Baked Parmesan Turkey Meatballs with Marinara and Roasted Zucchini

Name: Baked Parmesan Turkey Meatballs with Marinara and Roasted Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound 99% lean ground turkey; 1 egg white (large); 0.25 cup Parmesan cheese (grated); 0.25 cup almond flour; 4 clove garlic (minced); 1.5 teaspoon dried oregano; 1 teaspoon dried basil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon olive oil (extra-virgin); 2 zucchinis (medium, sliced into half-moons); 1 can canned no-salt-added crushed tomatoes (15 oz can)

Juicy baked lean turkey meatballs seasoned with oregano and parmesan, served with a quick garlic marinara and roasted summer zucchini.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.50/serving

Dietary

Low-Saturated-Fat
Low-Sodium
Low-Calorie
High-Protein
Low-Sugar
Low-Carb
Low-Cholesterol
Gluten-Free
Low-Fat

Ingredients

1 pound 99% lean ground turkey
1 egg white (large)
0.25 cup Parmesan cheese (grated)
0.25 cup almond flour
4 clove garlic (minced)
1.5 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon olive oil (extra-virgin)
2 zucchinis (medium, sliced into half-moons)
1 can canned no-salt-added crushed tomatoes (15 oz can)

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, combine the 99% lean ground turkey, egg white, Parmesan cheese, almond flour, half of the minced garlic, 1 teaspoon of the dried oregano, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Gently mix with clean hands until just combined, then shape into 16 evenly sized meatballs and place on one side of the baking sheet.
Toss the sliced zucchini on the other half of the baking sheet with 1/2 tablespoon of the olive oil, the remaining 1/8 teaspoon of black pepper, and a pinch of the remaining dried oregano. Roast in the oven for 18 to 20 minutes, until the meatballs reach an internal temperature of 165°F and the zucchini is tender and lightly golden.
While the meatballs bake, heat the remaining 1/2 tablespoon of olive oil in a small saucepan over medium heat. Add the remaining minced garlic and cook for 1 minute until fragrant. Pour in the canned no-salt-added crushed tomatoes, dried basil, remaining 1/2 teaspoon of dried oregano, and remaining 1/4 teaspoon of salt. Simmer gently over low heat for 10 minutes until slightly thickened.
Divide the warm marinara sauce among 4 plates or shallow bowls, top each with 4 meatballs, and serve alongside the roasted zucchini.

Notes

Using almond flour in place of breadcrumbs keeps these meatballs exceptionally moist and low in carbohydrates while fitting Mediterranean diet principles.

Nutrition (per serving)

Calories: 279
Protein: 36 g
Carbohydrates: 13 g
Fat: 11 g
Fiber: 4 g
Sodium: 485 mg
Saturated Fat: 2.4 g
Sugar: 4.5 g
Cholesterol: 60 mg