Spaghetti and Turkey Meatballs

I love making meatballs because everyone in my family loves them! I make a batch and then freeze the leftovers for spaghetti on another night or for meatball subs. I use store bought sauce (Newman’s Own Marinara for tonight’s dinner) and add a bay leaf and a splash of balsamic vinegar. I also add 2 small jars of baby food to the sauce. It is usually sweet potatoes or squash. It adds a little extra sweetness, and my family gets the additional veggies without even knowing! I serve the meatballs over a bed of whole wheat pasta. Dinner was well received tonight!

Turkey Meatballs
1 lb lean ground turkey
2 Links of Italian turkey sausage (sweet or spicy)
1/4 onion, chopped
1 Medium zucchini, peeled and shredded (this adds some moisture and nutrients!)
1 Tablespoon garlic, minced
1 egg
1/4 cup bread crumbs
1/2 cup Parmesan cheese
1/4 cup fresh Parsley, chopped or 1 Tablespoon Dried Italian seasoning
1/2 teaspoon sea slat
1/2 teaspoon pepper

Preheat oven to 350. Heat 1 tablespoon of extra virgin olive oil over medium heat in sauce pan. Add onion, zucchini, and garlic and saute 5-7 minutes or until tender. In a large mixing bowl, combine turkey and sausage. Add sauteed veggies into meat and then the remaining ingredients. Mix well and form into golf-ball sized balls. Place on foil-lined cookie sheets (easy clean up!) and bake for 15 min. This makes about 30 meatballs.

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