BBQ Turkey Zucchini Meatball Pizza

Disclosure: I received free products for my honest review of True Made Foods products.

Grilled pizza with sweet barbecue turkey zucchini meatballs topped with mozzarella cheese and caramelized onions.

For #Cookout week this week I decided to make some BBQ Turkey Zucchini Meatball Pizzas!  Be sure to check out the#CookoutWeek giveaway post to win some grilling and picnic items for the summer!

I had the awesome opportunity to try out some products from True Made Foods and they sent me their BBQ sauce, Ketchup and Veracha sauce. Veracha sauce is their hot sauce version 😉

True Made Foods was founded by Veterans and makes healthy sauces to use in your cooking! They are perfect for getting those little kids to eat more veggies 😉

• True Made Foods uses vegetables to make their products taste better and naturally sweeten them, cutting added sugar in half.
• True Made Foods products have half the added sugar of leading brands, but still have all of the taste.

For this post I decided to try out the BBQ sauce and Veracha sauce and I’m telling you–you would never know there are vegetables in there! They taste just as sweet as other brands. The Veracha sauce is delicious so I added a little to the meatballs to give them a kick! I will definitely be using the Ketchup all summer #CookoutWeek!

For this recipe you need to make the meatballs first in the slow cooker and then you can grill the pizzas with the ooey gooey cheese and more bbq sauce!

Ingredients and Steps:

You’re going to need True Made Foods BBQ sauce, basil, oregano, egg, smoked paprika, thyme, garlic powder, half of a zucchini, half an onion, and panko breadcrumbs! Oh yeah and ground turkey of course.

Add 1.3 pounds of ground turkey (those 20.8 oz packages), half an onion (diced) and half a zucchini (grated and squeezed out) to a bowl. The zucchini helps keep the meatballs moist since turkey can be sometimes dry but don’t worry you won’t taste it at all. Just another way to get your veggies in!

Add in the other seasonings (amounts below in the recipe), mix together and form into 1/2 inch balls. I made them into mini meatballs so they would fit on my small pizzas but you could certainly make them larger.

Now, you need to brown them in a saucepan with a little cooking spray. This step is not required but I promise that it brings out more flavor before you put them into the crockpot and it helps keep the meatballs together.

Add them to the crockpot with 1 and 1/2 cups of BBQ sauce and 1/4 cup of Veracha sauce. You can add more hot sauce if you like them spicy! Stir them around gently. Cook on low for about 6 hours.

When you’re ready to make your pizzas, slice an onion (I decided to make it a bit more colorful with the purple onion) and cook over low heat with a little oil. We are going to caramelize them to put on top of the pizza so it may take a few minutes. They will be done when they are nice and brown and sweet!

6 hours later…..Now that your meatballs are done it’s time to assemble! I used mozzarella cheese but you could use any cheese you have in the fridge. To make my life a little easier, I decided to buy these cute whole wheat flatbreads from Trader Joe’s but you could definitely make your own pizza dough or buy it from the store.

Grill the flatbread slightly until it chars on the grill and then add 1 tablespoon BBQ sauce on top along with some cut up meatballs, caramelized onions and cheese.

I decided to top mine with some parsley from my little “garden” but cilantro would be an excellent addition too!

Whoa that sage is out of control! Any suggestions on what to do with it??

And there you have it folks. Delicious on a plate! The meatballs are nice and sweet and the caramelized onions take it over the top! The meatballs would be great on their own too–you could serve them as an appetizer with more bbq sauce to dip in.

*Question of the day: What is your favorite thing to grill in the summertime?

Remember we only have a couple more days for the #CookoutWeek giveaway!

Check out all the other great recipes from other bloggers today for #CookoutWeek!

Print

Yum

BBQ Turkey Zucchini Meatball Pizza

Grilled pizza with sweet barbecue turkey zucchini meatballs topped with mozzarella cheese and caramelized onions.

Ingredients

• 20.8 oz ground turkey
• 1/2 tsp dried basil leaves
• 1/2 tsp dried rosemary
• 1/2 dried thyme
• 1 tsp garlic powder (you could also use fresh garlic)
• 1/2 tsp smoked paprika
• 1.5 cups True Made Foods BBQ sauce
• 1/4 cup True Made Foods Veracha sauce
• 1 egg
• Half of an onion (diced)
• Half of a medium zucchini (grated and water squeezed out)
• 3/4 cup panko breadcrumbs
• 1/2 cup shredded mozzarella cheese
• 1/2 purple onion (sliced)
• 1/4 cup chopped parsley or cilantro
• Flatbread pizzas

Instructions

1. Add all of the ingredients except the BBQ sauce and Veracha sauce into a bowl.
2. Mix together well and form into mini meatballs (about 1/2 inch in size).
3. Brown meatballs in saucepan sprayed with cooking spray and transfer to a slow cooker.
4. Add in BBQ and Veracha sauces. Mix together gently with meatballs. If sauce is too thick, add a little water to thin it out.
5. Cook on low for 6 hours.
6. When ready to assemble, caramelize sliced purple onion over low heat with a little olive oil.
7. Cut up meatballs into small chunks.
8. Grill flatbreads (alone) over low-medium heat on the grill.
9. When charred, add a little leftover BBQ sauce from the slow cooker, meatballs, cheese and onions.
10. Cover grill for a couple minutes until cheese has melted.
11. Add chopped parsley and devour!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.theweekdaygourmet.com/turkey-zucchini-meatball-pizza/