I was trying to decide what to make for my cousins who were coming over the other night. The three of them are 8, 4 and 2 years old, and I was trying to think of something easy that would go well with the leftover Tomato, Basil, Mozzarella Pasta Salad and Roasted Green Bean, Mushroom and Barley Salad. So I settled on Turkey Meatballs. These were delicious! The addition of zucchini keeps these really moist and with the garlic and seasonings they’re definitely not a bland boring meatball. Two out of three youngsters loved them. I put out BBQ sauce and ketchup, but I didn’t think these needed any sauce.
Makes about 25 (I forgot to count!)
Adapted from Iowa Girls Eat
- 1 zucchini, grated
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 1 pkg ground turkey breast (I used 1.3lbs)
- 1 egg
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup panko bread crumbs
Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top, grease well with cooking spray. Grate the zucchini, dice the shallot and mince the garlic. Combine all ingredients in a large bowl and mix well with your hands. Roll the mixture into balls, about 1 Tbsp each. Line the meatballs on the wire rack and bake for 12-14 minutes, cut one in half to make sure all the pink is gone before serving.
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