Baked turkey and zucchini meatballs with tomato salad and bread

Ingredients

For 1 serving

• Ground turkey130 g
• Zucchini100 g
• Breadcrumbs15 g
• Grana Padano10 g
• Parsleyto taste
• Tomatoes200 g
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Wash and trim the courgette and grate it on the coarse side of a box grater; put it in a clean tea towel and squeeze hard until no more water drips out, otherwise the meatballs will fall apart.
3. In a bowl mix the minced turkey with the courgette, breadcrumbs, grated Grana Padano, chopped parsley, salt and black pepper until the mixture holds together.
4. With slightly wet hands shape 6 meatballs the size of a large walnut and space them out on the tray.
5. Bake for 20 minutes, turning them halfway, until golden on the outside and firm to the touch.
6. Meanwhile wash and slice the tomatoes and dress them with the oil and a pinch of salt.
7. Serve the hot meatballs with the tomato salad and the bread.