These turkey zucchini meatballs are stuffed with cheddar cheese and Italian seasoning then cooked stovetop in marinara sauce for an easy, flavorful dinner.
1 1/4cuppacked grated zucchinisqueezed of excess water (*see note)
1tablespoonminced garlic
1 1/2teaspoonkosher salt
1/2teaspoonfreshly grated black pepper
1teaspoonItalian seasoning
1/4cupbreadcrumbsuse gluten-free if necessary
4ouncesCabot sharp cheddar cheesecut into cubes (I cut into 32 small cubes)
2tablespoonsextra virgin olive oil
16ouncesjarred marinara sauceuse your favorite brand!
chopped fresh parsley for garnish
Instructions
Combine turkey, zucchini, garlic, salt, pepper, Italian seasoning and breadcrumbs in a large bowl.
Mix until thoroughly combined.
Using a medium cookie scoop or spoon, roll about 1.5 ounces of the mixture into ball shape.
Press a cube on cheddar cheese into the middle of the meatball and reform the mixture around the cheese so it's completely wrapped. Set aside and repeat with the rest of the meatball mix. Makes about 28 meatballs at this size.
Once meatballs are prepped (this can be done ahead of time and refrigerated until you're ready to cook), add olive oil to a large skillet over medium heat.
Once hot, arrange the meatballs in the skillet and cook until browned on each side.
Once browned all around, add the marinara sauce to the skillet and reduce heat to a low simmer.
Simmer for about 5-7 minutes until meatballs are completely cooked through.
Serve with pasta or spiralized squash noodles (as shown) and garnish with fresh parsley.
Notes
*measure zucchini after you'vesqueezed it of the excess water.