Zucchini and Turkey Meatball Skewers
Turkey meatballs and tender zucchini for a fun and healthy appetizer.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 meatballs
- 5 tablespoons light olive oil divided
- 1 large yellow onion chopped
- 3 gloves garlic minced
- 2 pounds lean ground turkey
- ¾ cup bread crumbs
- 3 tablespoons milk
- 2 large eggs
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-2 large zucchini cut into ¾-inch pieces
- 1 24-ounce jar RAGÚ Pasta Sauce
Heat 2-tablespoons olive oil in a large non-stick pan or skillet over medium heat. Add onion and garlic and cook 7-10 minutes, stirring often, until soft and translucent (cook longer to caramelize more). Remove from heat.
In a large bowl, combine ground turkey, bread crumbs, milk, eggs, basil, salt, pepper and ½-cup of the cooked onions. It’s best if mixed together by hand.
Roll mixture into roughly 1-½ inch balls. Heat remaining olive oil in a large pan to medium-high heat. Add turkey meatballs and zucchini pieces. Cook about 10 minutes, rotating as they cook to evenly brown. Remove zucchini pieces and carefully stir in RAGÚ Pasta Sauce and remaining onion mixture. Cover and simmer meatballs on medium 5-10 minutes more.
To serve: Alternate turkey meatballs and zucchini pieces on skewers. Serve immediately with extra sauce for dipping. You could also enjoy this recipe over noodles as a pasta dish.
Calories: 136kcal | Carbohydrates: 6g | Protein: 12g | Fat: 11g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 177mg | Potassium: 191mg | Fiber: 0g | Sugar: 0g | Vitamin A: 60IU | Vitamin C: 2.3mg | Calcium: 22mg | Iron: 0.9mg