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Turkey Meatballs with Summer Squash

Turkey Meatballs with Summer Squash
This Turkey Meatballs with Summer Squash recipe is super fresh and tasty. The veggies are still firm and vibrant. Lean ground turkey also lightens it up making this a very low fat, high protein and fiber rich meal. Serve it with some crusty bread, with pasta, the grain of your choice or over mashed potatoes.
Turkey Meatballs with Summer Squash
This recipe was very popular at my house when the kids were little too. It's really family friendly and easy enough to do, even on a weeknight. Just substitute a can of crushed tomatoes for the fresh tomatoes and skip the part where you have to remove the skins. 
Using a can of tomatoes in place of the fresh ones does reduce the super fresh flavor of the sauce somewhat but when I'm short on time and energy I'm okay with that. 
Turkey Meatballs with Summer Squash
Turkey Meatballs with Summer Squash is a great meal to make in the winter when you are craving something bright and sunny that reminds you of late summer. The ingredients are usually inexpensive and readily available most of the year at my local market. 
It is something I definitely like to make in late summer or autumn when I'm trying to use up all the last zucchini squash and tomatoes still ripening on the vines in my garden.
On this occasion, I served Turkey Meatballs with Summer Squash over bucatini pasta. It's a thick spaghetti like pasta that has a whole through the center. Bucatini is great for sucking up sauces and has a nice thick chewy bite.
I think next time I make this, I might serve it as a warm salad by serving it over some hearty greens like arugula, spinach and romaine with more Parmesan cheese. 
You can never go wrong topping this with a little more Parmesan cheese.

Turkey Meatballs with Summer Squash


For the Meatballs


1 pound ground turkey

1/4 cup bread crumbs

1 egg

1 teaspoon black pepper

1/2 teaspoon Italian seasoning

6 tablespoons Parmesan cheese

2 teaspoons canola, grape seed or pecan oil for frying

For the vegetables and sauce

1 onion, chopped

2 cloves garlic, minced

2 zucchini halved lengthwise and sliced

1 yellow squash halved lengthwise and sliced

1 can Italian style diced tomatoes 

16 oz fresh tomatoes, peeled and chopped

1/4 cup fresh basil


Mix the ground turkey meatball ingredients together in a small bowl.

Form meatballs the size of walnuts. In a large skillet with a lid, add the oil and fry them gently until browned, turning them until they are brown all sides and no longer pink inside.

While the meatballs are cooking, boil the fresh tomatoes 2-4 minutes. After the skins pop, move them to a bowl to cool a little and then slip off the tomato skins.

When the meatballs are completely browned, remove the turkey meatballs to a plate while finishing the vegetables.

Chop the peeled tomatoes coarsely and dice the red chili pepper.

Add the garlic, diced chili, onions and squash to the same skillet used to fry the turkey, scraping up any brown bits from the pan.

Saute the veggies on medium high until softened.

Add the fresh peeled tomatoes, the canned tomatoes and the meatballs. Continue to cook another 15-20 minutes with the lid on, stirring occasionally. 

Garnish with the chopped basil and lemon zest then serve by itself or with pasta, the grain of your choice or mashed potatoes.


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