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1
Preheat your oven to 350 F.
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2
Line a baking sheet with tin foil (for easy clean up).
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Set a cooling rack inside the baking sheet.
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Spray the rack with cooking spray.
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5
The cooling rack is very important because it allows the excess fats to drip down which allows the meatballs to cook more quickly.
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6
Alternately, you could use a broiler pan.
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7
Prep your veggies as specified in the list above.
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Dump the veggies and all of the remaining ingredients into a large bowl.
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Use your hands to mix everything until just combined.
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Dont over mix.
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Form the mixture into balls that are slightly smaller than a billiard ball.
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12
You can make them larger or smaller if you like.
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13
I have an ice cream scoop that I use to size them.
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Place the meatballs on the cooling rack so theyre not touching.
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Spray the top of each meatball with a quick spritz of cooking spray.
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This will help them get a light golden color.
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Bake in the preheated oven for 30-35 minutes until the internal temperature is 165 F. I usually bake them for about 30 minutes then broil for a minute or two longer.
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Make sure you watch them while theyre broiling.
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19
Burnt turkey is bad!
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After removing them from the oven, allow them to stand for a minute or two before serving them.
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This recipe makes about 18 meatballs, depending on the size of the meatballs.
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22
Store leftovers in an airtight container in the fridge.
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To reheat, place meatballs on a baking sheet in a 350 F oven for about 10-15 minutes or until the center of the meatball is hot.
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NOTE: The natural moisture in the zucchini helps keep the meatballs moist and juicy.
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If youd rather not use the zucchini you may need to add a bit of milk to help keep the meatballs from being too dry.
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Optional Ingredients: mushrooms, tomatoes, Parmesan cheese, sweet peppers, etc.
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The possibilities are endless!
