Zucchini Turkey Meatballs

Everyone loves a good meatball. However, they are usually pretty heavy.  Well, not this time my friends.  I hope you enjoy these very light, extremely flavorful meatballs.

First, grate 1 cup of zucchini and 3-4 cloves a garlic.

Coarsely chop a bunch of fresh basil. Mine is from my garden.  It is really easy to grow.  If I can grow it in Arizona where it is 500 degrees, you can grow it anywhere.

In a large bowl, add two packages of ground turkey, the grated zucchini, garlic, 2 eggs, parsley, basil, sage, poultry seasoning, oregano, onion powder, 1/2 cup parmesan cheese, and spicy red pepper flakes. Add salt and pepper to taste. 

You can either bake them or you can sauté them in a large skillet with a little olive oil.  I prefer the skillet method, because it adds a little crunch on the outside, yet stays so moist on the inside.

After cooking each side for about 3 minutes on medium to high, add your favorite sauce.  Let it simmer on low for about 15 min.  I add a 1/2 cup of wine. It makes your sauce very rich and full of flavor.  Of course, you might need a glass for you as well.  I call dinner time the bewitching hour, because everyone is starving and everyone is tired.  You can't run away, because you are the mother, so the glass of wine makes everyone seem more pleasant or it makes you just not care.  Whatever works.  Don't forget to sprinkle some parmesan shavings on top.

I eat my meatballs on a bed of fresh spinach. Which is a great alternative to pasta if you are looking for low carb and low fat.  The rest of my family prefers pasta. (Whatever!)

You will absolutely love this. It’s ridiculously good.  The fresh flavors will explode in your mouth!  Yep!