Turkey Meatballs And Veg

1. 1
   prep

   Prepare the turkey meatball mixture.

   1.In a large mixing bowl, combine ground turkey, breadcrumbs, beaten egg, grated parmesan, half the minced garlic, chopped parsley, a pinch of salt, and a pinch of black pepper.

   2.Mix gently with clean hands until just combined — do not overwork.

   3.Roll into 16 small meatballs, roughly 1.5 inches each.

   TIPWet your hands lightly to prevent the mixture from sticking while rolling.
2. 2
   fry · ~8 min

   Brown the meatballs in olive oil.

   1.Heat 1 tablespoon olive oil in a large skillet over medium heat.

   2.Add meatballs in a single layer and cook, turning gently, until browned on all sides (6-8 minutes).

   3.Transfer to a plate and set aside.

   TIPBrown in batches if needed — crowding the pan steams the meatballs instead of searing them.
3. 3
   saute · ~7 min

   Cook the sliced onion and bell peppers.

   1.Add the remaining 1 tablespoon olive oil to the same skillet.

   2.Add sliced onion and cook until softened and starting to color (3-4 minutes).

   3.Add sliced bell peppers and cook for another 3 minutes, stirring occasionally.
4. 4
   saute · ~2 min

   Add zucchini, garlic, and herbs.

   1.Stir in the sliced zucchini, remaining minced garlic, and dried oregano.

   2.Cook for 2 minutes until fragrant and zucchini begins to soften.
5. 5
   simmer · ~10 min

   Build the sauce with diced tomato and water.

   1.Add diced tomatoes, water, and a pinch of salt to the skillet.

   2.Stir to combine, then nestle the browned meatballs back into the pan among the vegetables.

   3.Bring to a gentle simmer, cover, and cook for 10 minutes until meatballs are cooked through.

   TIPCheck a meatball by cutting one in half — it should be completely white inside with no pink.
6. 6
   garnish

   Garnish with fresh basil and serve hot.

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