At my house, we call ourselves chicka-tarians because we eat mostly poultry. If we're not having chicken, we're most likely having ground turkey. Any recipe I have that normally calls for ground beef, I substitute with ground turkey. Sometimes, when you do that though, a recipe can dry out or lack in flavor. Two of those recipes for me are burgers and meatballs. I use this recipe I'm sharing today for both. The secret ingredient is zucchini, which adds the extra moisture. For the burgers, just form into patties and add a little extra virgin olive oil to a non-stick pan and cook until well done.
1 pound of ground turkey
1 medium zucchini, shredded
1 medium carrot, peeled and shredded
1 small white onion, finely diced
2 cloves of garlic, minced
1/2 cup of fresh, chopped flat leaf parsley
1/4 cup of tomato puree
1/4 cup of seasoned Italian breadcrumbs
1/4 cup of shredded parmesan cheese
Note: I don't add salt or seasonings, it doesn't need it!
Method: Mix everything together with your hands until completely combined. For best results, cover and refrigerate 8 hours or over night. Form into balls and place on a greased baking sheet. Bake at 425 degrees for 35-45 minutes, checking half way through.