Turkey Meatballs with Zucchini and Sweet Potatoes
Author: 
 
Ingredients
  • 3½ to 4 pounds ground turkey
  • 1 cup of shredded zucchini
  • 1 medium sweet onion diced
  • ½ cup of shredded sweet potato
  • ¾ cup shredded Mozzarella cheese
  • 2 large eggs
  • 4-6 slices rustic white bread
  • 2 large cloves of garlic
  • 1 tablespoon of Old Bay
  • 1 Tablespoon of Cajun seasoning
  • ½ tablespoon Kosher or course sea salt
  • 1 teaspoon of fresh cracked black pepper
  • Extra virgin olive oil
Directions
  1. Preheat oven to 425 °F.
  2. Prep by making bread crumbs ahead using 4 - 6 slices of rustic white bread. Tear bread into pieces and use a food processor pulse bread a few times. Next, add garlic cloves and pulse until you have breadcrumbs. Measure out 2 cups and set aside.
  3. Place ground turkey into a large bowl and add Old Bay, Cajun seasoning, salt, and black pepper, Use your fingers to mix well.
  4. Add eggs, shredded cheese, and breadcrumbs and incorporate until well mixed.
  5. Add shredded zucchini, sweet potatoes, and diced onion. Mix again.
  6. Loosely form meatballs in the palm of your hands, but do not press. Make meatballs to the desired size. I prefer to make meatballs on the larger side, about the size of a handball. Set meatballs on a platter, set aside.
  7. Using a large cast iron skillet over medium heat, drizzle about two tablespoons of EVOO. When oil is hot add 3 - 5 meatballs. At this point, you are only browning the meatballs. Using a large wooden spoon turn meatballs to ensure even browning. Once sufficiently browned place meatballs on a wire rack lined with paper towels.
  8. Using the same large skillet, add all of the meatballs and add tomato sauce (optional). Place in preheated oven and finish cooking for 19 - 22 minutes or until an instant-read thermometer indicates an internal meatball reading of 165 °F.
  9. Remove from oven and let rest for 15 minutes.
  10. Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32405