Turkey and Zucchini Meatballs with Sungold Tomato Sauce

As autumn’s crisp air settles in, there’s something incredibly comforting about a meal that’s both hearty and healthy. Enter the turkey and zucchini meatball with Sungold tomato sauce—a dish that seamlessly blends seasonal flavors with a satisfying twist.

Why Turkey and Zucchini?

Turkey is a fantastic choice for a lean protein, offering a mild flavor that pairs well with a variety of ingredients. You can absolutely use any other ground meat as well! 

Zucchini adds not only moisture but also a subtle sweetness and texture to the meatballs. It’s an excellent way to sneak in extra vegetables, and its high water content helps keep the meatballs tender and juicy. And let’s be honest, I’m still trying to use up zucchini from the garden. 

The Magic of Sungold Tomatoes

Sungold tomatoes are one of my absolute favorite tomato to grow. They are a variety of cherry tomato known for their bright, golden hue and exceptional sweetness. Their flavor is a delightful balance of tangy and sweet, which adds a unique twist to a traditional tomato sauce. 

Crafting the Perfect Meatballs

Ingredients:

• 1 lb ground turkey
• 1 medium zucchini (about 1 cup grated)
• ¼ cup panko breadcrumbs 
• ½ cup crumbled feta 
• 1 large egg
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Prepare the zucchini: Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel. This step prevents the meatballs from becoming too soggy.
2. Mix the ingredients: In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, feta cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until just combined—don’t overwork the mixture to keep the meatballs tender.
3. Form the meatballs: Roll the mixture into 1 1/2-inch meatballs and place them on a parchment lined baking sheet.
4. Bake: Cook the meatballs in the preheated oven for about 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden brown.

Sungold Tomato Sauce

Ingredients:

• 2 cups Sungold tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano (or 1 tablespoon dried)
• 1 tbsp chopped calabrian chili 
• Salt and pepper to taste

Instructions:

1. Sauté the garlic: Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the calabrian chili 
2. Cook the tomatoes: Add the halved Sungold tomatoes to the saucepan. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, about 10-15 minutes.
3. Season the sauce: Stir in the chopped basil, oregano, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld.
4. Blend (optional): For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency. You can also leave it chunky if you prefer more texture.

Putting It All Together

Serve your turkey and zucchini meatballs over a bed of orzo, couscous, or another grain of your choice. Spoon the Sungold tomato sauce generously over the meatballs and garnish with additional fresh parsley and feta cheese. 

This dish is not only a feast for the taste buds but also a feast for the eyes, thanks to the vibrant colors of the Sungold tomatoes and the golden-brown meatballs. It’s a meal that brings warmth and satisfaction, making it perfect for cozy fall dinners with family and friends.

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