Turkey and Garlic Meatballs with Onion and Zucchini Sauce

Delicious and savory. Turkey and Garlic Meatballs recipe with our Onion and Zucchini Sauce. Garlicy, herby, and savory.

One saucepan - Turkey and Garlic Meatballs with Onion and Zucchini Sauce

Meatballs are delicious! The best ones are bursting with flavor and are moist. This Turkey and Garlic Meatballs recipe is that full of flavor and very moist. Serve the meatballs with an onion and zucchini sauce. The garlic in the meatballs gives a spicy zing. The thyme is earthy with a hint of mint. The breadcrumbs and cream add moisture to the meatballs while the egg binds it together. The meatballs are in a luscious onion and zucchini sauce that is creamy, with subtle soft bites. This dish is full of protein and veggies. Yum yum.

Homemade - Turkey and Garlic Meatballs served with Onion and Zucchini Sauce

Homemade - Turkey and Garlic Meatballs in a rich Onion and Zucchini Sauce

Equipment

• Saucepan

• Mixing bowl

• Spatula

Tips or Tricks

• Use a small ice cream scoop to portion meat balls. Will provide more uniform sizes.

Length of Time

• Prep Time - 10 minutes

• Cook time - 20 minutes

Servings

• Serving Size: 6 meatballs

• Servings: 4

Ingredients

• 1 pound ground turkey

• 1 egg

• ½ tablespoon heavy whipping cream

• 2 garlic cloves minced

• 1 tablespoon dried parsley

• 1 ¾ teaspoon kosher salt

• 1 ½ teaspoon black pepper

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• 2 tablespoons breadcrumb

• 1 tablespoon thyme dried

• 4 tablespoons avocado oil

• 4 cups zucchini diced

• 1 yellow onion diced

• 2 tablespoons salted butter

• 2 tablespoons flour

• 1 cup beef stock (can use chicken stock in replace of beef stock)

• ¼ cup parmesan grated

Directions

1. In bowl, crack and whisk egg.

2. Add ground turkey, cream, garlic, parsley, ¾ teaspoon salt, ½ teaspoon pepper, onion powder, garlic powder and breadcrumbs. Mix thoroughly.

3. Create meatballs (note, these will be soft balls, don’t press too hard)

4. Heat large saucepan, add 2 tablespoons avocado oil.

5. Add meatballs, browning each side, cook until heated all the way through (roughly 10 minutes.) Use a spatula (not tongs to flip. These meatballs are tender and will break if using a tong to flip.)

6. Remove meat balls. Add the remaining 2 tablespoons avocado oil. Add onions, season with ½ teaspoon salt and pepper, and cook until tender.

7. Add zucchini. Season with ¼ teaspoon salt and pepper. Cook until softened.

8. Add butter and flour. Cook onions and zucchini evenly.

9. Add beef stock, stir. Add meatballs back in. Mix

10. Once thickened, remove from heat.

11. Serve

Notes

• These meatballs are delicious on their own too – no sauce!