| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 21g | 5g | 14g |
| sugars | fibre | protein | salt |
| 8g | 2g | 30g | 0.7g |
Why I Love Romanian Turkey Meatballs with Zucchini
There’s something profoundly comforting about a well-made meatball dish, especially when it’s a culturally-inspired creation like this wonderful Turkey Meatballs with Zucchini recipe that I’ve lovingly adapted from traditional Romanian cuisine. It beautifully amalgamates two of my favourite foodie loves – the health-focused culinary nuances of my Californian upbringing and the homey, flavorful robustness of classic American staples.
Taking A Trip Down Memory Lane
In my early culinary expedition days, I was lucky enough to venture to Eastern Europe, where I fell in love with Romanian gastronomy. During a homestay with a beautiful Romanian family, I was treated to their traditional meatball dish, which tasted like stories told around a family dinner table. This recipe, though inspired by that journey, also subtly mirrors the fresh and wholesome ethos of West Coast cooking, with the inclusion of neatly grated zucchinis and lean ground turkey – a distinctive Becky twist, if you may.
The Harmony of Flavours
Now, let’s talk about flavour profiles! These Turkey Meatballs with Zucchini feature a perfect symphony of herbs and spices that elevate these simple meatballs from plebian to gourmet in an instant. Garlic and onion offer a savoury baseline, while parsley adds a layer of freshness into the mix. The blend of dried basil, oregano and optional kick of red pepper flakes conjures an Italian-esque quality that I haven’t quite managed to compute, and yet, can’t get enough of!
Imagine them drenched in a rich tomato sauce, a little zing of the dried herbs floating beneath a sumptuous overlay of the olive oil, subtly enhancing the inherent flavours of the meatballs.
Although I hold a wealth of gratitude to creatives like Suzy Karadsheh who inspires with her Mediterranean recipes, the beauty of these meatballs lies in their versatility, drawing influences from a melange of cultures and personal preferences. Digging into a bowl feels as if you’re exploring a small world of gastronomy, one meatball at a time.
Health-conscious Comfort Food
The use of ground turkey and zucchini also adds a delightful health-conscious spin on the traditionally heavier meatball dish. Turkey, being leaner than most meats, is a fantastic source of protein and zucchini, brims with an array of vital vitamins and minerals.
So, there you have it – my love letter to the Turkey Meatballs with Zucchini. They’re pleasurable bites of comfort not only for the tongue and tummy but also for the mind, knowing that you’re indulging in a meal that’s as nourishing as it is delicious.
After all, isn’t that what comfort food is all about? A symphony of flavours that have the incredible power to harmonise with your memories, all while cradling your body in nutritious abundance.
What You’ll Need
- 2 pounds of ground turkey
- 2 medium-sized zucchinis, grated
- 2 large eggs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 2 cups tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
In a large mixing bowl, combine 2 pounds of ground turkey, 2 grated medium-sized zucchinis, 2 large eggs, 1 finely chopped medium onion, 2 cloves of minced garlic, 1/4 cup chopped fresh parsley, 1/2 cup bread crumbs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to mix everything together until the ingredients are evenly distributed.
Step Two
Heat 4 tablespoons of olive oil over medium heat in a large skillet. Form the turkey mixture into 1-inch meatballs and put them in the skillet. Cook the meatballs until they are browned on all sides, which should take about 10 minutes.
Step Three
Reduce the heat to low and add 2 cups of tomato sauce, 1 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and 1/4 of red pepper flakes (optional) to the skillet. Cover the skillet and let everything simmer for 15-20 minutes or until the meatballs are cooked through.
Step Four
Transfer the meatballs to a serving dish, spooning the sauce on top. If you like, garnish with some additional fresh parsley before serving. Enjoy your Turkey Meatballs with Zucchini while hot.
