Turkey Zucchini Meatballs

Ingredients

Ingredients

• 1 zucchini
• 1 shallot
• 1 egg
• 1/2 cups panko bread crumbs
• 1 tbsp worcestershire sauce
• 1 tsp dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 lb ground turkey breast
• 2 tbsp olive oil

Instructions

1. Cut off the zucchini ends and grate the rest using the large holes on a box grater; press the grated zucchini with a paper towel to remove excess moisture.
2. Peel and mince the shallot.
3. In a large bowl, combine the minced shallot and grated zucchini with the Worcestershire sauce, Dijon mustard, garlic powder, kosher salt, ground black pepper, and panko bread crumbs.
4. Gently stir in the ground turkey until just mixed.
5. Form the mixture into 1½‑inch meatballs using a cookie scoop or your hands.
6. Preheat the oven to 425 °F.
7. Heat 1 tbsp olive oil in a large nonstick skillet over medium‑high heat and brown half of the meatballs on each side, about 10 minutes total.
8. Transfer the browned meatballs to an 8×8‑inch baking dish.
9. Add the remaining tablespoon of oil to the skillet, brown the remaining meatballs, and transfer them to the baking dish.
10. Bake the meatballs in the preheated oven for 8‑10 minutes, or until they reach an internal temperature of 165 °F.