pesto turkey zucchini meatballs
We love a good meatball at MELA health. They freeze beautifully, so we always try to double down when making a batch so that we can freeze extras for busy nights. These turkey pesto meatballs might be our favorite creation to date - they’re incredibly flavorful and moist, and having them in the freezer is such a gift to our future selves when we need protein fast.
For dinner, we’ll pair them with a green vegetable and a starch as shown here (cinnamon roasted butternut squash + arugula salad with pear, beets and parmesan), or the traditional pasta (see all our favorites here) with either red sauce or pesto. Great for the kiddos as well, snack, or whenever you need some protein!
Pesto turkey zucchini meatballs
Makes ~28 meatballs
Ingredients
1 lb ground turkey
1 large egg
1 1/2 medium zucchinis, minced in a food processor
1/3 cup pesto (our recipe or your favorite store bought, we love Gotham Greens)
1 clove garlic (minced)
1/3 cup Simple Mills "breadcrumbs" (20-22 Sea Salt almond crackers pulverized in a food processor), or breadcrumbs of choice
1/2 tsp sea salt
Recommended equipment
Food processor or mini food processor
Directions
Preheat oven to 400 F degrees and line a sheet pan with parchment paper for easier clean up.
If making your own cracker “breadcrumbs,” place 20-22 Sea Salt almond crackers in the food processor and pulse briefly until ground (fine to medium grounds, both work). Remove breadcrumbs and place into a large mixing bowl.
Next, mince the zucchinis in the food processor. Using the S blade (not the grater), pulse the zucchinis in the food processor into a fine mince and then add them to the mixing bowl.
Add all remaining ingredients to the mixing bowl and mix well with hands. Use a cookie scooper or tablespoon to scoop out even sized balls and place on the prepared sheet pan.
Bake for 18-20 minutes, or until internal temperature reads 165 F degrees.
Enjoy immediately, or allow to cool and store in the freezer for up to 3 months.