Turkey Meatballs with Zucchini and Sweet Potatoes

Turkey Meatballs with Zucchini and Sweet Potatoes

Okay, I am a carnivore. There I said it. But I am unapologetic about it, because meat, when prepared well, is delicious. That being said, one of my favorite ways to consume this protein is in meatball form. Yes, meatballs. Don’t be afraid. I remember a time when I was intimidated by the very idea of even thinking I could deign to pull off such a culinary feat. By happenstance I watched an episode of Lidia’s Family Table on PBS and my mind was blown. She broke it down and made me, and I suspect untold thousands of viewers, believe we too could make decent and delicious meatballs. And all this time I thought voodoo was involved and the meatball science was a process known only to a small esoteric sect. I guess I was totally wrong and had nothing to fear.

That was many years ago, and I’ll always be thankful for Ms. Bastianich and her invaluable instruction and faultless technique. Now, I have a wonderful version of those spherical meat-laden edibles, and I sincerely hope Ms. B would approve. Are you ready for a good time in the kitchen? Below you will encounter and acquire the know-how to make my Turkey Meatballs with Zucchini and Sweet Potatoes.

Turkey Meatballs with Zucchini and Sweet Potatoes

Ingredients:

• 3 1/2 to 4 pounds ground turkey
• 1 cup of shredded zucchini
• 1 medium sweet onion diced
• 1/2 cup of shredded sweet potato
• 3/4 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
• 1/2 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 using slices of rustic white bread. Tear bread into pieces and use a food processor to pulse bread a few times. 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 to 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 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. Add breadcrumbs across the top of the meatballs.
11. Serve.

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Turkey Meatballs with Zucchini and Sweet Potatoes

Author D Durand

Ingredients

• ▢ 3 1/2 to 4 pounds ground turkey
• ▢ 1 cup of shredded zucchini
• ▢ 1 medium sweet onion diced
• ▢ 1/2 cup of shredded sweet potato
• ▢ 3/4 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
• ▢ 1/2 tablespoon Kosher or course sea salt
• ▢ 1 teaspoon of fresh cracked black pepper
• ▢ Extra virgin olive oil

Instructions

• Preheat oven to 425 °F.
• 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.
• Place ground turkey into a large bowl and add Old Bay, Cajun seasoning, salt, and black pepper, Use your fingers to mix well.
• Add eggs, shredded cheese, and breadcrumbs and incorporate until well mixed.
• Add shredded zucchini, sweet potatoes, and diced onion. Mix again.
• 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.
• 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.
• 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.
• Remove from oven and let rest for 15 minutes.
• Serve.

More Ground Turkey Recipes:

Turkey Burger Stuffed Manicotti

Cabbage Roll Soup with Turkey

Stuffed Cabbage with Turkey and Brown Rice

Low-Fat Taco Salad