Turkey Meatballs with Zucchini and Cannellini Beans

This is an easy meal that comes together quickly.  To save time, you can make the meatballs ahead of time and keep them in the refrigerator.

You can serve this over rice, grits, or mashed potatoes.  Since my husband doesn’t eat corn or corn products, I decided served this over Delta Blues Rice Grits.


1 lb package of ground turkey or ground turkey breast
1 egg, beaten
1/2 cup bread crumbs or crushed crisp rice cereal (if you are GF)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 teaspoon Italian seasoning (or do 1/2 tsp each of oregano and basil)
2 tablespoons olive oil
1 cup diced zucchini
1/4 cup diced sweet yellow onion
1/2 can of diced tomatoes with the juices (14.5 oz can; you can use a full can if you want it extra tomato-y!)
1 cup of chicken broth
1 teaspoon of Italian seasoning (in addition to what is used above for the meatballs)
1 can of cannellini beans, drained and rinsed

Cooked rice, grits or mashed potatoes

Make the meatballs:
In a large bowl combine the turkey, egg, bread crumbs, salt, pepper, garlic powder, onion powder, and Italian seasoning.  Mix together, then form into 1″ balls.  Brown in olive oil over medium high heat, turning so they cook on all sides.  Once they are no longer pink, transfer to a plate.

Make the veggies:
Add the zucchini and onion to the pan (adding more oil if needed).  Season lightly with salt and pepper, and saute for 3-4 minutes, tossing so they cook all over and don’t stick to the pan.  Add the tomatoes in their juices and the chicken broth and bring to a low boil over medium heat.  Add the remaining Italian seasoning and the cannellini beans, stir, then return the meatballs to the veggie and broth mixture and allow to simmer over medium low-low heat for another 5-10 minutes.

Serve over your choice of rice, grits, or mashed potatoes.


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