Zucchini Turkey Meatballs

Ingredients:

• 1 lb of ground turkey

• 2 medium zucchinis; shredded (about 1 1/2 cups) and the liquid squeezed out

• 2 tsp of paprika

• 1 tsp of Kinder’s The Blend Seasoning

• 1 egg

• 1 cup of crumbled feta

Preheat your oven to 375F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine all your ingredients. I like to use my hands for this, but a spatula works just fine too. Mix until everything is well combined and evenly distributed.

Place the meat mixture in the refrigerator for about 15 minutes (or longer) to help it firm up - this makes shaping easier later on.

Roll the mixture into golf ball-sized portions and arrange them evenly on the prepared baking sheet.

Bake for about 15-20 minutes, or until the internal temperature of the meatballs reaches 165F.

For a bit of extra texture, I like to sear the baked meatballs in a lightly oiled pan for a couple of minutes to crisp them up - but they are perfectly delicious straight from the oven.

Pair them with anything - in pasta, with your favorite side, or enjoy on their own!