dinner · american
Baked Turkey Mozzarella Meatballs with Spaghetti & Marinara
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Instructions
1
Preheat the oven to 425 F, line a baking sheet with parchment paper, and bring a pot of salted water to boil.
2
Finely grate whole zucchini on a box grater, pressing out excess moisture with paper towels on a cutting board.
3
In a large mixing bowl, combine ground turkey, grated zucchini, panko breadcrumbs, beaten egg, Italian seasoning, garlic powder, remaining salt, and pepper.
4
Mix gently with clean hands until ingredients are evenly combined, taking care not to compress the ground meat tightly.
5
Divide mixture into 6 large portions, stuffing a portion of mozzarella into the center of each, rolling into tight meatballs.
6
Arrange meatballs on the prepared baking sheet, drizzle with olive oil, and bake at 425 F for 13 minutes until cooked through.
7
While meatballs bake, drop spaghetti pasta into the boiling salted water, cooking uncovered for 8 minutes until perfectly al dente.
8
Warm rich marinara sauce in a small saucepan over medium-low heat for 3 minutes until heated through and gently bubbling.
9
Drain cooked spaghetti in a colander, transferring back to the warm pot and tossing with simmering marinara sauce.
10
Twirl saucy spaghetti into deep bowls, nestling the giant mozzarella-stuffed baked meatballs on top to serve immediately.
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