I wanted to make some turkey meatballs and came up with this recipe trying to make the meatballs as moist as possible for turkey. It’s a three step cooking process that works well with the zucchini ribbons as a side instead of pasta.

• 1-1/2 pounds of Ground Turkey 85/15
• 1 cup chopped green onion
• 1 tbsp of good mustard
• 1 large egg
• 1/4 cup breadcrumbs (I used panko bread crumbs)
• 1 tbsp of italian herbs
• Pinch of cracked black pepper
• 2 cups of vegetable broth
• 1 tbsp olive oil

1. Add onion, mustard, egg, herbs, breadcrumbs and black pepper. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
2. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes.
3. Pour the vegetable stock in the pan and bring to a boil. Turn meatballs often to cook on all sides, about 10 minutes. Transfer the meatballs to a pyrex baking pan, leaving the vegetable stock
4. Heat oven to 350 degrees and bake the meatballs for about 15-20 additional minutes. While this is cooking, you can prepare the vegetables for the dish.

And for the vegetable portion of the dish, I like to make ribbons out of zucchini by using a vegetable peeler and some diced veggies.

• Vegetable broth leftover from meatball recipe
• 1 large zucchini, peeled into ribbons
• 1/4 cup diced onion
• 2 garlic cloves, diced
• 1 roma tomato, diced small
• 1 cup of swiss chard or kale, cut into ribbons

1. Prepare all vegetables while letting the vegetable reheat using the same pan that you cooked the meatballs in. Bring to a boil and stir often, getting any meatball flavor from the bottom of the pan.
2. Add all ingredients, stirring every couple minutes. Total cooking time  is about 5 minutes on medium heat.
3. With a slotted spoon, place vegetables on a plate, top with turkey meatballs, parmesan cheese and pepper.