Cheddar Stuffed Turkey Zucchini Meatballs
These turkey zucchini meatballs are stuffed with cheddar cheese and Italian seasoning then cooked stovetop in marinara sauce for an easy, flavorful dinner.
Servings: 6 servings
Ingredients
- 2 pounds lean ground turkey 93/7
- 1 1/4 cup packed grated zucchini squeezed of excess water (*see note)
- 1 tablespoon minced garlic
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup breadcrumbs use gluten-free if necessary
- 4 ounces Cabot sharp cheddar cheese cut into cubes (I cut into 32 small cubes)
- 2 tablespoons extra virgin olive oil
- 16 ounces jarred marinara sauce use 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've squeezed it of the excess water.
Nutrition
Serving: 1SERVING | Calories: 511kcal | Carbohydrates: 12g | Protein: 48g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 178mg | Sodium: 1208mg | Fiber: 2g | Sugar: 5g