I’m having company this weekend and the kids and their friends always seem to be hungry. So I’m taking the time to make Turkey Meatballs with Tomato and Zucchini. The sauce is easy, but the meatballs are a lot of work. So why do I bother? Because they’re delicious and I can make a triple batch of meatballs which freeze really, really well. That way, on nights when we’re super-busy, I can throw frozen meatballs into a crockpot with a jar of sauce, or reheat them in the microwave and eat them on top of a salad.
I’m not a huge fan of chopping and frying, but these are definitely worth the work and everyone loves them! I hope you all have a wonderful weekend!
Turkey Meatballs with Tomato and Zucchini
Ingredients
- 1/2 pound ground turkey breast
- 1/4 cup whole wheat bread crumbs
- 1 egg lightly beaten
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 6 Tablespoons grated Parmesan cheese divided
- 1 onion peeled and finely chopped
- 2 cloves garlic minced
- 2 zucchini halved lengthwise and sliced
- 1 yellow squash halved lengthwise and sliced
- 1 16-ounce can Italian-style cut tomatoes
- 1 16-ounce can crushed tomatoes
- 1/4 cup chopped fresh basil
- 1 box favorite pasta
Instructions
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In a large bowl, combine the turkey, bread crumbs, lightly beaten egg, pepper, italian seasoning and 4 Tablespoons of the cheese. Form the mixture into balls the size of walnuts.
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Spray a large skillet with olive oil and heat the pan over medium heat. Add the meatballs in batches, cooking each batch for 15 minutes or until browned and cooked all the way through. Continue until all the meatballs are cooked. Remove the meatballs to a bowl when they're done, but keep the drippings in the pan while you fry up the rest.
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Meanwhile, boil water for your favorite pasta and follow the cooking directions, timing it so that the pasta is finished when the sauce is done.
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In the same hot skillet with the drippings, saute the onion for 8 minutes. Then add in the garlic for 1 more minute. Stir in the zucchini, yellow squash, cut tomatoes with the juice, crushed tomatoes and the remaining 2 Tablespoons of cheese. Then add in the meatballs again and cook for 20 minutes. Stir in the chopped basil and serve immediately over your favorite pasta.
