Name: Bulk turkey zucchini meatballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 1/4 lb 99% lean ground turkey; 3 medium zucchinis, finely grated; 5 large egg whites; 1 1/2 cups panko breadcrumbs; 10 cloves garlic, minced; 2 1/2 tbsp dried basil; 1 3/4 tsp salt; 2 1/4 tsp black pepper; 2 tbsp extra virgin olive oil; 3 cups marinara sauce; 1/2 cup water; 1 1/2 tbsp lemon juice

Instructions

Prep 30 min · Cook 20 min

Place the grated zucchini in a clean kitchen towel and squeeze very hard over the sink to remove as much moisture as possible. In a large mixing bowl, combine the turkey, squeezed zucchini, egg whites, panko, half the minced garlic, half the dried basil, salt, and black pepper. Mix by hand until thoroughly combined. Form the mixture into 25 equal meatballs, about the size of a golf ball.
Heat one third of the olive oil in a 12-inch skillet over medium heat. Working in three batches of 8 or 9 to avoid crowding, add the meatballs and cook for 4 minutes until they release easily. Flip and cook for 4 minutes more until browned on the other side. Add more of the oil for each batch, transferring seared meatballs to a 6-quart Dutch oven.
Place the Dutch oven over medium heat. Add the remaining garlic to the center of the pot and cook for 1 minute until fragrant. Pour in the marinara sauce and water. Bring the liquid to a simmer, then reduce heat to low. Cover the pot and simmer for 15 minutes, flipping the meatballs once halfway through. Done when opaque in the center, 165°F.
Uncover the pot and spoon the sauce over the meatballs. Stir in the lemon juice and the remaining dried basil. Portion 5 meatballs and one fifth of the sauce per serving.

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Instructions

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