Turkey Veggie Meatballs

Preheat your oven to 350 F.

Line a baking sheet with tin foil (for easy clean up). Set a cooling rack inside the baking sheet. Spray the rack with cooking spray. The cooling rack is very important because it allows the excess fats to drip down which allows the meatballs to cook more quickly. Alternately, you could use a broiler pan.

Prep your veggies as specified in the list above. Dump the veggies and all of the remaining ingredients into a large bowl. Use your hands to mix everything until just combined. Don’t over mix.

Form the mixture into balls that are slightly smaller than a billiard ball. You can make them larger or smaller if you like. I have an ice cream scoop that I use to size them. Place the meatballs on the cooling rack so they’re not touching.

Spray the top of each meatball with a quick spritz of cooking spray. This will help them get a light golden color.

Bake in the preheated oven for 30-35 minutes until the internal temperature is 165 F. I usually bake them for about 30 minutes then broil for a minute or two longer. Make sure you watch them while they’re broiling. Burnt turkey is bad!

After removing them from the oven, allow them to stand for a minute or two before serving them.

This recipe makes about 18 meatballs, depending on the size of the meatballs.

Store leftovers in an airtight container in the fridge.

To reheat, place meatballs on a baking sheet in a 350 F oven for about 10-15 minutes or until the center of the meatball is hot.

NOTE: The natural moisture in the zucchini helps keep the meatballs moist and juicy. If you’d rather not use the zucchini you may need to add a bit of milk to help keep the meatballs from being too dry.

Optional Ingredients: mushrooms, tomatoes, Parmesan cheese, sweet peppers, etc. The possibilities are endless!