Turkey Zucchini Meatballs: Mix 1lb ground turkey, salt and pepper, 1 egg, 1 cup zucchini, shredded and squeezed, 1/3 cup bread crumbs (add more if too moist), 1 tbs Italian seasoning, 1/3 cup shredded Italian cheese (optional). Form into balls, place on oiled baking sheet and cook at 350F for 15-20 mins depending on size of meatballs. Serve with tomato sauce and top with fresh basil. | Kim's Healthy Eats
Zucchini Turkey Popper Meatballs -- a freezer-friendly recipe and an easy way to sneak in veggies. Substitute sea salt for noniodized salt. http://www.simplynourishedmealplans.com/zucchini-turkey-meatballs-recipes/
You'll want to make a large batch of these zucchini turkey meatballs. They're SO moist and you can freeze half the meatballs then use them to top over a savory zoodle dish later! Paleo-friendly never tasted so good!