Preheat oven to 350 degrees.
1 lb. ground turkey
1 zucchini (about 1 cup), grated (squeeze by hand to drain water)
1/2 cup grated parmesan cheese
1 cup breadcrumbs
1 tsp salt
1 tsp red chili pepper flakes
A note about the measurements: It’s not an exact science! Good news? The amount of breadcrumbs you’ll need depends on the size and water content of the zucchini, so you gotta go by texture. TBH I have never really measured anything—I just use whatever average-sized zucchini I can find and then tinker with how much breadcrumbs I need. The chili pepper flakes add a totally optional kick, which I love because let’s face it, turkey is kinda blah on its own.
Whisk the egg in a large bowl with a fork. Add the turkey, zucchini, parmesan, salt and chili pepper flakes and mix well. Add the breadcrumbs. This is when I get in there with my hands. Roll into balls about 1 1/2 inches round. Place the meatballs on a baking sheet lined with parchment paper. Bake for 30 minutes or until the meatballs are golden brown and read 180 degrees with a thermometer.
These meatballs are a weekly staple. I throw them into salads with feta cheese and whatever else I have. Tomatoes, scallions, and avocado are great additions. Squeeze half of a lemon and a healthy drizzle of olive oil, season with salt + pepper et voilà.