Recipes · Batch cook
Batch Turkey & Zucchini Meatballs
A double-batch of juicy turkey meatballs with hidden zucchini — freezer gold for a month of dinners.
45 minmedium6 servings$$italianHigh proteinMeal prepDairy-free
Why it earns its place. Grated zucchini keeps lean turkey moist; one Sunday hour becomes six future dinners.
Ingredients · 6 servings
- 900 glean ground turkey
- 1 largezucchini — grated, squeezed dry
- 60 grolled oats — blitzed to a rough flour
- 1 largeegg
- 3 clovesgarlic — minced
- 1 smallonion — grated
- 2 tspdried oregano
- 700 mltomato passata
- 1.5 tbspolive oil
Contains: eggs. Always check labels — brands vary.
Method
- Mix turkey, zucchini, oats, egg, garlic, onion, oregano, and a pinch of salt; roll about 30 balls.15 min
- Brown in oil in two batches — color is flavor.10 min
- Simmer all of them in the passata until cooked through.15 min
Nutrition per serving
380calories
36 gprotein
20 gcarbs
17 gfat
4 gfiber
4 gsat fat
430 mgsodium
3 gadded sugar
Editorial estimates per serving. Counts 4 different plants toward your weekly variety.
Make it yours
availabilityChicken or lean beef swap in
cultureCrumbled tofu + extra oats for meat-free
costServe over pasta, rice, or roasted vegetables
Storage. Fridge 4 days; freeze in sauce, 3 months. Thaw overnight, simmer 10 minutes.
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