Step 1

In a large mixing bowl, add the ground turkey/chicken, egg, breadcrumbs, Parmesan cheese, milk, 1 ½ teaspoons of the Italian seasoning, and the garlic powder. Using clean hands or a fork, mix all the ingredients together until well combined. Transfer the meat mixture to a clean cutting board and roll the meat mixture into 50 individual meatballs, about1-inch in diameter.

Step 2

Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium heat. Working in two batches so as not to crowd the pot, place the meatballs into the pot and cook, flipping the meatballs occasionally to brown the outsides. Each batch should brown in 4-5 minutes. Don’t worry about whether they are 100% cooked through in the center at this point. Transfer the meatballs to a side plate to rest.

Step 3

Mist the same pot with cooking spray and add the onion and zucchini. Cook for 4-5 minutes, stirring occasionally. The vegetables will release a bit of moisture which will allow you to scrape up any brown bits stuck on the bottom of the pot from cooking the meatballs while stirring. Add the garlic and cook for another 30-60 seconds until the veggies are softened.

Step 4

Add the broth, tomato sauce, pasta sauce, remaining teaspoon of Italian seasoning, basil, and salt and stir to combine. Add the meatballs back in along with the uncooked macaroni. Stir until meatballs and pasta are covered in sauce. Increase the heat to med-high and bring the mixture to a boil. When the mixture is boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.

Step 5

Remove from heat and allow to sit for 5 minutes to allow sauce to thicken further before serving.