Garlic Herb Turkey Meatballs with Zucchini and Squash

Instructions
Step 1 In a bowl, combine ground turkey, breadcrumbs, milk, egg, garlic, chopped onion, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Step 2 Form the mixture into evenly sized meatballs.
Step 3 Heat 1 tablespoon olive oil in a skillet over medium heat.
Step 4 Add meatballs and cook, turning occasionally, until browned and fully cooked through. Remove and set aside.
Step 5 In the same pan, add remaining olive oil.
Step 6 Add sliced zucchini, yellow squash, and onion, cooking until tender and slightly caramelized.
Step 7 Season vegetables with garlic powder and paprika.
Step 8 Return meatballs to the pan and toss everything together.
Step 9 Cook for another 2–3 minutes until heated through.
Step 10 Serve hot.

Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or microwave until warmed through.
For best results, reheat vegetables separately to maintain texture.
Meatballs can be frozen for up to 2 months and thawed before reheating.