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!
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