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Tender Turkey Meatballs with Grilled Zucchini
serves 2 to 3

Turkey Meatballs with Grilled ZucchiniTurkey Meatballs

INGREDIENTS

  • 1 pound ground dark meat turkey
  • 3 cloves garlic, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons ketchup
  • 1 tablespoon olive oil
  • 1 tablespoon herbes de Provence
  • 2 tablespoons water
  • S&P
  • 1 24-ounce jar of tomato sauce
  • Fresh globe basil leaves for garnish

PROCEDURE

Preheat the oven to 425 degrees F.  In a large bowl, mix together all ingredients until just combined.  Form mixture into 8 meatballs, and place on a parchment-lined rimmed baking sheet.  Bake for 15 minutes.  Transfer to a sauté pan with the tomato sauce, and simmer, covered for 25 minutes, adding water if the sauce becomes too thick.  Serve over the zucchini, topped with fresh basil.  (I wouldn’t complain if you wanted to shave over some good Parm or Pecorino either!)

Grilled Zucchini

INGREDIENTS

  • 3 medium zucchini
  • 2 tablespoons olive oil
  • 1 tablespoons herbes de Provence
  • 1 clove of garlic, grated
  • S&P

PROCEDURE

Slice each zucchini into 4 long planks.  Toss with olive oil, herbes de Provence, garlic, and S&P.  Place on a hot grill pan, and sear 5 minutes on each side.

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