Turkey Meatball Margherita-Style Fondue Recipe
Double or triple the meatball recipe and freeze! Adapted from Cooking Light Magazine.
Ingredients
- 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
Instructions
- 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.