meatballs are a delicious way to add some extra veggies to your meal while keeping things simple and clean. Perfect for anyone looking to enjoy a flavorful dish that supports a gentle elimination diet.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Difficulty
Hard
Kitchen Tricks
Grate the zucchini finely and squeeze out excess water to prevent soggy meatballs.
Use a mix of ground meats for added flavor and texture.
Cook the meatballs evenly by turning them gently and avoiding overcrowding the pan.
Ingredients
0/5
What Makes This Dish So Tasty
These meatballs are a great way to sneak in extra vegetables while keeping the meal satisfying and flavorful. The zucchini adds moisture and a subtle sweetness, making each bite tender and delicious. They are perfect for anyone looking to enjoy a nutritious, balanced dish.
Step 1
Peel and cutting the sweet potatoes into chunks. Toss them into a large pot, cover with salted water, and bring it to a boil. Once boiling, lower the heat and let them simmer until they’re tender when poked with a fork — this should take about 20 minutes. Drain the water, then mash the sweet potatoes right in the pot or transfer to a big bowl. Let them cool a bit.
Step 2
While the sweet potatoes are cooling, preheat your oven to 350°F (175°C). Next, add the grated zucchini and yellow squash to the mashed sweet potatoes. Mix in the ground turkey and sprinkle with some black pepper. Give everything a good stir until it’s all combined.
Step 3
Now, shape the mixture into meatballs about an inch in size and place them in a baking dish, making sure they’re not too crowded. Pop the dish into the oven and bake for 35 to 40 minutes, or until the meatballs are cooked through and no longer pink inside. Let them cool slightly before serving.
104
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Pairings For This Dish
Serve these meatballs with a fresh green salad or over a bed of quinoa or rice for a complete meal. A simple tomato sauce or a light yogurt-based dip pairs well and adds extra zest. They also work great as a protein-packed snack or appetizer.
Storage Advice
Store leftover meatballs in an airtight container in the refrigerator for up to three days. They can also be frozen for longer storage—place them on a baking sheet to freeze individually before transferring to a freezer bag. Reheat gently in the oven or microwave to keep them moist.
Frequently Asked Questions
Can I use ground chicken or beef instead of ground turkey?
Yes, you can substitute ground chicken or beef, but cooking times may vary slightly.
How should I store leftover meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze these meatballs?
Yes, freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Do I need to peel the yellow squash before shredding?
No, peeling the yellow squash is optional; the skin is edible and adds texture.
Can I skip mashing the sweet potatoes and just mix them as chunks?
Mashing helps bind the meatballs, so it’s best to mash them for proper texture.
How do I know when the meatballs are fully cooked?
They should be firm and no longer pink inside after baking for 35-40 minutes at 350°F.
Can I add other seasonings or herbs to the mixture?
Yes, but keep it simple if following an elimination diet; try mild herbs like parsley if allowed.
Is it necessary to shred both zucchini and yellow squash?
Yes, shredding both helps distribute moisture and flavor evenly throughout the meatballs.
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