Batch Turkey and Veggie Meatballs

Squeeze grated zucchini dry. Combine all ingredients, mix gently until just combined.

Roll into 3cm balls — you should get about 30 meatballs.

Bake at 200°C (392°F) for 18–20 minutes until cooked through and golden.

Divide among meal-prep containers with pasta or rice. Refrigerate up to 4 days or freeze up to 3 months.