There is only one description I can give these meatballs: mouth-watering. The combination of rice, zucchini, and egg makes these meatballs super moist and rich in nutrients. Adding zucchini to the meat is a great way to sneak in vegetables if you are dealing with picky eaters—young or old. Dropping these meatballs into a simmering cauldron of chunky tomato sauce allows them to soak up more flavors and become the highlight of your next brown rice pasta meal. Turkey is a great source of tryptophan, an amino acid needed to produce serotonin and melatonin, which you need to get a good night’s sleep.
Makes 45 meatballs, to serve 9
Calories per serving (5 meatballs): 280
1 cup shredded zucchini (about 1 medium zucchini)
1 teaspoon sea salt, plus more as needed
¾ cup cooked brown rice
¼ cup chopped fresh parsley
1 tablespoon ground or whole fennel seeds
½ teaspoon freshly ground black pepper
2 large eggs (preferably organic or cage free), lightly beaten
1 tablespoon minced dried onion
2 pounds ground organic, free-range turkey
Preheat the oven to 400°F.
Place the shredded zucchini in a colander and sprinkle with salt. Set the colander in the sink to drain. After about 30 minutes, press on the zucchini to remove excess liquid.
Transfer the zucchini to a food processor. Add the rice, parsley, fennel, salt, and pepper; pulse until finely minced. Add eggs and dried onion, and pulse to combine. Add the ground turkey and pulse to mix thoroughly.
Roll the mixture into 1-inch balls and set them on a baking sheet; the consistency will be soft and somewhat mushy. They will not hold a nice round shape, but they taste great. Bake for 20 minutes, then switch the oven to broil on high and broil until the meatballs are browned.
Serve with tomato sauce, or alongside sweet potatoes and vegetables. These meatballs also make a good snack. They keep very well in the freezer; be sure to wrap them carefully in sealed freezer bags. To defrost, move them to the refrigerator overnight, place them in a sealable bag in a bowl of cold water for about 30 minutes, or use the defrost setting in the microwave. Once defrosted, reheat in the oven or in a skillet with tomato sauce.