Are you a porcupine meatball fan? I sure am. These easy and healthy Turkey Zucchini Porcupine Meatballs were a hit with our family. I’ve said it once, and I’ll say it again. I LOVE HIDING VEGGIES IN MY KIDS FOOD!
No one even noticed the zucchini. This recipe is a little different then the Classic Porcupine Meatballs I posted a couple months back. Instead of cooking it in 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 buttered rice or Homemade Rice-a-Roni would also be yummy.
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.
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.
- 1½ lbs of ground turkey
- 1-1½ cups finely shredded zucchini, I usually just grate an entire small to medium size zucchini and don't really measure.
- 1 egg
- ½ cup uncooked long grain rice
- ¼ cup finely chopped onion
- 1 tbsp dried parsley
- ½ tsp salt
- ⅛ tsp ground pepper
- 2½ cups chicken stock or chicken broth
- Combine ground turkey, shredded zucchini, rice, egg, chopped onion, parsley, salt and pepper. Mix well and form mixture into golf ball size meatballs. Place evenly spaced in a glass 9x13 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.