Best 2 Turkey Zucchini Enchilada Meatballs Recipes

Indulge in a culinary delight with our enticing Turkey Zucchini Enchilada Meatballs, an innovative fusion of Mexican and Mediterranean flavors. Crafted with ground turkey, zucchini, and a blend of aromatic spices, these bite-sized meatballs are a symphony of textures and tastes. Bathed in a zesty enchilada sauce, they offer a delightful balance of heat and savoriness. Accompanying this main course are two tantalizing side dishes: a refreshing Greek cucumber salad, a crisp blend of cucumbers, red onions, and feta cheese dressed in a tangy vinaigrette, and a creamy avocado salsa, a luscious combination of avocados, tomatoes, and cilantro, adding a burst of freshness to every bite.

Here are our top 2 tried and tested recipes!

TURKEY ZUCCHINI MEATBALLS

Turkey Zucchini Meatballs image

Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!

Provided by Kim

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 1h

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 cup shredded zucchini
¾ cup grated onion
3 cloves garlic, minced
2 slices multigrain bread, cut into 1-inch cubes
¼ cup milk
1 pound 93% lean ground turkey
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 large eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
⅓ cup all-purpose flour
1 tablespoon olive oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g

TURKEY AND ZUCCHINI ENCHILADAS

Turkey and Zucchini Enchiladas image

Our Turkey and Zucchini Enchiladas can be ready in under an hour. They're a great make-ahead meal for busy families.

Provided by Angie McGowan

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 lb ground turkey
2 cups shredded zucchini
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 teaspoons ground cumin
1 teaspoon dried oregano leaves
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/4 cup coarsely chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1 can (19 oz) Old El Paso™ mild enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky mild salsa
1 cup shredded lettuce
1/2 cup chopped tomato
1/2 cup sour cream

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium heat. Add turkey, zucchini, onion and garlic. Cook about 7 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Stir in cumin and oregano. Add cream cheese; cook and stir until cheese is melted. Add 1 cup of the Cheddar cheese; stir until well combined.
Spoon turkey mixture evenly down center of each tortilla; roll up. Place, seam side down, in baking dish. In medium bowl, mix sauce ingredients. Pour over enchiladas. Sprinkle with remaining 1 cup Cheddar cheese.
Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Garnish enchiladas with lettuce, tomato and sour cream.

Nutrition Facts : ServingSize 1 Serving

Tips:

For a vegetarian version, substitute vegetable broth for the chicken broth and omit the turkey.
To make the meatballs ahead of time, cook them according to the recipe and then let them cool completely. Store the meatballs in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.
To reheat the meatballs, place them in a baking dish with a little bit of water or broth and bake at a low temperature until heated through.
Serve the meatballs with your favorite enchilada sauce, salsa, sour cream, and guacamole.

Conclusion:

These turkey zucchini enchilada meatballs are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover turkey. The meatballs are moist and flavorful, and the zucchini adds a nice touch of sweetness. The enchilada sauce and cheese give the meatballs a rich and creamy flavor. Serve these meatballs with your favorite sides, such as rice, beans, or salad. You won't be disappointed!