Turkey Meatballs with Zucchini Ribbons

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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.

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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

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  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.

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Panko Fried Zucchini Rounds

IMG_9066Panko Fried Zucchini Rounds were a hit around here and super easy to make. They are a balance between healthy and tasty fried snack. Consider each portion to be 1/2 to 3/4 of a medium zucchini (5-7 pieces), makes about 4.

  • 2-3 medium to large zucchini, cut into rounds or sticks for fries
  • 3 tbsp of flour
  • 1 egg, beaten
  • 1 tbsp of water
  • 2 cups of panko bread crumbs
  • Olive oil or pam spray for frying
  • Optional: Cracked Salt
  1. Cut zucchini into rounds or sticks for fries. Set up your bowls like shown.
  2. First step, put the flour In a small round container, dip both sides of zucchini in flour lightly.
  3. Second – Add beaten egg and little bit of water to next bowl. Dip each piece of zucchini covered in flour in the egg liquid.
  4. Then put the zucchini in the panko crumbs soaking up all of the moisture. Make sure it’s well covered in crumbs patting them into the zucchini. You can dip them twice, but they tend to be very bready.
  5. Then add to an oiled pan or these can be baked. I use a medium frying pan with a little oil and add them on medium low heat. I don’t like them too oily and sometimes use pam cooking spray, it’s up to you. I use the top to cook them inside and hot with a fry/steam type thing. They take about 7 minutes per side t get golden brown.

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Fried Egg over Sautéed Zucchini

IMG_8767Zucchini Everything! With an abundance of zucchini growing over here in my garden, I’ve been trying to make light of the situation and try making different zucchini recipes. The easiest and my favorite breakfast companion is grated and sautéed zucchini with a fried egg on top.

  • 1-1/2 cup of grated zucchini per person
  • 1 tsp of olive oil
  • Cracked Salt and pepper
  1. In a medium skillet, I heat the olive oil and add the zucchini. Flipping the pieces to be coated in a very small amount of olive oil. To cut down or completely out the olive oil, add water instead.
  2. Sautee the zucchini until cooked throughout and plate. Add you hot sauces and top with a fried egg.