Turkey and Zucchini Meatballs

Photo Credit: Blog Chef

If you are tired of eating red meat and want to introduce a change to your diet, try these turkey and zucchini meatballs. The zucchini adds moistness and bulk to the turkey. This is a dish that takes a bit of time to pull together, but the results are a fabulous meatball and sauce for your favorite pasta. It is well worth the effort and it is the perfect meal on a wet and rainy night when bones get chilled and tummies need to be warmed up and filled.

Turkey is a great alternative to beef or chicken. It has its own unique flavor and that needs to be considered if you are using it to create a meal. Today, you can purchase smaller turkeys and turkeys that have been cut in pieces or ground into patty meat. That means they are much less labor intensive to prepare for a meal and can be used with the same range traditionally ascribed only to beef. Still, it takes a bit of time to become accustomed to working with turkey, not only because its flavor is different from beef and chicken, but also because it needs its own seasonings. Substituting turkey and using beef stock just won’t do. It is well worth following great recipes such as this one as you start to use turkey in more meals in order to appreciate the seasoning that works with turkey.Turkey has long stood as the very special meal that many of us have on big occasions such as Thanksgiving or, if you celebrate it at all, Christmas. In the past 10 years or so, this meat has become much more widespread, in part because we have come to realize that we need to eat less red meat, but also as we have advanced culturally to appreciate a broader culinary spectrum. Try this recipe soon, and see if it meets the demands of your family’s appetite. Find out how to make this recipe and many others at the website, Blog Chef.

Nutrition Facts for: Turkey and Zucchini Meatballs From Blog Chef
Ingredients: Ground turkey, olive oil, garlic cloves, eggs, Italian seasoning, salt, black pepper, zucchini, red onion,canned crushed tomatoes, red pepper flakes.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 712, Calories from Fat 380, Total Fat 42.2g 65%, Saturated Fat 7.1g 35%, Cholesterol 326mg 109%, Sodium 1830mg 76%, Potassium 854mg 24%, Carbohydrates 22.3g 7%, Dietary, Fiber 7.7g 31%, Sugars 13.7g, Protein 71.2g, Vitamin A 44%, Vitamin C 45%, Calcium 19%, Iron 45%

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