Baked Turkey Meatballs with Yellow Squash are juicy and healthy. This easy recipe is made with ground turkey and yellow squash instead of adding bread. They are perfect to eat as a snack with your favorite Noubess Hot & Spicy Sauce or with your preferred tomato sauce for a delicious pasta dinner.
I hid yellow squash in the turkey meatballs recipe, and my nephew did not notice. Kids have a tendency not to eat vegetables when they are at a certain age. I am referring to the teenage years. It is when many of them tend to gravitate more to unhealthy foods.
Chefs and Cooks have taken ground meat or poultry to another level by adding vegetables, barbecue, and exotic sauces. The typical garlic, salt, and pepper is old news. Nowadays, with food companies creating more seasoning, spices, and sauces, more flavoring choices are available.
Let’s not also forget about culinary and cultural trends. Now people or “foodies” are more willing to try new things. The discovery of different spices and seasoning has led many individuals to discover and experience how other cultures live and eat.
Making meatballs in the oven
Making baked meatballs is a great way to avoid oil splattering all over the stove. I take a simple turkey meatballs recipe, add small chunks of yellow squash and tons of herbs and spices flavoring and blend everything into my food processor. The most innovative way to ensure that all the ingredients will mix well. Thank goodness for food processors!
Once properly blended, it is time to roll the meat into smaller portions. This process, although tedious, requires the use of water. The mixture is sticky, and rinsing your hands periodically with water and drying them will help shape the meatballs better.
They are perfectly tender both inside and out. If you are looking for a crisp outer layer, this won’t happen. The reason is because of the vegetable. When you add vegetables, the meatballs will be very moist and flavorful. A healthy burst of flavor in your mouth
Pairing and Freezing
These delicious meatballs are perfect with tomato sauce if you are in the mood for spaghetti and meatballs. Perfect as an appetizer, snack, and even salad.
You can freeze these meatballs for later use. Once fully cooked, double or triple the batch, place on a cookie or baking sheet, and freeze until solid (about 30 – 45 minutes depending on the size). Transfer to a freezer-safe bag for up to 30 days.
To reheat, place frozen meatballs on a baking or cookie sheet and reheat in an oven at 350 degrees 25 – 30 minutes or until warmed through. You can also drop them into a simmering sauce and gently stir as needed. Remember to season your sauce again if needed.
Here’s the recipe:
- Preheat oven to 375°Spray a large rimmed baking sheet generously with cooking spray.
- Add all ingredients to a bowl of a food processor and use pulsing setting to mix to a few seconds. Increase speed and blend until just combined.
- Using a 1 1/2-tbsp cookie scoop, form meatballs and place evenly spaced on the greased baking sheet.
- Bake for 20-25 minutes, or until the centers reach 165°F (fully cooked).
- If you want to add salt, I would suggest adding ½ teaspoon kosher or sea salt. We found out that we did not miss the additional salt.
- To help ensure evenly-sized meatballs, use a cookie scoop or a tablespoon. Keep in mind if using a scoop smaller or larger than one with a one-and-a-half tablespoon capacity, you’ll want to adjust the cooking time accordingly.
- You may want to wash, rinse and dry your hands periodically while forming the meatballs to avoid your hands being too sticky. Serve with salad, or add in tomato sauce and serve with your favorite pasta noodles.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.