Turkey Zucchini Enchilada Meatballs Recipes

TURKEY ZUCCHINI MEATBALLS

Turkey Zucchini Meatballs image

Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!

Provided by Kim

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 1h

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 cup shredded zucchini
¾ cup grated onion
3 cloves garlic, minced
2 slices multigrain bread, cut into 1-inch cubes
¼ cup milk
1 pound 93% lean ground turkey
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 large eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
⅓ cup all-purpose flour
1 tablespoon olive oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g

TURKEY ZUCCHINI MEATBALLS WITH ROASTED PEPPER DIPPING SAUCE

Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce image

Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes European Greek

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound ground turkey
1 small zucchini, grated and squeezed dry
1 large egg, beaten
½ cup panko bread crumbs
10 pitted kalamata olives, diced
4 tablespoons crumbled feta cheese
1 teaspoon Greek seasoning (such as Cavender's®)
1 cup Greek yogurt
¼ cup jarred roasted red pepper strips
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon minced garlic
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
Form meatballs using an ice cream scoop and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, about 25 minutes.
While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 10 g, Cholesterol 99.9 mg, Fat 14 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 2.3 g

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