Turkey Zucchini Meatballs

After 12 years of vegetarianism, I quit. I started eating meat again. Why? It’s not like I craved it or envied my friends food options. I wanted to because I knew I wasn’t as healthy as I could be. There are SO many nutrients found in meat and I had deprived myself of those nutrients for too long.

I started off pretty slow – ate fish a few times a week. Even though the seafood in LA is amazing, I can only eat so much salmon in a week. So then I ate chicken. And then Thanksgiving came, so why not eat turkey too. I mean, chicken…turkey…it’s all in the same family, right? Ever since that Thanksgiving, I’ve become obsessed with everything turkey. Cutlets, sliced, ground – yes please, I’ll have it all. But these meatballs are on another level. I could eat them morning, noon, and night. Which I do.

I’ve made this recipe a thousand times, but I have to say, this is the best version yet. The zucchini adds volume and keeps the turkey from drying out. This version doesn’t use any eggs. I’ve tried multiple times with eggs, but every time they turkey mixture would turn out too soupy. Then I’d have to use muffin tins and make turkey muffins. Not as appealing. But you do you. Add an egg if you’re feelin crazy. My trick is to use the ground turkey straight from the fridge. When it’s cold, it will more easily form a meatball shape. Science.

INGREDIENTS:

• 1 pound organic ground turkey (I use 93/7)
• 1 medium zucchini
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley
• 1 teaspoon fresh oregano

*If you don’t have fresh herbs, you can easily swap for about 2 tablespoons of a simple Italian seasoning blend

INSTRUCTIONS:

1. Preheat oven to 350°.
2. Shred zucchini using a cheese grater and set aside.
3. Add cold ground turkey to a large bowl. Proceed to add all spices and zucchini. Mix well.
4. Use an ice cream scooper or your hands to form the mixture into 12 meatballs.
5. Place on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes, or until tops begin to brown.