Skillet Turkey Meatballs

VEGETABALLS - that is what my daughter has named these meatballs with ground turkey and shredded zucchini. I was thrilled about these healthy little meatballs but as you may have guessed - Courtney did not share my enthusiasm.  I think her exact words were "I really just like balls of meat.  Without vegetables."  

Even though she didn't love these vegetaballs, I thought they were delicious and I loved that they could be served on small baguettes like an appetizer or in a cast iron skillet in the middle of the table. 

Skillet Turkey Meatballs
1 shredded zucchini
12 ounces ground turkey
1 onion, shredded
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1 Tablespoon oil
8 ounces sliced mushrooms
2 cloves garlic, minced
1 1/2 cups marinara sauce
1/4 cup water
1 cup mozzarella cheese
24 slices thin baguette
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Place zucchini in paper towels and squeeze out excess moisture. 

Stir together zucchini, turkey, onion, oregano, salt, pepper and egg. 

Form into 24 meatballs. 

Place on greased foil lined baking sheet.  Bake 12 minutes at 400.

Add oil to skillet and add mushrooms and garlic and cook 5 minutes. 

Stir in marinara and 1/4 cup water. Simmer 5 minutes. 

Add meatballs and coat with sauce.

Sprinkle with cheese and place under broiler until melted and bubbly. 

Serve with thinly sliced baguettes.

Place the skillet in the middle of the table alongside a basket of baguette thins and let everyone serve themselves or serve them on a platter, ready to eat.  Either way - you don't have to feel guilty about devouring these meatballs.  They're made with nutrient rich zucchini and low fat ground turkey instead of bread crumbs and beef. 

I loved these little meatballs - oops -  I loved these VEGETABALLS!!  I think Courtney's on to something with that name.  

Ciao!

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