Turkey Meatball Margherita-Style Fondue Recipe
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Turkey Meatball Margherita-Style Fondue Recipe

Double or triple the meatball recipe and freeze! Adapted from Cooking Light Magazine.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24 meatballs


  • Cooking spray
  • 3/4 cup shredded zucchini about 1 small zucchini
  • 1 pound ground turkey
  • 1/2 cup white sweet onion from 1 small onion
  • 1/2 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. basil
  • 1 large egg
  • 1 tablespoon olive oil
  • 8 oz. sliced cremini mushrooms
  • 2 garlic cloves minced
  • 1 1/2 cups DeLallo Italian Pizza Sauce Margherita Style
  • 1/4 cup water
  • 1 cup Mozzarella cheese shredded
  • 1 cup Sharp white cheddar cheese shredded
  • 1 baguette cut into 12-24 slices, toasted
  • Fresh basil for garnishing


  • Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
  • Place zucchini between a double layer of paper towels; squeeze/press to extract excess moisture. Mix together zucchini, turkey, onion, oregano, salt, pepper, basil, and egg in a bowl. Form 24 meatballs with turkey mixture; arrange on prepared baking sheet.
  • Bake at 400°F until fully cooked, about 12 minutes.
  • Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; cook mushrooms and garlic about 5 minutes. Stir in pizza sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Lay meatballs in the skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Add mozzarella cheese; gently stir.
  • Sprinkle with Sharp white cheddar cheese. Broil meatball mixture until cheese is melted and bubbly, about 2 minutes. Garnish with fresh basil; serve with toasted baguette.