These turkey meatballs skip the breadcrumbs and, instead, are made with fresh zucchini and pantry spices. They’re topped with an easy roasted red pepper sauce and served with broccoli cauliflower “rice”.
Notes about the meatballs: Because there are no breadcrumbs in the meatballs they are pretty delicate. I used a thin spatula to turn them in the pan as they browned to keep them from falling apart as they cooked. If you want to skip the whole meatball-making part, you can cook the ground turkey with the zucchini and spices (omit the egg) to make a meat sauce. Brown the turkey first for a couple of minutes and then add the rest of the ingredients. Once the sauce is pureed just add it right to the pan with the cooked turkey and simmer it while you make the veggie rice. Notes about the veggie rice: If you don’t have a food processor look for cauliflower “rice” in the produce section. I haven’t seen broccoli rice at my store, so if you don’t want to finely chop broccoli just omit it and use the same amount of cauliflower rice in its place.
Keywords: zucchini meatballs, red pepper sauce