Delicious zucchini ribbons & savory turkey meatballs.
4 zucchini (peel away any bruised skin)
1 pound ground turkey
1/2 purple onion, diced
2 tablespoons Parmesan cheese, grated
3 cloves garlic, minced
1/3 cup breadcrumbs
1/4 cup parsley, chopped
2 tablespoons sage, chopped
1 teaspoon Kosher salt
1/2 to 1 teaspoon red pepper flakes
ground pepper to taste
In a large saute pan, add a drizzle of EVOO. Saute onion in EVOO until translucent. Add garlic, sage, parsley, and red pepper and sauté for a few more minutes. Remove onion mix to a large bowl and allow to cool slightly. Mix turkey, onion mixture, bread crumbs egg, salt and pepper with hands until just incorporated. Roll turkey mixture into small walnut-sized balls. Heat about 2 tablespoons of EVOO and sauté meatballs on each side for about 2-3 minutes. Finish meatballs in heated sauce of your choice - for about 10-15 minutes.
To prepare zucchini use a vegetable julienne peeler, mandolin or a Veggeti Spiral Vegetable Slicer - my new kitchen gadget. The Veggeti makes thin or thick ribbons from vegetables like carrots and squash or even potatoes. When zucchini ribbons are ready, blanch for about 3 minutes and drain. Top with sauce and turkey meatballs. Enjoy!