dinner recipe · #02960
Dill Zucchini Ground Turkey Meatballs
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep20 min
Cook20 min
Inactive0 min
Total40 min
Ingredients
- 1½ lbGround Turkey
- 1 cupBreadcrumbs
- 2 eggsChicken Egg
- ½ cupWhole Milk
- 6 ozZucchini
- 1 tspDill
- 1 tbspOlive Oil
- 1 tspTable Salt
Instructions
- Heat the oven to 400°F (204°C). Keep the Chicken Egg refrigerated until ready to cook. Wash the Zucchini under running water, keep leafy greens separate from raw meat and poultry, and chop it finely.
- Combine the Ground Turkey, Breadcrumbs, Chicken Egg, Whole Milk, Zucchini, Dill, and Table Salt without overmixing.
- Keep the raw Ground Turkey and raw juices away from ready-to-eat foods, utensils, and surfaces. Shape the mixture into meatballs and coat them with the Olive Oil on a baking sheet.
- Bake until the centers of the Ground Turkey meatballs reach at least 165°F (73.9°C); this also exceeds the 160°F (71.1°C) minimum for the Chicken Egg in the mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 28.2 g
- Carbohydrates
- 14.9 g
- Fat
- 14.3 g
- Fiber
- 1.1 g
- Sodium
- 618.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.