Turkey and Veggie Meatballs with Tomato Sauce
Enjoy a twist on a classic with these turkey and veggie meatballs simmered in a rich tomato sauce. Packed with lean protein and lots of colorful vegetables, they're perfect for a family dinner or meal prepping for busy weekdays. The recipe serves four and is easily doubled for extra freezer meals.
Ingredients 16
1 lb turkey, ground
1⁄2 cup zucchini, grated and squeezed
1⁄3 cup carrot, grated
1⁄4 cup onion, finely chopped
2 cloves garlic, minced
1⁄4 cup breadcrumbs
1 egg
1 tbsp Italian seasoning
1⁄2 tsp salt
1⁄4 tsp black pepper
2 tbsp olive oil
For The Sauce
2 cans crushed tomatoes
1 tsp sugar
1⁄2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 garlic clove, minced
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Method 9
Preheat oven to 400°F (200°C).
In a mixing bowl, combine , , , , , , , , , and . Mix until just combined.
Shape mixture into 16 meatballs (about 1.5 inches in diameter).
Heat 1 tbsp in a large skillet over medium heat. Add and brown on all sides, about 5 minutes total. Transfer meatballs to a baking dish.
Bake meatballs for 15 minutes, until cooked through.
Meanwhile, prepare the tomato sauce: In a saucepan, heat remaining 1 tbsp olive oil over medium heat. Add 1 clove minced garlic and sauté for 1 minute.
Pour in , , , , and . Simmer for 15-20 minutes, stirring occasionally.
Add baked meatballs to and simmer for an additional 5-10 minutes for flavors to meld.
Serve hot, optionally with pasta or rice.
Helpful tips
To double the recipe for freezer prep, simply double all ingredients and freeze cooked meatballs in sauce in airtight containers.
