Chef's Hidden Veggie Turkey Meatballs with Whole Wheat Spaghetti

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Using a box grater, finely grate 1 medium zucchini and 1 medium carrot. Place the grated zucchini in a clean kitchen towel and squeeze tightly over the sink to remove as much excess moisture as possible.

In a large mixing bowl, combine 1 1/2 lbs ground turkey, the squeezed zucchini, grated carrot, 1/2 cup panko breadcrumbs, 1/2 cup grated parmesan, 1 large egg, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp black pepper. Using clean hands, mix gently until just combined. Do not overmix, or the meatballs will become tough.

Roll the mixture into golf ball-sized portions, creating about 24 meatballs. Place them evenly spaced on the prepared baking sheet.

Bake the meatballs for 18 to 20 minutes, or until cooked through and lightly browned on the outside. The internal temperature should reach 165 degrees Fahrenheit.

While the meatballs are baking, bring a large pot of generously salted water to a rolling boil. Carefully add 12 oz whole wheat spaghetti and cook according to the package directions until al dente. Drain well and toss the pasta with 1 tbsp extra virgin olive oil to prevent sticking.

In a large saucepan or skillet, pour in the 24 oz marinara sauce and warm over medium-low heat. Once the meatballs are out of the oven, carefully transfer them into the warm sauce and simmer gently for 5 minutes so they absorb the flavors.

To serve, portion the whole wheat spaghetti into bowls, top with the meatballs and marinara sauce, and garnish with an extra sprinkle of parmesan cheese if desired.