Ingredients
- 2 pounds ground turkey, 93% lean1 cup bread crumbs or panko or rolled oats
- 2/3 cup onion, minced
- 2 small zucchinis1/2 cup fresh parsley, minced
- 2 large eggs
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup olive oil
To Make the Meatballs
- Grate zucchini and cut up onion into small pieces.
- In a large bowl, combine ground turkey, zucchini, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands, mix well. Then shape the mixture into 1-inch balls (you should have around 48 total).
To Bake the Meatballs
- Preheat oven to 400 degrees. Then line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil, and bake for about 20 minutes, or until browned with crispy edges.
To Freeze the Meatballs
- Arrange meatballs in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store for up to 1 month.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 7-8 servings