Turkey Zucchini Porcupine Meatballs

 Are you a porcupine meatball fan? I sure am. These easy and healthy Turkey Zucchini Porcupine Meatballs were a hit with our family. No one even noticed the zucchini. I’ve said it once, and I’ll say it again: I LOVE HIDING VEGGIES IN MY KIDS’ FOOD! This recipe is a little different than the Classic Porcupine Meatballs I posted a couple of months back.

Instead of cooking the meatballs in a sauce, I just cooked them in chicken stock. It worked really well, but since making them this way doesn’t leave a sauce to serve over the noodles, I tossed our noodles in butter and Parmesan cheese.

Serving them with Angel Hair Pasta, Homemade Rice-a-Roni, or buttered rice would also be yummy.

More Hidden Veggie Recipes

• Ketchup Sloppy Joes
• Asian Chicken Lettuce Wraps
• Korean Beef Bowls
• Beef and Peppers with Egg Noodles
• Easy Homemade Pot Stickers
• Crustless Quiche Egg Casserole

I loved being able to pull out leftovers the next day and quickly heat a meatball up for my two youngest kids who are home with me for lunch. It made me think I should make a double batch next time and freeze half for easy lunches.

HOW TO MAKE TURKEY ZUCCHINI MEATBALLS

• In a medium mixing bowl, combine ground turkey, shredded zucchini, rice, egg, chopped onion, parsley, salt, and pepper. Mix well.

• Form mixture into golf-ball-size meatballs. Place meatballs evenly spaced in a glass 9×13 baking dish.

• Pour chicken stock over the meatballs and cover tightly with foil.
• Bake at 350 degrees for one hour.
• Serve with rice or pasta.
• Enjoy!

Tips for making Turkey Zucchini Porcupine Meatballs

• Instead of measuring out the 1 1/2 cups of grated zucchini, I usually just grate an entire small to medium size zucchini.
• If you’re not a fan of zucchini, you can sub carrots or mushrooms, yellow squash, or even shredded sweet potatoes. The possibilities are endless.
• Make a double batch and freeze half for another meal.