Turkey and Zucchini Meatballs
By Eshun Mott233
PREP TIME
10 min
TOTAL TIME
35 min
Makes
3 adult servings plus 3/4 cup baby food

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.