Zucchini season is in full swing and they are popping up everywhere! I have been trying to find ways to use up my Zucchini! Just in time for Football Season starting up, I have a delicious, crowd pleasing appetizers that is perfect to share! I call it Harvest Time Meatballs! 

 

Making Harvest Time Meatballs

  The great thing about this recipe is that you can double or even triple it to accommodate your guests! It is perfect because the meatballs are sweet and the vegetables and their sauce are savory. Also, this recipe is on the healthier side! It doesn’t call for a bottle of jam or added sugars like some, delicious meatballs do! This recipe is lighter and healthier and even more delicious! 

Other Zucchini Recipes

This is another perfect entertaining a crowd recipe! Make it for college football kick off this weekend and watch your friends and family enjoy!

How To Make The Meatballs

Harvest Time Meatballs 

Service for 6  

Meatballs

1 pound ground turkey

1 egg 

1/2 cup white onion, chopped finely 

1/2 cup shredded zucchini 

1/3 cup Panko bread crumbs  or Kodiak Cakes Mix

3/4 teaspoon salt 

1/8 teaspoon pepper

1 teaspoon Worcestershire sauce 

1 tablespoon olive oil   

Preheat oven to 400. Mix all ingredients together. Shape mixture by tablespoon into 1 1/2 inch balls. Heat olive oil in skillet on medium heat until browned, about 20 minutes. After meatballs have been browned, transfer to a glass baking dish and bake uncovered until cooked thoroughly, 15-20 minutes.  

Harvest Time Sauce 

2 tablespoons butter or olive oil 

1 clove garlic 

1/2 teaspoon salt 

1 teaspoon Thyme leaves, fresh

1/2 pound mushrooms   

2 medium zucchini, sliced 

2 medium squash, sliced 

1/3 cup parmesan cheese (optional)

In a skillet over medium heat melt the butter. Add in garlic and thyme leaves. Add mushrooms, zucchini and squash and mix. Cover and let simmer until vegetables are soft.

Add cooked meatballs to the skillet, top with parmesan cheese, and serve.

Like this recipe and want to save it for later? Pin it to Pinterest HERE!

Yield: 6

Harvest Time Meatballs

Print

Zucchini season is in full swing and they are popping up everywhere! These Harvest Time Meatballs are perfect for fall! 

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• Meatballs
• 1 pound ground turkey
• 1 egg
• 1 white onion, chopped finely
• 1/2 cup shredded zucchini
• 1/3 cup Panko bread crumbs or Kodiak Cakes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil
• Harvest Time Sauce
• 2 tablespoons butter or olive oil
• 1 clove garlic
• 1/2 teaspoon salt
• 1 teaspoon Thyme leaves, fresh
• 1/2 pound mushrooms
• 2 medium zucchini, sliced
• 2 medium squash, sliced
• 1/3 cup parmesan cheese (optional)

Instructions

For the Meatballs:

1. Preheat oven to 400.
2. Mix all ingredients together.
3. Shape mixture by tablespoon into 1 1/2 inch balls.
4. Heat olive oil in skillet on medium heat until browned, about 10 minutes.
5. After meatballs have been browned, transfer to a glass baking dish and bake uncovered until cooked thoroughly, 15-20 minutes.

For the Harvest Time Sauce:

1. In a skillet over medium heat melt the butter.
2. Add in garlic and thyme leaves. Add mushrooms, zucchini and squash and mix.
3. Cover and let simmer until vegetables are soft.
4. Add cooked meatballs to the skillet, top with parmesan cheese, and serve.