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Lunch recipe · from the recipe book

Skillet Turkey Meatballs with Zucchini Marinara

Tender Italian-spiced turkey meatballs browned in a skillet and simmered in a chunky zucchini-mushroom marinara sauce over whole-wheat spaghetti.

Skillet Turkey Meatballs with Zucchini Marinara

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 2 tbsp (30 ml)30 gMilk, 2%
  • ¼ cup grated25 gGrated Parmesan
  • 4 cloves12 gGarlicminced, divided
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oildivided
  • 1 medium200 gZucchinidiced small
  • 2¼ cups sliced150 gWhite mushroomssliced
  • 2 cups530 gMarinara sauce
  • 10½ oz300 gWhole-wheat pasta, dry
  • ½ cup leaves10 gFresh basiltorn
  • 12⅔ cups3,000 gWater

Steps

  1. Bring the water to a boil in a large pot for the pasta.
  2. In a bowl, stir the breadcrumbs with the milk and let soak 5 minutes.
  3. Add the ground turkey, egg, parmesan, half the garlic, the oregano, red pepper flakes, half the salt and the black pepper; mix gently and roll into 20 meatballs.
  4. Heat half the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides, about 8 minutes; move them to a plate.
  5. Add the remaining half of the olive oil to the skillet with the zucchini and mushrooms and cook 5 minutes until softened; stir in the remaining half of the garlic for 30 seconds.
  6. Pour the marinara sauce into the skillet and stir with the vegetables, then return the meatballs, cover and simmer 12 to 15 minutes until the meatballs reach 165°F (74°C) inside.
  7. Meanwhile, add the remaining half of the salt and the whole-wheat pasta to the boiling water and cook until al dente; drain.
  8. Serve the meatballs and marinara sauce over the pasta, topped with the basil.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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