Kid-Friendly Turkey Zucchini Meatballs with Marinara
30min
45min
3
722
Chef's Note
These meatballs are incredibly moist thanks to the zucchini, which also sneaks in extra vegetables for picky eaters. For a fun presentation that kids love, serve the meatballs with toothpicks as 'lollipops' alongside a small bowl of marinara for dipping. You can also make these ahead and freeze them both cooked or uncooked for quick weeknight meals.
Tags
Ingredients
2 pounds ground turkey
2 medium zucchini
1 medium yellow onion
4 cloves garlic
1/4 cup fresh parsley
2 tablespoons fresh basil
1/2 cup almond flour
3 tablespoons nutritional yeast
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 leaf bay leaf
1 teaspoon coconut sugar
Instructions
- 1
Grate 2 medium zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- 2
Finely dice 1 medium yellow onion and mince 3 cloves of garlic.
- 3
In a large mixing bowl, combine 2 pounds of ground turkey, the squeezed zucchini, half of the diced onion, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh basil, 1/2 cup almond flour, 2 tablespoons nutritional yeast, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
Mix the meatball ingredients gently with your hands until just combined. Do not overmix to keep the meatballs tender.
- 5
Form the mixture into 18 evenly sized meatballs, about 2 inches in diameter. Place them on a parchment-lined baking sheet.
- 6
Refrigerate the meatballs for 15 minutes to help them firm up.
- 7
Preheat the oven to 400°F (200°C).
- 8
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 2 minutes per side. Transfer browned meatballs back to the baking sheet.
- 9
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the remaining diced onion and cook until translucent, about 3 minutes.
- 10
Add the remaining 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 11
Add 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of Italian seasoning, 1 bay leaf, 1 teaspoon of coconut sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
- 12
Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
- 13
Gently place the browned meatballs into the simmering sauce, spooning some sauce over each meatball.
- 14
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C).
- 15
Remove from the oven, discard the bay leaf, and sprinkle with the remaining 1 tablespoon of fresh chopped basil before serving.
Nutrition Information (per serving)
722
90g
36g
24g
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