TURKEY ZUCCHINI MEATBALLS RECIPES

Steps:

• Mix turkey, egg, cumin, onion powder, and garlic powder together in a bowl. Form into 2-inch meatballs.
• Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, 3 to 5 minutes. Add enchilada sauce and green bell pepper; cook 10 minutes. Add zucchini and cook until tender, about 8 minutes more.

Steps:

• Pre-heat broiler to 500 degrees or High.
• Line broiler pan with foil and spray with non-fat cooking spray.
• Combine all ingredients in a medium bowl and shape into 20 balls.
• (Quick tip: score meat into 4 sections and form five balls in each section.)
• Cook for 2-3 minutes on each side and reserve.
• Meanwhile, in a large sauce pot, heat olive oil over medium high heat and saute onion for 3 minutes adding a bit of salt and pepper to release juices.
• Add zucchini if using and continue to saute 3-4 minutes.
• Add red pepper flakes if using.
• When vegetables are tender, add crushed garlic and cook for 30 seconds. Be careful not to burn garlic - it will ruin the dish and you will have to start over.
• Add both cans of whole peeled tomatoes and their juices.
• Using scissors, quickly chop the tomatoes in the pan. See how easy that was? No mess. :)
• Bring to a boil and reduce to simmer.
• Add the meatballs and half of the basil.
• Simmer for 20 minutes or as long as you have - the longer the better.
• Check for seasoning adding salt and pepper as needed.
• Garnish with extra grated Parmigiano-Reggiano and fresh basil before serving.