Turkey Zucchini Meatballs For Toddlers

Mix together the ground turkey breadcrumbs parsley Parmesan and tomato sauce. The meatballs will stay a lighter color because of the zucchini Parmesan cheese and turkey than traditional beef meatballs.


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Add eggs Parmesan cheese and parsley.

Turkey zucchini meatballs for toddlers. In a large bowl gently mix together ground turkey zucchini egg garlic dried and fresh herbs and salt. Coat with nonstick spray. Mix until combined do not over mix over mixing can cause tough meatballs.

Combine ground turkey with the sauteed zucchini mixture bread crumbs oregano salt pepper and nutmeg in a large bowl. Place meatballs on baking sheet make sure they are not touching. Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil.

In a large bowl combine ground turkey Panko Parmesan egg yolks oregano basil parsley garlic powder and red pepper flakes. Place the carrots parsley and onion into a food processor. A perfect way to add some extra veggies to your meal.

Cook another 10 minutes or until turkey. Add the sauce and then put the meatballs. Season with salt and pepper to taste.

In a large bowl combine all ingredients. Form mixture into 12 large meatballs. Turkey Zucchini Meatballs are oven baked and ready in 30 minutes.

Using a wooden spoon or clean hands stir until well combined. Add the remaining ingredients and grind to combine into a. Using a 1 tablespoon scoop to portion lightly form the mixture into meatballs a little more than ½ ounce each.

Form the mixture into mini meatballs. The kids had their meatballs with bow tie pasta but for me it was butternut squash noddles that were sauteed in a little olive oil garlic salt and pepper. Wet your hands and form mixture into 1-inch meatballs about 24 meatballs.

Stir in the sautéed onion apple and garlic and add the beaten egg to bind. First press the sauté button. These make an easy and quick weeknight meal and are great.

When the oil is hot brown the meatballs on both sides in a single layer so that they dont touch each other while. Roll the mixture into 1 12-to-2-inch meatballs forming about 24 meatballs. Cover skillet with a lid and cook 20 minutes then gently shake the skillet to move the meatballs around.

Set aside to cool. Use about 2 tbsp of olive or avocado oil around the edges of the pot. Take them out of the pot.

Gently drop meatballs into tomato sauce Its okay if some are not completely covered by the sauce. Grind well stopping to scrape down the sides of the bowl as needed. Use your hands to form the meat into evenly sized meatballs about the size of golf.

Add the garlic sauté for 30 seconds.


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