Veggie Turkey Meatballs

Veggie Turkey Meatballs

Have I told you that I am fan of sneaking veggies into meat to get some extra vitamins into my meals? Well, the secret it out - I like veggies. A lot. So I decided to try a completely new recipe from the inside of my brain and came up with this easy turkey meatball recipe. I know a lot of people who say they get tired of eating just salad for lunch, and I for one love changing what I eat every week but make sure getting vitamins through fresh vegetables is a priority. Filled with carrots, zucchini and spinach, these are great to make in bulk and freeze.  If you do freeze them, you can reheat them by popping them into a slow cooker, adding some fresh marinara or buffalo sauce, and eat for dinner. If you want to go extra veggie heavy, eat these meatballs over zucchini noodles? Too crazy?? NAHHHH. You can change what vegetables you pair with the zucchini, but remember that the zucchini is acting as the breadcrumbs. 

2 pounds extra lean ground turkey 

1 medium zucchini, shredded

1 cup shredded carrots

large handful of fresh spinach, finely chopped

2 eggs

3 gloves of garlic, finely diced

1/2 teaspoon dried parsley

1 teaspoon salt

1 teaspoon fresh ground black pepper

Pre-heat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. 

The zucchini looked like a smashed green ball after I squeezed the liquid out. It is alright that it looks like this, you are going to mix it with the turkey shortly anyways. Getting the liquid out is the important part.

The zucchini looked like a smashed green ball after I squeezed the liquid out. It is alright that it looks like this, you are going to mix it with the turkey shortly anyways. Getting the liquid out is the important part.

Using a box grater, shred the zucchini on the largest hole. Once the whole zucchini is grated, place in a clean kitchen towel, top with a pinch of salt and allow to sit for a few minutes. The salt helps extract some of the liquid from the zucchini, but you do not have to add the salt if you do not want to. After a few minutes, squeeze as much of the liquid out of the zucchini as possible over the sink. This will act as your breadcrumbs so make sure these are as dry as possible.

In a large mixing bowl, mix all of the ingredients well with your hands. Using a tablespoon measuring spoon, scoop out and roll the meatballs. Place all the meatballs on to the parchment paper and place into the oven. Cook for 20-25 minutes, flip the meatballs and allow to cook for another 5 minutes, then remove from the oven.

Enjoy these topped with marinara sauce, curry sauce or oven from freshly sauteed kale with a little hot sauce. 

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