Turkey, Zucchini and Carrot Meatballs

I am always looking to add the goodness of vegetables into traditional dishes. Turkey, Zucchini and Carrot Meatballs allows me to sneak in some zucchini and carrots into a flavourful meatball.  These can be immersed in a red sauce or baked as a sweet and sour dish.  I also love them in soup.

Using turkey or chicken is a great way to watch your red meat intake.  Adding vegetables is always a great way to ensure that your family stays healthy.  Sometimes children won’t eat zucchini and carrots as a side, but when hidden in a meatball and drizzled with sauce, you have a hit.  Today I made these to freeze for my daughter-in-law in Ottawa.  This recipe freezes well and I take out as many as I need for soups, pastas or sub sandwiches.

Another turkey meatball favourite from my collection https://recipesatmytable.com/drunken-turkey-meatballs/

Ingredients

• 1 lb ground turkey
• 1 each of a medium carrot and zucchini ( grated )
• 2 cloves garlic (minced)
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 2 eggs
• 1 tbsp minced parsley
• 1 tsp salt
• 1/2 tsp black pepper

The Process

Place all your ingredients in a bowl.  I used a food processor to grate my zucchini and carrots. 

Sometimes in meatballs milk or water is used, but the moisture from the zucchini and carrots add enough moisture in this recipe. 

I used a small scoop to make 24 meatballs. Place them over parchment paper and spritz them with a little canola oil.  Put them into a 375 F oven for 15 minutes. 

Out of the oven and ready for freezer .

Here I used them with tomato sauce. 

My favourite is to use them in soup.  YUM!!