I was trying to decide what to make for my cousins who were coming over the other night.  The three of them are 8, 4 and 2 years old, and I was trying to think of something easy that would go well with the leftover Tomato, Basil, Mozzarella Pasta Salad and Roasted Green Bean, Mushroom and Barley Salad.  So I settled on Turkey Meatballs.  These were delicious!  The addition of zucchini keeps these really moist and with the garlic and seasonings they’re definitely not a bland boring meatball.  Two out of three youngsters loved them.  I put out BBQ sauce and ketchup, but I didn’t think these needed any sauce.

Turkey Meatballs

Makes about 25 (I forgot to count!)

Adapted from Iowa Girls Eat

• 1 zucchini, grated
• 1 large shallot, finely diced
• 4 garlic cloves, minced
• 1 pkg ground turkey breast (I used 1.3lbs)
• 1 egg
• 1 Tbsp Worcestershire sauce
• 1/2 tsp Italian seasoning
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup panko bread crumbs

Preheat the oven to 400°F.  Line a baking sheet with foil and place a wire rack on top, grease well with cooking spray.  Grate the zucchini, dice the shallot and mince the garlic.  Combine all ingredients in a large bowl and mix well with your hands.  Roll the mixture into balls, about 1 Tbsp each.  Line the meatballs on the wire rack and bake for 12-14 minutes, cut one in half to make sure all the pink is gone before serving.