Additional parmesan cheese, for garnish (optional)
Chopped fresh basil, for garnish (optional)
Instructions
In a large bowl, combine the ground turkey, zucchini, bread crumbs, Parmesan cheese, salt, pepper and onion powder. Use a spoon or cookie scoop to form mixture into golf ball-sized meatballs.
Place on a pan lined with parchment paper and chill in the fridge for 30 minutes.
Set a large skillet over medium high heat and add butter or olive oil. Add meatballs and brown on a few sides for a few minutes on each side.
Add marinara sauce to the skillet, covering the meatballs completely, and cover pan with a lid. Reduce temperature to medium low and cook until meatballs are done (thermometer should read 165°F), lifting lid and stirring sauce and meatballs occasionally.
Serve meatballs over pasta, or as desired. Add optional garnishes of more parmesan cheese and fresh basil.
Notes
Notes:
This recipe can also be made with ground chicken or pork.
To cook these meatballs in the oven, place chilled meatballs in a greased casserole dish and brown in the oven at 425°F for 10 minutes, then cover meatballs with marinara sauce and bake at 350°F for about 10-15 minutes more until cooked all the way through.
If marinara sauce thickens too much while cooking the meatballs, thin it out with a little water. Use reserved pasta water if serving this dish with pasta.