Side Pannel
Turkey Zucchini Meatballs Recipe

- Prep Time: 20 mins
- Cooking Time: 2 hrs 20 mins
- Serves: (15) 2" meatballs
Turkey Zucchini Meatballs Recipe
- Recipe Submitted by maryjosh on 01/29/2019
Ingredients List
- For the marinara:
- 1½ tablespoons olive oil
- 1 small onion, chopped
- 1 stalk of celery, chopped into ¼" chunks
- 1 small carrot, peeled and chopped into ¼" chunks
- 2 cloves garlic, minced
- ½ large zucchini, chopped into ½" chunks
- (1) 28 ounce can of crushed tomatoes (I used San Marzano)
- pinch of sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 tablespoon tomato paste
- salt, to taste
- For the meatballs:
- 1½ tablespoons canola oil
- 1½ lbs. ground turkey (I used lean ground)
- ¾ cup finely grated zucchini (about ½ large zucchini)
- 2 cloves garlic, minced
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 large egg
- ¼ cup panko breadcrumbs
Directions
Prepare the marinara:
Heat the olive oil in a large sauté pan or pot over medium heat. Add the onion, celery, and carrot with a pinch of salt, and sauté for 8-10 minutes or until the onion is translucent and the vegetables have softened. Add a bit more oil if the pan seems dry, and add the garlic and zucchini, and sauté 2 minutes more. Add the tomato sauce, sugar, bay leaf, basil, parsley, tomato paste, and salt, to taste, and stir to combine. Place in the slow cooker.
Prepare the meatballs:
Combine the ground turkey with the zucchini, garlic, Worcestershire, salt, parsley, thyme, pepper, egg, and bread crumbs in a large bowl, being careful not to over mix or the meat will become tough. Form into about (15) 2" meatballs. Heat the canola oil in a sauté pan over medium high heat, and add the meatballs. Brown on the top and bottom, about 2 minutes per side, and remove from the pan. Place in the slow cooker with the marinara and cook on low for 2 hours or until cooked through. Enjoy over orzo pasta, spaghetti, or spaghetti squash!
Heat the olive oil in a large sauté pan or pot over medium heat. Add the onion, celery, and carrot with a pinch of salt, and sauté for 8-10 minutes or until the onion is translucent and the vegetables have softened. Add a bit more oil if the pan seems dry, and add the garlic and zucchini, and sauté 2 minutes more. Add the tomato sauce, sugar, bay leaf, basil, parsley, tomato paste, and salt, to taste, and stir to combine. Place in the slow cooker.
Prepare the meatballs:
Combine the ground turkey with the zucchini, garlic, Worcestershire, salt, parsley, thyme, pepper, egg, and bread crumbs in a large bowl, being careful not to over mix or the meat will become tough. Form into about (15) 2" meatballs. Heat the canola oil in a sauté pan over medium high heat, and add the meatballs. Brown on the top and bottom, about 2 minutes per side, and remove from the pan. Place in the slow cooker with the marinara and cook on low for 2 hours or until cooked through. Enjoy over orzo pasta, spaghetti, or spaghetti squash!
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
