Zucchini Turkey Meatballs with Red Pepper Tomato Sauce
Tender zucchini turkey meatballs simmered in a delicious roasted red pepper tomato sauce.
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Servings: 4 servings
Ingredients
- 16 ounces ground turkey
- 16 ounces zucchini grated
- ½ cup Italian seasoned breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning divided
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 (12-ounce) jar roasted red peppers, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 2 large cloves of garlic roughly chopped
- ½ cup chopped onion
- ¼ cup chopped parsley plus extra for garnish (the same amount of fresh basil is great, too!)
Instructions
- Mix the turkey, zucchini, breadcrumbs, egg, garlic powder, onion powder, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and black pepper in a large bowl.
- Scoop approximately 2 tablespoons of the mixture to form each meatball (you should end up with about 20). Place the meatballs on a plate.
- Heat the oil over in a large nonstick pan over medium-high heat. Add the meatballs and adjust the heat to medium and cook them, turning them every few minutes, until they are browned. Adjust the heat to low while you make the sauce.
- Place the peppers, tomatoes, garlic, onion, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and parsley in a blender or food processor. Blend until smooth.
- Pour the sauce into the pan with the meatballs and adjust the heat to medium. Stir to coat the meatballs and simmer them for about 10 minutes or so uncovered or until the meatballs are cooked through. Garnish with the extra chopped parsley for serving.
Notes
Make Ahead: You can mix and roll the meatballs a day ahead. Place the meatballs on a plate or sheet pan and cover them with plastic wrap. You can blend the sauce, too, and store it in an airtight container. The next day, just brown the meatballs and simmer them in the sauce.
Baking: If you prefer to bake the meatballs, place them on a sheet pan lined with parchment paper. Bake them at 400°F for 15 to 20 minutes or until they reach an internal temperature of 165°F. Simmer them in the sauce for a few minutes on the stove after they're done baking.
Storage: Leftover meatballs and sauce will keep in an airtight container in the refrigerator for three to four days. You can freeze them for a couple of months, too.
I like these meatballs over rice, quinoa, cauliflower rice, pasta, or potatoes. Crumbled feta cheese, goat cheese, or grated Parmesan goes really well with the sauce, too.
Nutrition Estimate
Calories: 351kcal | Carbohydrates: 25.4g | Protein: 31.2g | Fat: 15.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 124.9mg | Sodium: 726.4mg | Fiber: 6.3g | Sugar: 7g
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