Turkey Zucchini Meatballs and Swedish Meatballs

"Of course... you had to add zucchini" Betcha can't guess which of my little darlings said that? These are seriously so good, though. Don't trust me.. make them and see for yourself. They are moist and tender and so flavorful. When I make these meatballs, I usually use beef but Summer needs something a little lighter. At least for me... the guys at my house could eat a steak or a burger for dinner every night with no complaints.

For the following recipe feel free to use dried herbs in lieu of the fresh, just be sure to halve the amounts. Fresh herbs can get pricey which is why I love to grow my own!

Turkey Zucchini Meatballs

2 lbs 90% lean ground turkey
1 egg
1 cup zucchini, grated and liquid squeezed out
1/2 cup whole wheat breadcrumbs
3 cloves garlic, minced
1 small red onion, grated
2 tbsp fresh oregano, chopped 
1/4 cup fresh basil, chopped
1 tbsp chopped fresh thyme, chopped
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp pepper

Combine turkey, egg, zucchini, breadcrumbs, garlic, onion, and herbs.

Preheat oven to 400 F. Using a cookie baller (or your hands) form each meatball into a golf ball sized ball. If using your hands, try spraying a little Pam (or just rub some oil) onto your hands before handling the meat. Meat will be sticky. Line a large cookie sheet or jelly roll pan with aluminum foil and arrange meatballs on top. You can place them close together if needed just so long as they aren't touching. Bake for 12-15 minutes or until cooked through. Makes about 48 meatballs.

When I make this recipe I like to double, triple, or even quadruple it so I have meatballs available for easy meals later on. To freeze: Allow meatballs to cool completely. Freeze individually on a large cookie sheet and then transfer to zip-top freezer bags in meal-sized portions. To reheat: Reheat in the oven at 350 F for 15-20 minutes or in the microwave for about 3 minutes per dozen. You can also add them to soups, stews, crockpot meals, etc and allow them to re-heat while cooking the rest of your meal. Some of my favorite ways to use meatballs are: Spaghetti & Meatballs, Swedish Meatballs, Meatball Subs, Sliced and used as a pizza topping or Appetizers.

So after making my massive batch of meatballs, I wanted something quick and easy to serve for dinner. It doesn't get much easier than Swedish Meatballs. Especially when you already have all of the ingredients pre-cooked. On Sunday we had roast and mashed potatoes (big surprise for those of you who know me, right?) so I made extra potatoes knowing that I'd use them later in the week. I also had a quart of chicken gravy in my freezer from the last chicken dinner I made. (See! I tell you to save your gravy for a reason!)

Swedish Meatballs

30 meatballs
3-4 cups chicken gravy
2 quarts homestyle mashed potatoes (or you can use cooked egg noodles)
1/2- 1 cup berry preserves

Heat gravy in a 2 qt. sauce pan over medium heat. Add meatballs and allow to cook until heated through. (You can heat them in the microwave to speed things up if you'd like). Meanwhile warm your mashed potatoes. Serve gravy and meatballs over potatoes with a dollop of berry preserves on top if desired. (I always serve my jam on the side so I can mix it into each bite.) Serve with a fresh garden salad.

See how I tell you to serve with a fresh garden salad and then I don't do that? Unfortunately, salad becomes food fight fodder at my house.. which is why I try to sneak veggies into just about everything I cook!