Hidden-Veggie Turkey Meatballs with Penne and Mild Marinara

Wash 1 medium zucchini and 1 medium carrot. Finely grate both vegetables using a box grater. Wrap the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess moisture as possible.

Preheat your oven to 400°F (200°C) and lightly spray a large baking sheet with cooking spray.

In a large mixing bowl, combine 1 pound raw ground turkey, the squeezed grated zucchini, grated carrot, 1/2 cup panko breadcrumbs, 1 raw egg, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix with clean hands until just combined, being careful not to overwork the meat.

Roll the mixture into 12 to 15 small meatballs (about 1.5 inches each) and place them spaced apart on the prepared baking sheet. Bake in the oven for 15 to 18 minutes, or until they are cooked through to an internal temperature of 165°F (74°C) and lightly golden.

While the meatballs are baking, bring a large pot of salted water (about 8 cups water with 1 tablespoon salt) to a rolling boil. Add 8 ounces uncooked penne pasta and cook according to package directions for about 10 minutes until al dente. Drain the pasta and toss with 1 teaspoon olive oil to prevent sticking.

While pasta cooks, prepare the mild sauce. In a medium saucepan, combine 15 ounces canned crushed tomatoes, 1 teaspoon honey, the remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon dried basil, and 1/4 teaspoon salt. Simmer over medium-low heat for 10 minutes to blend the flavors.

To serve, plate the warm penne pasta and baked turkey meatballs. Serve the mild marinara sauce on the side for dipping, or lightly toss everything together depending on your family's preference.