Turkey Piccata Meatballs

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

Place the turkey and breadcrumbs in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. Cover with the foil to keep warm.

*An instant-read thermometer should register 165°F.

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, crème fraîche, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and vegetables with the remaining lemon wedges on the side. Enjoy!