Rating: 4 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 1

We're using the term "fondue" loosely; the idea is that everyone scoops into a skillet of cheesy meatballs with hearty bread slices. The meatballs are more tender than traditional versions because they don't include breadcrumbs; we like the softer texture for this type of dish, where you want them to give way easily on the bread.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Photography: Greg Dupree; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen.

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 6 bread slices, 6 meatballs, and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.

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  • Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.

  • Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.

  • Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

Nutrition Facts

403 calories; fat 21g; saturated fat 6g; protein 31g; carbohydrates 26g; fiber 3g; sodium 693mg; calcium 0 26% DV; potassium 0 15% DV; sugars 7g; added sugar 0g.
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