One of the best part of my day is coming home to a delicious meal made by my husband. He loves to cook and has taught me so much throughout the years, it makes these meals even more amazing because I know there was so much love put into them. After work I had to head off to Redmond to observe my third yoga class as a part of my certification program. I was starving, tired and wishing I could participate in class. It was a long day at work and the thought of sitting for an hour did not sound too exciting for a Monday night. As usual, I walk into the studio and immediately feel a sense of peace and comfort. It has been like that since the first day I’ve been going to Discover Yoga, I feel like I’m at home. It was such a privilege to view the Instructor because she has such an amazing way of teaching. The class was based on Stress Relief, so this was right up my ally. I of course wrote pages of notes so I wouldn’t forget anything and then when the class was coming to an end, I sat and closed my eyes and listened to her reading about the breath. It was a perfect way to end my night.

We love to incorporate different vegetables into our meatballs, but feel free to leave the zucchini out if you are not a fan. It definitely is a great replacement for eggs as it still helps bind the meat together and keeps them moist. Of course would love to hear your thoughts, so please leave a comment below and a picture if you made this recipe!!

Turkey zucchini meatballs with a Puttanesca sauce
Recipe type: Entree
 
Delicious, healthy and comforting dish for any night of the week!
Ingredients
  • Meatballs:
  • 1 lbs of ground turkey
  • 1 large zucchini
  • 1 shallot
  • ¼ cup parmesan cheese
  • 1 sprig fresh basil chopped
  • 1 TB pesto
  • salt and pepper
  • Sauce:
  • large can of peeled tomatoes
  • ½ onion thinly sliced
  • 3 cloves garlic thinly sliced
  • ½ cup white wine
  • 1 TB capers
  • Black olives small can sliced
  • olive oil
  • fresh basil 2 sprigs thinly sliced (chiffonade)
  • parmesan cheese to finish
  • 3 cups favorite noodles - we used TJ's Brown Rice Ziti cooked as package directs
Instructions
  1. Grate the zucchini into a strainer to let the water drain out (cheese cloth works if you're fancy pants)
  2. Shred or mince the shallot in with dried zucchini
  3. combine zucchini, shallot , and turkey in a bowl with rest of ingredients for meatballs
  4. roll out 10-12 balls onto a baking sheet with a drain screen. bake at 350 for 20 minutes turning halfway through.
  5. I used a mandolin for the garlic and onion. heat up 1 TB of EVOO, start with the onion salt and cook on med/high till soft and then finish with the garlic till aromatic. deglaze pan with wine and bring to a boil, reduce by half. add tomatoes and crush them up, salt again, bring to boil till sauce becomes a little thicker. This is when i start the pasta. add the basil, capers and olives right at the end to the sauce. season once more with salt and pepper (i like to also add some parm cheese in at the end). combine with the cooked pasta. top with meatballs and beautify with parm and red pepper flakes.