Dinner · Italian-American · 4 servings
Turkey Meatballs with Zucchini
Skillet turkey meatballs mixed with egg and grated Parmesan, browned then simmered with zucchini half-moons and no-sugar-added marinara. Finish with a light sprinkle of shredded Parmesan and mozzarella at the table. Public yield 4 servings (~16 meatballs). Source: Cook It Anyway · Chef Merin. Estimates only — not a Nutrition Facts label.
Prep 10 minCook 18 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 1 1/3 lb ground turkey
- 2 2/3 medium zucchini, sliced into half-moons
- 1 1/3 eggs
- 2 2/3 tbsp grated parmesan
- 1 1/3 cups no-sugar-added marinara
- 1 1/3 tbsp avocado oil
- salt, to taste
- black pepper, to taste
- Italian seasoning, to taste
- garlic powder, to taste
- shredded Parmesan, for the table
- shredded mozzarella, for the table
Allergens: milk, egg
Grab first: No-sugar-added marinara jar, pre-shredded Parmesan and mozzarella, ground turkey, Zucchini sliced at home is fast enough
Directions
- Mix turkey, egg, parmesan, Italian seasoning, garlic powder, salt, and pepper. Form about 16 small meatballs.
- Heat avocado oil in a skillet over medium heat. Brown meatballs 6–8 minutes, turning.
- Add zucchini and marinara. Cover and simmer 8–10 minutes until meatballs are cooked through and zucchini is soft.
- Serve topped with a light sprinkle of shredded Parmesan and shredded mozzarella at the table.
Source: Cook It Anyway · Chef Merin.
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