Baked Turkey Meatballs with Zucchini and Pepperoni

Steps

1. 1Combine the Croissant, Milk, and Ground Turkey. In a large bowl, combine the finely chopped croissant, whole milk, and ground turkey. Use a spatula to gently mix them all together until just combined. (Over-mixing meatballs makes them dense!) You want the croissant to absorb the liquids at this point.
2. 2Prep the Zucchini. Using the large holes of a box grater, grate 1/2 cup of zucchini. Transfer it to a paper towel, then squeeze as much liquid as possible out of it (you should get about 1-2 tablespoons of liquid out). Transfer it to a cutting board and finely chop it.
3. 3Combine Everything Add the zucchini, pepperoni, shallot, mayonnaise, Italian seasoning, salt, garlic powder, and Parmesan cheese to the bowl with the ground turkey mixture. Use the spatula (or your hands) to gently mix everything together until just combined.
4. 4Make the Meatballs. Preheat the oven to 375º F. Line a 1/4 baking sheet (9 1/2″ x 13″) with parchment paper. Use a #40 cookie scoop or a tablespoon to scoop 2 tablespoon mounds of turkey mixture onto the prepared baking sheet, leaving a little room between each one. Repeat until the turkey mixture is gone; you should have about 12 meatballs. Roll each mound in between your hands to form a uniform ball. (Note: this mixture will be WET, and they don’t have to be perfect!)
5. 5Bake the Meatballs. Bake the meatballs in the preheated oven for 15-18 minutes, or until lightly browned and cooked through. Serve hot with spaghetti and marinara sauce, fluffy rice with a drizzle of Alfredo sauce, buttered noodles, or roasted vegetables!