Best of Bridge Turkey Zucchini Meatballs can be pan fried or oven baked.
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Ingredients
- 1 lb lean ground turkey 500 g
- 1 cup grated zucchini 250 mL
- 3⁄4 cup dry bread crumbs 175 mL
- 1⁄3 cup grated Parmesan cheese 75 mL
- 1⁄4 cup finely chopped fresh parsley 60 mL
- 1 large egg, lightly beaten
- 1 tsp grated lemon zest 5 mL
- 1 tsp garlic powder 5 mL
- 1⁄2 tsp each salt and black pepper 2 mL
- 2 tbsp canola oil 30 mL
Instructions
- In a medium bowl, mix turkey, zucchini, bread crumbs, Parmesan, parsley, egg, lemon zest, garlic powder, salt and pepper until well combined. Using a small ice cream scoop or 2-tbsp (30 mL) measure, scoop and roll mixture into meatballs.
- In a large nonstick skillet, over medium heat, heat oil. Add meatballs and cook, turning occasionally, about 15 minutes or until golden and cooked through.
- Makes about 26 meatballs.
- Serves 4.
Notes
- Make ahead: Store cooked meatballs in a freezer-safe container for up to 2 months.
- Tip: The meatballs can also be baked in the oven. Preheat oven to 350°F (180°C) and set aside a parchment paper lined or lightly greased baking sheet. Place meatballs on prepared baking sheet and bake 25 to 30 minutes, or until cooked through. (Omit the 2 tbsp/15 mL oil for this version.)
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