Turkey Meatballs with Zucchini #278

The Diabetic Diet Show 

Turkey Meatballs with Zucchini show #278​   INGREDIENTS Turkey Piccata Meatballs with Zucchini, Tomatoes & Orzo 10 oz Ground Turkey 4 oz Orzo Pasta 4 oz Grape Tomatoes 2 cloves Garlic 1 Zucchini ¼ cup Panko Breadcrumbs 1 Tbsp Capers 2 Tbsps Butter 2 Tbsps Crème Fraîche 2 Tbsps Chicken Demi-Glace 1 Meyer Lemon INSTRUCTIONS COOK ALONG Prepare the ingredients 1. Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. Form & cook the meatballs 2. Form & cook the meatballs Place the turkey and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Cover with the foil to keep warm. *An instant-read thermometer should register 165°F. Cook the pasta 3. Cook the pasta Meanwhile, add the pasta to the pot of boiling water and cook for 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cook the zucchini 4. Cook the zucchini Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Finish & serve your dish 5. Finish & serve your dish To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished meatballs and sauce over the finished pasta. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!  ​ baby food,recipe for kids,cooking for kids,family meal,cooking for toddlers,kid friendly recipe,recipes,mommy,cook,cooking,picky eaters,how to cook,how to prepare,video recipe,video recipes,meatballs,healthy meatballs,zucchini meatballs,turkey meatballs,turkey,zucchini,feta,feta cheese,zucchini,food,recipe,healthy,healthy recipe,clean,clean recipe,turkey,ground turkey,meatball,meatballs,italian,italian dish,The Diabetic Diet Show