Thai Turkey Zucchini Meatballs Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
• Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
• Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
• Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
• Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

Steps:

• Preheat oven to 350 F.
• Line 2 baking sheets with foil then lightly spray with oil.
• Whisk egg, garlic, onions, zest and sauces in big bowl.
• Add meat, sprinkle with cornstarch and add coriander.
• Mix with hands, mixture will be wet.
• Shape into 1 inch balls.
• Place on prepared sheets.
• Bake 20 minutes till firm to the touch.

Steps:

• Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
• Add peanuts and next 4 ingredients, stirring well.
• Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
• Serve immediately.