Cheesy Veggie-Packed Turkey Meatball Skillet

• 1 lb lean ground turkey
• 1 cup finely grated zucchini (squeeze out excess water)
• 1/2 cup finely grated carrot
• 1/4 cup finely chopped onion
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup shredded mozzarella cheese, plus 1/4 cup for topping
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Instructions

1. In a large mixing bowl, combine ground turkey, grated zucchini, grated carrot, chopped onion, breadcrumbs, egg, shredded mozzarella, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, avoiding overmixing.
2. Shape the mixture into 16 equal-sized small meatballs, about 1.5 inches in diameter.
3. Heat olive oil in a large non-stick skillet over medium heat. Add meatballs in a single layer and cook 3-4 minutes per side until golden brown all around (the meatballs will finish cooking in the sauce).
4. Remove excess oil from the skillet and pour in the marinara sauce, gently swirling to coat the meatballs. Reduce heat to low and cover the skillet.
5. Simmer meatballs in sauce for 12-15 minutes until cooked through (internal temperature 165°F).
6. Sprinkle remaining 1/4 cup mozzarella cheese over the skillet. Cover and cook for an additional 2-3 minutes until cheese is melted and bubbly.
7. Garnish with fresh basil leaves if desired. Serve warm with crusty bread, over pasta, or with steamed rice.

Chef tips

• Make sure to squeeze excess water out of grated zucchini to keep meatballs firm and prevent sogginess.
• If you don’t have Italian seasoning, use a mix of dried oregano, basil, and thyme.
• For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.