Thanks to my friend Kim for this great new recipe. After she sent it to us, we tried it immediately, and the entire family loved it! Super easy, super healthy and very, very yummy!
Grated zucchini replaces breadcrumbs in this meatball recipe!
1 pkg (19 oz) lean ground turkey (93% or 99% lean) (we actually used ground elk, same % lean)
1/3 cup zucchini (peeled & grated, about 1/2 of 1 medium zucchini)
2 tsp garlic, minced
1 tsp Mrs Dash onion & herb seasoning (original recipe called for 1 onion, minced, but I replaced it to keep the recipe Lean & Green compliant)
1/2 tsp red pepper flakes
1 tsp dried Italian seasoning
1/4 tsp salt substitute
1/4 tsp black pepper
1 can (15 oz) diced tomatoes, no salt added, undrained
Preheat oven to 400 degrees. In a large bowl, mix all ingredients except tomatoes. Form mixture into 18 golf-ball-sized meatballs. Place in baking dish. Bake 30 minutes, or until no longer pink in middle.
Heat skillet over medium heat. Add tomatoes with juices. Add meatballs. Cook 5 minutes.
Makes 3 lean servings, 2 green servings & 6 condiments.
For each serving of this meal, you will need to add approximately 2 1/4 green servings to make a full lean & green meal. I’d suggest something on the cool and refreshing side. While the meatballs are in no way “hot” … they do have a mild “after burn”. I made a small side salad to go with it, and it was a great combination. Would also be great combined with something like “caulipotatoes”!