Step 1:Prepare the Vegetables

• Grate the zucchini and carrot using a box grater or food processor.
• Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will prevent the meatballs from being too wet.
• Finely chop the onion and mince the garlic.

Step 2:Make the Meatball Mixture

• In a large mixing bowl, combine the ground turkey, grated zucchini, grated carrot, chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using).
• Mix everything together with your hands or a spoon until well combined. Be careful not to overmix, as this can make the meatballs tough.

Step 3:Form the Meatballs

• Preheat your oven to 400°F (200°C) if you plan to bake the meatballs.
• Use your hands or a cookie scoop to form the mixture into meatballs, about 1 1/2 inches in diameter. You should get about 20-24 meatballs.

Step 4:Cook the Meatballs

• Line a baking sheet with parchment paper or lightly grease it with cooking spray.
• Place the meatballs on the prepared baking sheet, making sure they are evenly spaced.
• Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (74°C).

Step 5:Serve

• Serve the turkey and vegetable meatballs with your favorite sauce, over pasta, or with a side of vegetables or salad.
• You can also serve them as an appetizer with a dipping sauce like marinara or tzatziki.