Baked Ground Turkey Zucchini Meatballs
2 packages ground turkey
1 large zucchini, grated
1 medium onion, grated
2 eggs
1 teaspoon garlic powder
2-3 garlic cloves minced finely
1/2 cup dry oatmeal**
1 Tablespoon parsley flakes
1/2 teaspoon basil
S & P to taste
Mix all of the ingredients together, form into 2 inch meatballs. Place on baking sheet and refrigerate at least and hour. This allows the flavors to meld together. Remove from the refrugerator, bake on 350 for 40-45 minutes.
Makes approximately (30) two inch meatballs.
**You can leave out the oatmeal and/or substitute something else. Please adjust according to your own individual needs.
Honey mustard sauce*
1 cup greek yogurt
1/2 cup honey
(I used local wildflower honey)
1/4 cup yellow mustard
1/4 spicy brown mustard
Combine all ingredients in a bowl, blend well. Store in a jar or airtight container in the fridge until ready to use.
* note, this makes 2 cups, please check the date on the yogurt, if you aren't going to use it all by the expiration date, then divide in half or quarter the ingredients.
Serving Suggestions:
Green beans
Steamed Brown rice
Mangia
Mamma Maria
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