Juicy turkey meatballs with zucchini, carrot, and onion baked then simmered in bright homemade marinara sauce.
# What You'll Need:
→ Meatballs
01 - 1 pound lean ground turkey
02 - 1 cup zucchini, grated and excess moisture squeezed out
03 - 1/2 cup carrot, finely grated
04 - 1/2 cup onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free rolled oats or almond flour
08 - 1 large egg
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper
→ Marinara Sauce
12 - 1 tablespoon extra-virgin olive oil
13 - 2 cloves garlic, minced
14 - 1 can (28 ounces) crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper
19 - 1 teaspoon honey or coconut sugar, optional
20 - Fresh basil for garnish
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, zucchini, carrot, onion, garlic, parsley, oats or almond flour, egg, oregano, salt, and pepper. Mix gently until just combined, avoiding overmixing.
03 - Use a tablespoon or small scoop to form 18 to 20 meatballs. Arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, basil, oregano, salt, pepper, and honey if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Transfer baked meatballs to the marinara sauce. Simmer together for 5 minutes to blend flavors.
07 - Serve hot, garnished with fresh basil. Pair with zucchini noodles, spaghetti squash, brown rice, or your favorite whole grain.
