Roasted turkey vegetable meatballs

Makes: about 30 meatballs Serves: 8to10 2 tablespoons olive oil 1 medium onion, finely chopped

2 garlic cloves, minced 2 medium carrots, peeled and finely shredded 1 medium zucchini, finely shredded

2 pounds lean ground turkey

cup fine dried breadcrumbs or panko crumbs

2 large eggs

1 large egg white

cup finely chopped parsley, plus 2 tablespoons for garnish

cup freshly grated Parmesan

2 tablespoons Dijon mustard 1 teaspoon finely chopped fresh rosemary or teaspoon dried teaspoon finely chopped fresh thyme or teaspoon dried

1 teaspoon salt

teaspoon pepper

3 cups favorite good-quality marinara sauce

1. In a medium skillet over medium heat, heat the oil. Add the onions, and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini, blending with the onion mixture, and cook for about 2 minutes.

2. Transfer the cooked vegetable to a large mixing bowl. Let cool. Add the remaining ingredients except the sauce and parsley garnish. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together.

3. Preheat the oven to 375 F. With your hands, gently roll the mixture into meatballs about 1 inches in diameter. Place them on a large baking sheet that has been lined with aluminum foil. Bake the meatballs for 35 minutes. Meanwhile, heat the tomato sauce.

4. To serve, arrange the meatballs in serving bowls and spoon the hot sauce over them. Serve immediately.

Advance preparation: These meatballs can be prepared one day ahead through Step 3 and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.