Turkey Zucchini Meatballs in Tomato Basil Sauce

Name: Turkey Zucchini Meatballs in Tomato Basil Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lbs lean ground turkey (93% lean); 1 large zucchini, coarsely grated; 1 large egg, beaten; 1/2 cup whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese; 5 garlic cloves, minced; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 small yellow onion, finely diced; 28 oz can canned crushed tomatoes; 1/2 cup fresh basil, torn

Tender, herb-flecked turkey and zucchini meatballs baked in the oven then simmered in a vibrant tomato-basil sauce - a lighter, DASH-friendly take on a classic Italian-American dinner.

55 minMediumServes 4320 cal/serving

ItalianDinnerStovetop and OvenDASHHigh ProteinLow CarbNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs lean ground turkey (93% lean)
1 large zucchini, coarsely grated
1 large egg, beaten
1/2 cup whole-wheat breadcrumbs
1/4 cup grated Parmesan cheese
5 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp olive oil
1 small yellow onion, finely diced
28 oz can canned crushed tomatoes
1/2 cup fresh basil, torn

Instructions

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
2

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.
3

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 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.
4

Using damp hands, roll the mixture into golf-ball-sized meatballs (about 1.5 inches) and arrange on the prepared baking sheet.
5

Bake for 18 to 20 minutes, until the meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.
6

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.
7

Add 28 oz can canned crushed tomatoes, season with a pinch of salt, and simmer for 10 minutes.
8

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.
9

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

Questions

Can I make Turkey Zucchini Meatballs in Tomato Basil Sauce dairy-free?

Yes. The dairy in this entry is 1/4 cup grated Parmesan cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Turkey Zucchini Meatballs in Tomato Basil Sauce gluten-free?

Yes. The gluten in this entry is 1/2 cup whole-wheat breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Turkey Zucchini Meatballs in Tomato Basil Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Turkey Zucchini Meatballs in Tomato Basil Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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