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Turkey Zucchini Meatballs with Goat cheese Tomato Sauce

Turkey Zucchini Meatballs in a Goat Cheese & Tomato Sauce


For the meatballs

  • 1 lb ground turkey
  • 1/2 zucchini diced fine
  • 3 stalks green onions diced
  • Optional: Diced Sundried Tomatoes
  • 1/4 cup flour
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tbsp Italian spices equal mix of dry minced garlic basil, fennel seed red pepper flakes
  • 1 tbsp fresh rosemary chopped
  • 1/2 tsp salt
  • Mix of Asiago,Romano, Parmesan & Mozzerella cheeses shredded

For the sauce

  • 1 28 oz. can crushed tomatoes
  • 1 6 oz. can tomato paste
  • 1 tbsp Italian Spices equal mix of dry minced garlic basil, fennel seed red pepper flakes
  • 1/2 tsp salt
  • 1 small log Goat Cheese

Other Ingredients

  • Olive Oil


  • Combine all of the meatball ingredients in a bowl and mix thoroughly. Roll the meat into small "Swedish Sized Meatballs" and place a divot in the middle.
  • Stuff with Italian Cheeses and form the meatball around the cheese.
  • Create the sauce by combining all of the ingredients into a pot and heating up until simmered.
  • Preheat oven to 400 degrees.
  • Add 1-2 tbsp of olive oil to a large (large enough to fit all of your meatballs) oven safe frying pan and brown the meatballs on all sides on medium heat.
  • Once browned, place into oven for 15-20 minutes and bake.
  • Serve meatballs with sauce on top.
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