Description
These Cottage Cheese Turkey Meatballs are juicy, high protein, and low carb, with hidden zucchini and cottage cheese blended right into the mix. Baked in marinara sauce and topped with melty mozzarella, they're an easy, family-friendly dinner perfect for busy weeknights.
Ingredients
Scale
3/4 cup zucchini, chopped
½ cup cottage cheese
2 cloves garlic
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon pepper
1/8 teaspoon red pepper flakes
1 pound ground turkey
1 ½- 2 cups panko bread crumbs *see note
¼ cup parmesan cheese, freshly shredded
28 oz jar marinara sauce
½ cup mozzarella cheese, freshly shredded
Fresh parsley, for garnish, optional
Instructions
- Preheat your oven to 400 F.
- In a blender, add the zucchini, cottage cheese, garlic, salt, onion powder, oregano, pepper, red pepper flakes. Blend until smooth, stirring down the sides if needed.
- In a large bowl add the ground turkey, panko bread crumbs, parmesan cheese, and the blended sauce. Squish mixture together until just combined. Form the meatballs into about 2 tablespoon-sized balls and set on a plate.
- In a cast iron or oven proof skillet place the meatballs. It’s okay if they are close together.
- Bake for 20-25 minutes. Once they are cooked through and reach an internal temperature of 165 f, remove from the oven and loosen the meatballs with a spatula.
- Pour the sauce gently over the meatballs and gently stir. Top with the mozzarella cheese and place back in the oven.
- Bake for about 5-10 minutes until the cheese is melted.
- Remove from the oven and serve warm with pasta or zucchini noodles, if desired.