Turkey Meatballs and Fried Zucchini Coins Marinara



 1 lb lean ground turkey breast
4 zucchinis, sliced into ½ inch rounds
3 eggs (1 for turkey mixture, 2 for zucchini breading)
1 cup Italian breadcrumbs
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
6 garlic cloves, minced (2 for sauce)
1 can crushed tomatoes
Olive oil


 In a large bowl, combine turkey, 1 egg, 4 cloves of garlic, Italian breadcrumbs, parm cheese, salt and pepper.  Form into meatballs, about the size of a golf ball (will make about 10 meatballs).  You can either cook them in the oven (preheated @ 375 for 30 min) or on the stove top in a little olive oil for about 20 min until no longer pink.  Set aside covered with foil.

 In a medium sauce pan, heat some olive oil and the other 2 minced garlic cloves over medium low.  Then add the can of crushed tomatoes, salt/pepper, cover, and simmer over medium low for about 20 min. 

 Heat more olive oil in a large skillet (you can use the same one as the meatballs just add a bit more oil).  Add Panko crumbs to one shallow dish and in another shallow dish, beat eggs with a teaspoon of water.  Generously salt and pepper the zucchini coins then one at a time, coat in egg first followed by the bread crumbs.  Place in the heated olive oil and cook about 3 min per side, until the coating is golden brown and zucchini tender.

Serve meatballs and zucchini topped with marinara sauce and sprinkled w/parm cheese.  You can also add some crushed red pepper flakes for heat