• 1 kg turkey mince

• 2 brown and/or red onions, diced or grated

• 1 large 2 small zucchini, green or while

• 1 cup of stuffing mix (seasoning)

• 1 egg

• Salt and Pepper

Optional: 3 garlic cloves

1. Preheat the oven to 170 degrees celsius.

2. Line 2 baking trays with baking paper. Spray the paper with cooking spay.

3. Add the turkey mince to a large bow.

4. Dice or grate the onions, garlic, if using, add to mince.

5. Grate zucchini and add to the bowl with the turkey mince.

6. Add the egg and stuffing mix. Add the salt and pepper.

7. You can add other fresh or dry herbs at this stage, I lite dried thyme, oregano or fennel. You could add fresh parsley or basil

8. Mix very well with your hands until the mince is smooth and sticky.

9. Wet your hands and roll the mince mixture into balls and place on the trays. You can put them relatively close together, but not touching. They do give off a bit of liquid while cooking.

10. Give the meatballs a light spray with the cooking oil-spray then place them in the preheated oven.

11. Cook for about 25 - 35 minutes. The cooking time will depend on how big or small you've rolled your balls. They will brown a little. Don't worry it they do, they will still taste good

Once cooled, add the meatballs to a medium snap-lock bag. The recipe makes about 50 meatballs (depending on how big you roil your balls). So add about 25 meatballs to each bag. Put in the freezer straight away.

Defrost meatballs, add to saucepan add a bottle of your favourite pasta sauce, a heaped teaspoon of chicken stock and 1/2 cup water (add more if needed).

Serve with cooked pasta and a sprinkle of parsley and parmesan cheese.