https://www.marthastewart.com/875683/turkey-meatballs

• 2 pounds lean ground turkey
• 1 cup panko (Japanese breadcrumbs)
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 large eggs
• 2 tablespoons Italian seasoning
• 1 tablespoon coarse sea salt
• 2 tablespoons olive oil
• 3/4 cup homemade or store-bought low-sodium chicken broth

1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
3. Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

Comment from site: Really liked this recipe, and our 4-year-old even enjoyed it. Didn't have carrots so used red pepper. Also used garlic salt instead of regular salt. I didn't feel like the veggies cooked very well, so will shred or pre-cook them next time. Also, finished cooking them in pasta sauce with half of the broth first. Great flavor!