These turkey zucchini meatballs are absolutely packed with flavor. They will make both your tastebuds and waistline happy. The zucchini keeps the meatballs moist, while the cayenne pepper gives them a little kick. And by little, I mean a pretty big punch.
No taste-less and dry turkey meatballs here!
I served these turkey zucchini meatballs over a bed of zucchini “pasta.” Using an inexpensive julienne peeler, I sliced the zucchini into thin strips and placed them in a colander. To pull out the liquid, I sprinkled a generous amount of salt over the zucchini and allowed it to sit for about 10 minutes. Then, I washed the salt out and gently sautéed the zucchini until just tender.
It’s a really simple and healthy alternative to regular pasta.
Serve the meatballs with your favorite pasta sauce. I served it with my garlic cauliflower sauce, so I think I consumed a weeks-worth of vegetables in this single dish.
However, you can also sauté the meatballs in your favorite sauce, add a toothpick, and serve them as a great party appetizer. They are healthy and delicious!
And just because I haven’t made a recipe tutorial lately:
Be sure to head over to That Oven Feelin’s YouTube Channel for other great recipe tutorials.
- 1½ pound ground turkey
- ¼ cup green onions, thinly sliced
- 1 cup zucchini, shredded and water pressed out
- 1 large egg
- 2 tablespoons chopped cilantro
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- canola oil
- Preheat the oven to 400 degrees Fahrenheit.
- Mix all of the ingredients (excluding the canola oil) together in a medium bowl. Shape the mixture into about 20 meatballs.
- Drizzle a few tablespoons of canola oil into a cast iron skillet or heavy-bottomed pan over medium high heat. Sear the meatballs in batches, until each side is golden brown. The center will still be uncooked.
- Transfer the meatballs to a baking sheet and bake in the preheated oven for about 6 to 8 minutes, until the meatballs are cooked through (USDA recommends 165 degrees Fahrenheit when a thermometer is inserted into the center).
- Serve immediately.
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