Serves 4 (serving size: 6 bread slices, 6 meatballs, and about 1/2 cup sauce)
Ann Taylor Pittman
We're using the term "fondue" loosely; the idea is that everyone scoops into a skillet of cheesy meatballs with hearty bread slices. The meatballs are more tender than traditional versions because they don't include breadcrumbs; we like the softer texture for this type of dish, where you want them to give way easily on the bread.
3/4 cup shredded zucchini (about 1 small zucchini)
12 ounces ground turkey
1/3 cup shredded yellow onion (from 1 small onion)
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil
8 ounces sliced cremini mushrooms
2 garlic cloves, minced
1 1/2 cups lower-sodium marinara sauce (such as Rao's or Dell'Amore)
4 ounces whole-wheat baguette, cut into 24 thin slices and toasted
Calcium 26% DV
Potassium 15% DV
Added sugars g
How to Make It
Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.
Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.
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