Pesto Zucchini Meatballs

Home > Blog > Pesto Zucchini Meatballs

 

Pesto Zucchini Meatballs

“Healthy” meatballs usually end up dry, flavorless… and not something the family is excited to load up on. One of my favorite ways to spice up my meatballs is by adding pesto. Pesto packs a flavorful punch! Try serving with your favorite grain pasta, or save some macros by trying half pasta, half zoodles … or all zoodles! These meatballs are also great slathered in marinara on a meatball sandwich. Hope you love!


Recipe & photos by: Heather Dahlenburg

Course Main Course
Cuisine American
Cook Time 30 minutes
Servings 4 people
Calories 220 kcal

Ingredients

  • 16 ounces (1lb) extra lean ground turkey
  • 1/4 cup (22g) quick cooking oats
  • 6 ounces zucchini, grated
  • 60 grams basil pesto (I used vegan kale cashew & basil from Trader Joe’s)
  • 2 cloves garlic, minced
  • 28 grams freshly shaved parmesan cheese

Instructions

  1. Preheat oven to 375 degrees.

  2. Prepare all vegetables.

  3. Thoroughly mix together all of the ingredients above.

  4. In a zeroed out bowl, measure the total weight of the mixture.

  5. Divide the mixture into 4 even portions.

  6. Form meatballs, about 6 medium sized per serving.

  7. Place on a lightly sprayed baking sheet and bake for 20-25 minutes.

  8. Enjoy!

Nutrition Facts
Pesto Zucchini Meatballs
Amount Per Serving (6 meatballs)
Calories 220 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 6.4g 2%
Dietary Fiber 1.2g 5%
Sugars 0.1g
Protein 32.5g 65%
* Percent Daily Values are based on a 2000 calorie diet.
2018-04-03T15:55:26+00:00 April 3rd, 2018|Entrees, Member Recipe|0 Comments

Leave A Comment