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The meatballs in a pot are a complete revelation to me. I am very picky when it comes to meatballs. Not only should they be juicy and flavorful, but they should also be perfectly browned, with a light crust on the outside – I thought the only way to do this was to fry them separately or cook them in the oven.
When I finally realized (with this meatball recipe) that I could save a ton of dishes by cooking them in the same pan as the sauce AND pasta, I loved it! Anything to save time in the dreaded sink.
Now I'm upgrading even further to a lighter version, made with ground turkey and zucchini meat!
If you're not a fan of zucchini (or zoodles, I think they're called in the US), you can replace them with 2 1/2 cups (600 ml) of boiled water and 7 oz (200 g) of dry spaghetti (all added to with the meatballs), then simmer with the lid on for 10-12 minutes to cook the pasta. Sometimes I make a half-half mixture, cooking the spaghetti in the pan with meatballs and adding the zucchini at the end.
I was hoping to get another pasta recipe this week as well: a cheesy, vegetarian pasta that I posted on Instagram last week, but it's been one of those crazy weeks, though!
We finally finished the kitchen and office YAY! So we've been shooting some footage for the kitchen reveal video, and I've also been working with Neff's team in my own kitchen, I can't tell you how nice it is to invite people to the kitchen and feel proud of how it looks. The first time in my life I have had a kitchen that I love!
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I hope to receive the publication of the pasta recipe next week. In the meantime, I hope you enjoy the turkey meatballs 🙂
If you like my One-Pot Zucchini Turkey Meatballs, then why not try my lighter, more hidden veggie meatballs too?
I first made these One-Pot Zucchini Turkey Meatballs for Superfood magazine.
The One-Pot Turkey Meatball Recipe:
Baked turkey meatballs with zucchini
A lighter alternative to regular meatballs, these One-Pot Zucchini Turkey Meatballs are tender and delicious! Low fat and gluten free too!
- 500 g chopped turkey thigh
- 3 tablespoons olive oil
- 3 tablespoons grated parmesan
- 1 medium egg
- 1 large onion, peeled and finely chopped
- ½ slice of whole wheat breadcrumbs
- ¼ teaspoon of salt
- ¼ teaspoon ground black pepper
- 2 celery stalks, thinly sliced
- 2 garlic cloves, peeled and minced
- 400 g can of chopped tomatoes
- 2 tablespoons tomato paste / puree
- 1 teaspoon dried thyme
- 1 teaspoon of honey
- 100 ml of chicken or vegetable broth water plus half a cube of broth is fine (or 1/2 teaspoon of gluten-free broth)
- 2 medium zucchini (zucchini) spiral
- Freshly grated parmesan
- Black pepper
- Small bunch flat-leaf parsley, chopped
United Kingdom (metric) – ** Convert to US measurements USA **
In a large bowl, place the ground turkey meat, 1 tablespoon olive oil, Parmesan, egg, half the chopped onion, breadcrumbs, salt, and pepper. Mix with your hands and form meatballs, the size of a walnut. You should get around 20-24 meatballs.
Heat the remaining 2 tablespoons of oil in a very large nonstick skillet. Add the meatballs and lightly brown on all sides. This should take around 6-8 minutes. Be careful when turning the meatballs, as they are quite delicate.
Add the remaining onion, celery, and garlic to the pan, and cook for 5 minutes until the onion begins to soften.
Add canned tomatoes, tomato puree, thyme, honey, and broth. Bring to a boil, then simmer for 10 minutes.
Add the zucchini in a spiral. Gently stir in the sauce and place a lid or aluminum foil on the pan. Cook for an additional 3 minutes until the zucchini has softened.
Serve the zucchini and meatballs with freshly grated Parmesan, black pepper, and chopped parsley.
Nutritional information is per serving.
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.