Turkey Meatballs with Zucchini and Tomato Sauce

Ingredients

• lean ground turkey 4 oz
• grated zucchini 1/2 cup
• canned diced tomatoes 1/2 cup
• olive oil 1 tbsp
• onion, minced 1/4 cup
• garlic, minced 1 clove
• Italian seasoning 1 tsp

Method

1. Prepare the ingredients. Wash the zucchini thoroughly and grate it using a box grater or food processor. Mince the onion and garlic finely. Open the canned diced tomatoes and measure out 1/2 cup.
   Tip: Squeeze excess moisture from the grated zucchini with a clean kitchen towel to avoid watery sauce.
2. Make the turkey meatballs. In a medium bowl, combine the lean ground turkey with half of the minced onion, half of the grated zucchini, and half of the garlic. Add 1/2 teaspoon of Italian seasoning and a pinch of salt and pepper if desired. Mix gently with your hands or a spoon until just combined.
   Tip: Avoid overmixing to keep the meatballs tender.
3. Form and cook the meatballs. Using your hands, shape the mixture into small meatballs about 1 to 1.5 inches in diameter. Heat half the olive oil in a non-stick skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning occasionally until browned on all sides and cooked through. Remove meatballs from the pan and set aside.
   Tip: If the meatballs stick, let them sear a bit longer before turning.
4. Prepare the zucchini and tomato sauce. In the same skillet, add the remaining olive oil. Sauté the remaining onion and garlic over medium heat until softened and fragrant, about 2-3 minutes. Add the remaining grated zucchini and cook for another 3 minutes. Then add the canned diced tomatoes and remaining Italian seasoning. Stir well and let the sauce simmer for 5 minutes to blend flavors.
   Tip: Simmer gently to avoid burning the sauce.
5. Combine meatballs with sauce. Return the cooked meatballs to the skillet with the sauce. Gently stir to coat the meatballs evenly. Let everything cook together for 2-3 minutes to heat through and marry flavors.
   Tip: Cover the skillet with a lid to keep moisture in.
6. Serve. Divide the turkey meatballs with zucchini and tomato sauce evenly onto two plates. Serve warm as a wholesome main dish.
   Tip: Pair with a side salad or whole grain bread if desired.

Pro tips

• Squeeze grated zucchini to remove excess water for a thicker sauce.
• Use a non-stick skillet or add a bit more olive oil if meatballs stick during cooking.