Turkey Zucchini Meatballs in Tomato Basil Sauce

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

Squeeze excess moisture from 1 large coarsely grated zucchini using paper towels or a clean kitchen towel — this step is critical so the meatballs hold together.

Combine 1.5 lbs lean ground turkey (93% lean), squeezed zucchini, 1 beaten large egg, 1/2 cup whole-wheat breadcrumbs, 1/4 cup grated Parmesan cheese, half the 5 cloves minced garlic cloves, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a large bowl. Mix gently until just combined.

Using damp hands, roll the mixture into golf-ball-sized meatballs (about 1.5 inches) and arrange on the prepared baking sheet.

Bake for 18 to 20 minutes, until the meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.

While the meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and cook until softened, about 4 minutes. Add the remaining garlic and stir for 30 seconds.

Add 28 oz can canned crushed tomatoes, season with a pinch of salt, and simmer for 10 minutes.

Transfer the baked meatballs into the tomato sauce and gently stir to coat. Simmer for 5 minutes. Stir in most of the 1/2 cup torn fresh basil, reserving a few leaves to garnish.

Serve over whole-wheat pasta or zucchini noodles, topped with the remaining basil and extra Parmesan.