Turkey Zucchini Meatballs

I like to freeze these uncooked, because they cook up pretty quickly.  It's a great way to use zucchini too.  I double this and use my large pampered chef cookie scoop, getting about 34 to 35 meatballs.

Turkey Zucchini Meatballs
1 lb. ground turkey, organic
1 cup shredded zucchini*
1 tsp. homemade Italian seasoning
1/2 tsp. homemade garlic powder
1/2 tsp. homemade onion powder
1/4 tsp. organic (or homemade) crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper

*if using thawed, frozen shredded zucchini, squeeze out liquid before adding.

Shape into balls and freeze or cook.  To freeze, I put them on a try and freeze, then remove and freeze in an airtight freezer container or freezer bag.

To Bake (thawed):
Preheat oven to 400°F.  Line a baking sheet with parchment paper or use a pampered chef stoneware bar pan.  Bake 16-18 minutes, or until done.

To Bake Frozen:
Bake 20-25 minutes or until done.

I like to bake the meatballs about an hour to an hour and a half, prior to dinner.  Place them in a crock pot on low and top with a sauce.

Sauces we love:
Homemade marinara sauce
Hot pepper mustard sauce
Home canned BBQ sauce
Mixing home canned ketchup with home canned grape jelly

We've also considered using our habanero/apricot jelly in place of grape, as well as our hot pepper jelly.  It all depends on what you like.  It make a super easy meal.

These sauces are terrific with beef/pork meatballs as well.