Turkey Zucchini Meatballs with Marinara

Description

Turkey Zucchini Meatballs with Marinara bake lean turkey, grated zucchini, panko, Parmesan, egg, garlic, parsley, and Italian seasoning into tender meatballs. They finish in warm marinara with basil and extra Parmesan, giving you cozy weeknight Italian flavor with vegetables built right into the tender mix.

Instructions

1. 1Equipment: a rimmed baking sheet, parchment paper, a large mixing bowl, a box grater, a clean kitchen towel, a pastry brush, a large skillet, a spoon, a cutting board, a knife, an instant-read thermometer, measuring cups, and measuring spoons.
2. 2Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
3. 3Grate the zucchini on the box grater and place it in a clean kitchen towel.
4. 4Hold the towel over the sink and squeeze hard until most of the liquid is removed. The zucchini should feel damp, not dripping wet.
5. 5In a large bowl, add the ground turkey, squeezed zucchini, 1/3 cup panko, 1/3 cup Parmesan, 1 egg, 3 minced garlic cloves, 2 tablespoons parsley, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
6. 6Mix gently with clean hands or a spoon just until everything is combined. Do not mash the mixture into a paste.
7. 7Divide the mixture into 16 meatballs, about 1 1/2 inches each.
8. 8Place the meatballs on the baking sheet about 1 inch apart.
9. 9Brush the tops lightly with 1 tablespoon olive oil.
10. 10Bake for 20 to 22 minutes, until lightly browned and the center of the meatballs reaches 165 degrees F.
11. 11While the meatballs bake, warm the marinara in a large skillet over medium-low heat for about 3 minutes.
12. 12Add the baked meatballs to the warm marinara.
13. 13Spoon sauce over the meatballs and simmer gently for 3 minutes.
14. 14Serve warm with extra Parmesan and 1/4 cup chopped fresh basil.

Tips and Tricks

1. 1

   Squeeze the zucchini until it no longer drips. Zucchini carries a lot of water, and too much moisture can make the meatballs loose or hard to shape. Damp and fluffy is the texture you want before mixing. This one step is the difference between tender meatballs and a loose mixture.

2. 2

   Mix the turkey gently and stop once the ingredients are combined. Overmixing can make lean meatballs dense. The mixture should hold together, but it should not look pressed into a smooth paste. Gentle mixing keeps the finished meatballs soft instead of bouncy or tough.

3. 3

   Bake the meatballs before adding sauce. The oven sets their shape and makes it easy to check for 165 degrees F. Once baked, they can warm in marinara without falling apart or turning mushy. That short bake gives you a cleaner texture once the sauce goes in.

4. 4

   Keep the marinara at a gentle simmer. Boiling the meatballs hard can make lean turkey firm and dry. A low bubble is enough to coat them and bring the sauce flavor into each piece. The sauce should coat the meatballs, not aggressively boil around them.