I have no idea where this recipe came from, but I'm had it for over 20 years. I first made it for a party I went to, and EVERYONE raved about it. They are healthy and have terrific flavor. My kids like them too, and always eat every meatball, little do they know that zucchini is in it. Hope you enjoy it too.
2 Tbs minced fresh parsley
1 1/2 Tbs minced fresh mint
1 1/2 Tbs minced fresh dill
3/4 Pounds ground turkey
1/4 Pounds ground veal ( I use 1 pound ground turkey only)
1 Cup fresh fine white bread crumbs (you don't have to use fresh)
1 Small zucchini, grated (1 Cup)
1 Small onion, minced (1/2)
1 egg, lightly beaten (or equivalent egg substitute)
1 Tsp white vinegar
1 Clove garlic, minced
1/8 Tsp gound cinnamon
Pinch ground allspice
1/2 Tsp salt
1/4 Tsp ground pepper
2 Tbs vegetable oil
In a small bowl, combine parsley, mint and ill. In a medium mixing bow, combine turkey, veal, bread crumbs, zucchini, inion, egg, vinegar, garlic, cinnamon, allspice, salt and pepper. Add half of the parsley mixture. Mix well. Form misture into about 50 (1-inch) balls. Refrigerate covered for at least 2 hours.
In a large non-stick skillet, heat oil. Add meatballs in batches; cook over medium-high heat 5 to 7 minutes, sitrring oftern, until evenly cooked. Remove meatballs with slotted spoon and place in serving dish (I place on paper towels for a few minutes to get rid of extra vegetable oil). You are supposed to sprinkle the remaining parsley mixture over cooked meatballs. (I never have) I just cut in half the ingredients for the parsley mixture and add all of it to the meatball mixture.
I've also made a Swedish meatball gravy and have added these meatballs instead. This is a big hit with the adults. Everyone wants to know what the "secret" ingredient is... now you know.