Fresh from the Garden Zucchini Meatballs
Here at OAMM we have a group of such amazing writers don’t you think? On a daily basis, my mouth waters and my stomach growls as I catch the first glimpse of the day’s recipes. Not sticking to any particular menu type, on any given day you may find me trying a recipe from both the vegetarian and traditional recipes at the same time!
With zucchini season in full swing, I am finding myself on the hunt for ways to creatively utilize the massive amounts of zucchini that I have been getting at the Farmer’s Market. From GF/DF Chocolate Zucchini Muffins, to even sneaking veggies into my kids sauces with Zucchini and Potato Puree, and my favorite traditional Zucchini Muffins – you name it, I try it. When I came across diet writer Abbi’s Italian Turkey Zucchini Burgers, I knew I had to try them! I made a double batch, because that’s how I roll, and after grilling up the first batch I decided to shake things up a bit and make the second into meatballs! The proof was in the empty pan……my husband loved them! The bite sized meatballs were a perfect, lean, healthy (and manly) snack option for his late night munchies. Throw them on top of your salad, or a bed of pesto pasta, or just pop right in your mouth!
Author/Source: Adapted from Italian Turkey Zucchini Burgers
Lisa @ Onceamonthmom.com
- 16 oz ground turkey
- 2 medium zucchini, grated
- 0.25 tsp salt
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 0.5 tsp black pepper
Preheat oven to 375F. Combine turkey, grated zucchini, salt, basil, oregano, and pepper in medium mixing bowl. Form tablespoon size balls, and place on greased or parchment paper lined baking sheet. Bake 12-15 minutes or until just starting to turn golden brown. Serve as an appetizer, or atop your favorite salad or pasta.
Follow directions above. Cool completely. Flash freeze on baking sheet. When frozen, transfer to gallon sized freezer storage bag. Label andy freeze. TO SERVE: Remove desired number of meat balls and microwave 60 seconds or until heated through.
Servings: 24 meatballs
**conversion chart image provided by Erik Spiekermann