Making Harvest Time Meatballs

This recipe scales easily—double or triple it to feed a crowd. The meatballs have a pleasant, subtle sweetness while the vegetable sauce is savory and satisfying. Unlike some party meatballs that rely on jars of jam or added sugar, this version keeps things lighter and more wholesome without sacrificing flavor.

Other Zucchini Recipes

This is an ideal recipe for entertaining. Bring it to a game-day gathering or serve it as an appetizer at any fall event—friends and family will be asking for seconds.

How To Make The Meatballs

Harvest Time Meatballs

Serves 6

Meatballs

• 1 pound ground turkey
• 1 egg
• 1/2 cup white onion, finely chopped
• 1/2 cup shredded zucchini
• 1/3 cup Panko breadcrumbs or Kodiak Cakes mix
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil

Preheat the oven to 400°F (200°C). Combine all meatball ingredients in a bowl and mix gently until evenly combined. Using a tablespoon, shape the mixture into about 1 1/2-inch meatballs. Heat the olive oil in a skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Transfer browned meatballs to a glass baking dish and bake, uncovered, until cooked through, about 15–20 minutes.

Harvest Time Sauce

• 2 tablespoons butter or olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme leaves
• 1/2 pound mushrooms, sliced
• 2 medium zucchini, sliced
• 2 medium summer squash, sliced
• 1/3 cup Parmesan cheese (optional)

In a large skillet over medium heat, melt the butter or warm the olive oil. Add the garlic and thyme, then stir in the mushrooms, zucchini, and squash. Season with 1/2 teaspoon salt, cover, and simmer until the vegetables are tender, stirring occasionally. When the vegetables are softened, add the cooked meatballs to the skillet, sprinkle with Parmesan if desired, and gently toss to combine. Serve warm as an appetizer or a main dish.

Tip: This dish reheats well and can be prepared ahead—brown the meatballs, refrigerate, and finish cooking in the sauce before serving.

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Yield: 6

Harvest Time Meatballs

Zucchini season is in full swing and they are popping up everywhere! These Harvest Time Meatballs are perfect for fall.

Prep Time
10 minutes

Cook Time
40 minutes

Additional Time
10 minutes

Total Time
1 hour

Ingredients

• Meatballs
• 1 pound ground turkey
• 1 egg
• 1 white onion, finely chopped
• 1/2 cup shredded zucchini
• 1/3 cup Panko breadcrumbs or Kodiak Cakes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil
• Harvest Time Sauce
• 2 tablespoons butter or olive oil
• 1 clove garlic
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme leaves
• 1/2 pound mushrooms
• 2 medium zucchini, sliced
• 2 medium squash, sliced
• 1/3 cup Parmesan cheese (optional)

Instructions

For the Meatballs:

1. Preheat oven to 400°F (200°C).
2. Mix all meatball ingredients together until combined.
3. Shape mixture by tablespoon into 1 1/2-inch balls.
4. Heat olive oil in a skillet over medium heat and brown meatballs, about 10 minutes.
5. Transfer browned meatballs to a glass baking dish and bake uncovered until cooked through, 15–20 minutes.

For the Harvest Time Sauce:

1. In a skillet over medium heat, melt the butter or warm the olive oil.
2. Add garlic and thyme, then stir in mushrooms, zucchini, and squash.
3. Cover and simmer until vegetables are soft.
4. Add cooked meatballs to the skillet, top with Parmesan if desired, and serve.