Another one of our go-to dinner recipes. So good and great as leftovers! We have spaghetti and meatballs at least every other week. It makes enough for dinner for the 4 of us, another dinner for the 4 of us, and then at least 2 get meatballs for lunch. That’s usually the adults since the kids don’t like to pack meatballs in their lunchbox. Haha! Enjoy!
Italian Meatballs
Meatballs:
- 1 lb ground turkey (you can also use Italian flavored ground turkey if you use regular pork sausage)
- 1 lb Italian sausage (see note on ground turkey)
- 1 cup shredded mozzarella
- 1/3 cup grated/shredded parmesan
- 1 zucchini, shredded
- 1 egg
- 2 teaspoons dried minced onion
- 2 teaspoons minced garlic (dried or fresh)
- 2 teaspoons dried basil
- 1 teaspoon salt
Sauce:
- 1 cup marinara/pasta sauce (we usually use no sugar added pizza sauce)
- 8 ounces shredded cheese (can use pizza blend or mozzarella)
Preheat oven to 400 degrees F. Spray a 9×13 dish with cooking spray.
Combine all the meatball ingredients and mix thoroughly. Make rounded balls and place them in the 9×13 pan. (I make 24 similar size meatballs, but I’ve also made them smaller and gotten more. It depends on how big you want them.)
Bake for 30 minutes. Carefully drain the cooking liquid from the 9×13 pan.
Top with marinara/pasta sauce and cheese. Bake for an additional 10-15 minutes or until the cheese is melted. (You can broil for the last few minutes if you want the cheese toasted.)
We usually serve over noodles, spaghetti squash “noodles”, or zoodles. You can also add more marinara/pasta sauce over your noodles if you like it more saucy.
All Betz Off 