Zucchini Carrot Meatballs

Meanwhile place the pasta sauce in a large saucepan over medium heat. Add all the ingredients to a food processor and process until combined but do not over process.

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Add in beef egg vegetables and seasonings and mix clean hands are a great tool here until combined.

Zucchini carrot meatballs. Place ground turkey in a large mixing bowl. Add ground dill and mustard seed. Mix until evenly blended.

Form the turkey mixture into 16 meatballs roll in bread crumbs and place onto the prepared baking sheet. Form the zucchini mixture into 16 balls about 1 oz each rolling tightly and transfer to the prepared baking sheet. Add the turkey and Parmesan cheese.

Instructions To make the sauce heat the olive oil over medium-heat and saute the onion and garlic until translucent. Form into balls around golf ball size and place in a greased pan. Ingredients 1 lb ground turkey 1 each of a medium carrot and zucchini grated 2 cloves garlic minced 1 cup breadcrumbs 12 cup grated parmesan 2 eggs 1.

Add zucchini and carrots. Combine breadcrumbs and milk in a large bowl and let soak for a couple minutes. Stir in minced ginger minced.

Beat the egg in a mixing bowl then stir in the carrot zucchini onion salt basil and oregano. Place the ground turkey carrot egg oats Parmesan cheese basil garlic powder salt and pepper in a large bowl and mix until just combined. Some chunkier pieces is totally fine.

In a large pan heat up garlic zucchini carrots and onion. Add the meatballs to the sauce and simmer for 5 minutes. Bake for 30 minutes.

Shape the meat mixture into twenty-four 1½-inch balls. Preheat your oven to 400 degrees F and line a baking tray with parchment paper. Sweat the vegetables to remove moisture.

Heat oil in a medium frying pan over medium-high heat. Add egg cheese parsley oregano carrot zucchini and salt to. Place on the prepared baking sheet and cook until lightly browned 10 minutes.

Continue stirring and cook the vegetables for about 5 minutes. To make meatballs combine panko breadcrumbs and milk in a large bowl and then let sit for 5 minutes. Saute stirring occasionally for 2-3 minutes or until the veggies are tender.

Add the cooked vegetables. Spray the top and bake until firm and browned about 20 to 25 minutes. Divide the mixture into 12 balls.

Heat the sauce in a large deep skillet to warm the sauce about 4 to 5 minutes.

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