A kid-friendly meatball recipe that the whole family will love with carrot and zucchini.
- **Meatball Recipe
- 1/2 cup panko bread crumbs
- 1 medium carrot, peeled and grated
- 1/4 cup zucchini, coarsely shredded
- 1/2 cup milk (I used skim)
- 1 egg
- 1/2 cup Parmigiano-Reggiano cheese or Parmesan cheese, grated
- 3 tablespoons parsley, chopped
- 1/2 teaspoon dried oregano
- Dash of salt
- 1 pound ground turkey (93% lean)
- **Sauce Recipe
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 Tbsp. olive oil
- 2–15 oz cans of tomato sauce
- 1– 15 oz diced tomatoes
- 3 Tbsp. tomato paste
- 3 tsp. dried basil (or 1/4 cup freshly chopped basil leaves)
- 2 tsp. Herbs de Provence
- 1 tsp. oregano
- 1/4 tsp crushed red pepper (optional, may be spicy for children)
- 1 tsp dried thyme
- 2 tsp sugar
- 2 bay leaves
- To make the sauce heat the olive oil over medium-heat and saute the onion and garlic until translucent. Add remaining ingredients and let simmer while you are making the meatballs.
- To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit for 5 minutes.
- Add egg, cheese, parsley, oregano, carrot, zucchini and salt to bowl. Stir until combined.
- Next, add turkey then use hands or fork to mix everything together until barely combined (do not over mix, if you do the meatballs will not be tender).
- Wet your hands and form mixture into 1-inch meatballs (about 24 meatballs).
- Gently drop meatballs into tomato sauce (It’s okay if some are not completely covered by the sauce).
- Cover skillet with a lid and cook 20 minutes then gently shake the skillet to move the meatballs around. Cook another 10 minutes or until turkey is cooked through.
- Serve with pasta and the marinara sauce on top.