These meatballs are adaptable and versatile and can be used for meals like spaghetti, subs, and wedding soup to name a few. If I don’t need leftovers I’ll typically just use 1/2 a batch for the night’s meal and then freeze the rest (they reheat beautifully) – on the same token, this is a recipe I’ll also make double and freeze just to have on hand for those nights when you need something quick.
| Servings |
|
Ingredients
- 1 egg beaten
- 1/4 c. milk whole or almond works here
- 1 small slice wheat bread torn into small pieces or apx 1/3 c. bread crumbs/oatmeal for G.F. (I've also just omitted this, but the meatball doesn't hold together quite as well)
- 1/2 c. shredded zucchini (can use more, I typically just grab a small one or frozen chopped spinach can also be used, but kids notice this more)
- 1/2 tsp. Salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 tsp italian seasoning
- 1 lb ground lean turkey can use beef
- 1 Jar Spaghetti Sauce of choice look for low sodium and low sugar contents.
Ingredients
|
|
Instructions
- In a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder, and pepper.
- Crumble turkey over mixture and mix well. Shape into desired size balls and place on a foil lined baking tray that has been greased (I find the easiest way to do this is to use a cookie or ice cream scoop).
- Bake at 425 for 10 – 20 minutes depending on size, the goal is to have them browned and fat drained, not necessarily cooked through as they will finish cooking in the sauce.
- In a crock pot place apx ½ sauces, gently nestle meatballs into sauce and top with remaining sauce. Cook on low anywhere from 4-6 hours. Can also be done on stove top, just simmer for about 30 minutes, or until cooked through.
- Serve with pasta of choice, or toasted whole grain rolls as a meatball sub. Sprinkle with parmesan cheese.
Share this Recipe
Recent Comments