Albóndigas de pavo y calabacín

Ingredientes

• 1 large onion (or 2 medium)
• 6 cloves garlic (don't worry, only half goes to the meatballs)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lb (450g) ground turkey
• 1/3 cup breadcrumbs (40g)
• 1/3 cup milk
• 1 large egg
• 1 small zucchini
• 1/2 cup shredded parmesan (45g)
• 1 1/2 teaspoons dried basil
• 2 teaspoons fine sea salt (or to your taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons frying oil
• 2 (14 oz/400ml) cans crushed tomatoes (or 1 jar tomato passata)
• 1 teaspoon balsamic vinegar
• 12 ounces spaghetti (340g)

Preparación

1. 1

   Cut the onion into cubes and press the garlic through a garlic press.

2. 2

   Heat the olive oil and butter in a medium/large frying pan over medium-low heat.

3. 3

   When hot, add the onion, cook for about 5 minutes with a pinch of salt or until softened and translucent. Add the garlic and cook for 30 seconds. Transfer to a plate.

4. 4

   Make the meatball mixture: Soak the breadcrumbs in milk for 5 minutes. Grate the zucchini on the large holes of a box grater, squeeze out the excess moisture and measure out 1 cup (or 140g) of shredded zucchini (reserve the remaining zucchini for the sauce).

5. 5

   Add 1/2 of the sauteed onions with garlic into a large bowl (reserve the rest for the sauce). Add ground turkey, breadcrumb-milk mixture, egg, 1 cup of shredded zucchini, grated parmesan, dried basil, season the mixture with salt and pepper. Knead the mixture for 2-3 minutes or until well-combined - you should start to see that it becomes more elastic. The mixture will be rather loose and sticky but after kneading, the meatballs should hold their shape.

6. 6

   Shape the meatballs: shape 1 1/2 inch (4 cm) meatballs from the mixture. You should get about 24 meatballs. Place them on a plate.

7. 7

   Heat frying oil in a medium/large frying pan over medium-high heat. Add the meatballs to the pan making sure they're not overcrowded (I pan-fried them in two batches). Cook them until browned on all sides and almost cooked-through in the middle. Transfer them on a plate.

8. 8

   Add the remaining onions and garlic to the pan along with crushed tomatoes, remaining shredded zucchini and balsamic vinegar.

9. 9

   Cook the tomato sauce for about 10 minutes, until thickened. Season with salt and pepper. I also like to mix it with a hand blender but this is optional.

10. 10

    Add the meatballs to the sauce and simmer them for 1-2 minutes or until cooked through.

11. 11

    Serve the meatballs with the sauce and cooked pasta. Sprinkle with more parmesan and chopped basil/parsley.

12. 12

    Enjoy!