Zucchini Turkey Meatballs Recipe

• portions: 30 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 cup grated zucchini (from one large or two small zucchinis ~ 190 grams)

1 pound ground turkey meat

½ cup panko breadcrumbs (~ 40 gr)

½ cup chopped scallion (both white and green parts ~56 gr)

2 cloves of garlic (minced)

½ teaspoon onion powder

2 teaspoons Italian seasoning

½ teaspoon paprika

½ teaspoon crushed red pepper flakes (optional)

1 large egg

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Instructions

Preheat the oven: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

Prep the zucchini: Shred the zucchini using the large holes of a box grater. Place it in the middle of a clean tea towel, collect it from the sides, and squeeze as much liquid as possible. You should have about 1 cup of shredded zucchini. Transfer it to a large bowl.

Mix the ingredients: Add the turkey, panko breadcrumbs, chopped scallions, minced garlic, onion powder, Italian seasoning, paprika, red pepper flakes, egg, salt, and black pepper into the bowl. Mix until fully combined.

Shape the meatballs: Using a small cookie scoop or a large spoon, divide the meat mixture into small golf-size balls. Each ball should be around 0.88 oz. Roll each turkey meatball between your palms and arrange them on a parchment-lined baking sheet.

Bake: Bake in the preheated oven for 15-18 minutes or until the internal temperature of a turkey meatball reaches 165 degrees F when a thermometer is inserted in the middle.

Serve: Enjoy it with your favorite sauce, or serve it with pasta.

Nutrition

• Calories: 31 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 0.4 g
• Lipides Insaturés: 0.9 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 17 mg
• Sodium: 60 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 0.2 g
• Sucres Totaux: 0.2 g
• Protéines: 3 g