Turkey and Zucchini Meatballs

205

PREP TIME

10 min

TOTAL TIME

35 min

Makes

3 adult servings plus 3/4 cup baby food

Turkey and Zucchini Meatballs

Photo: Erik Putz

Try making mini meatballs for self-feeders, or break larger ones into pieces. Either way, it's a delicious and satisfying dinner that quickly comes together.


Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 tsp chopped garlic
  • 1 lb. ground turkey
  • 1 1/2 cups coarsely grated zucchini , (1 medium)
  • 2 tbsp ground flaxseed
  • 2 tbsp chopped parsley
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt

Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tsp fresh lemon juice
  • 1/4 tsp lemon zest
  • 1/4 tsp minced or grated ginger
  • pinch sugar
  • pinch salt

Instructions

  • Preheat oven to 425°F. Grease a rimmed baking sheet. Heat olive oil in a frying pan over medium-high. Add onion and sauté, stirring for 5 min or until lightly browned. Add garlic and sauté 1 min longer. Scrape mixture into a bowl.
  • Add turkey, zucchini and ground flax, and stir gently to combine. Remove about 1/4 of mixture and set aside. Sprinkle parsley, Worcestershire and salt over remaining turkey mixture and stir gently to incorporate. Form both turkey mixtures into golf-ball-size mounds (you should have 12 total), place on prepared pan (keeping baby’s less-seasoned meatballs separate at one end), and bake for 18 min or until cooked through.
  • To make the sauce, stir together Greek yogurt, lemon juice and zest, ginger, sugar and salt.

Nutrition (per serving)

  • Calories
  • 271,
  • Protein
  • 26 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 303 mg.