Surprise! The zucchini in this recipe isn't spiralized veggie noodles; instead, we snuck the veggie into the chicken and turkey meatballs. Of course, if you want a double-dose, you could serve your meatballs and marinara over zoodles.

Source: Better Homes and Gardens

Gallery

Credit: Brie Passano

Recipe Summary

prep:
15 mins
bake:
25 mins
cool:
20 mins
freeze:
30 mins
total:
1 hr 30 mins
Servings:
36
Yield:
36 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a colander with paper towels; add zucchini. Sprinkle 1/4 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture.

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  • In a large bowl combine the zucchini, the remaining salt, and the next seven ingredients (through pepper). Add chicken and sausage; mix well. Shape mixture into 36 meatballs; place in a greased or foil-lined shallow baking pan. Bake about 25 minutes or until meatballs are done (165°F). Drain off fat.

  • Cool meatballs after baking. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze about 30 minutes or until firm. Transfer meatballs to resealable freezer bags or freezer containers. Seal and freeze up to 3 months. Add frozen meatballs to your favorite sauce. Heat for 10 minutes or until heated through, stirring occasionally.

Tip

To use, add to marinara sauce or stir into soups.

Nutrition Facts

54 calories; fat 3g; cholesterol 32mg; saturated fat 1g; carbohydrates 2g; mono fat 1g; poly fat 1g; protein 6g; vitamin a 47.9IU; vitamin c 1.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 4.2mcg; vitamin b12 0.3mcg; sodium 86mg; potassium 118mg; calcium 19mg; iron 0.4mg.
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