Why You’ll Love This Recipe
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Healthy and Lean: Uses ground turkey and fresh zucchini for a nutritious meal.
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Moist and Tender: Zucchini adds moisture, keeping meatballs juicy.
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Easy to Make: Simple ingredients and baked, not fried.
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Versatile: Serve with pasta, rice, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 pound ground turkey
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1 medium zucchini, grated and excess moisture squeezed out
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1/2 cup breadcrumbs (whole wheat or gluten-free as preferred)
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1/4 cup chopped fresh parsley
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1 teaspoon dried oregano
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Salt and pepper to taste
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Cooking spray or olive oil for greasing
Directions
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Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare Zucchini: Grate the zucchini, place in a clean kitchen towel or cheesecloth, and squeeze out excess moisture.
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Mix Ingredients: In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
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Form Meatballs: Shape mixture into 1.5-inch meatballs and place on the prepared baking sheet.
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Bake: Bake for 20-25 minutes or until meatballs are cooked through and lightly browned.
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Serve: Enjoy with marinara sauce, over pasta, rice, or alongside steamed vegetables.
Servings and Timing
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Servings: 4 (about 16 meatballs)
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Preparation Time: 15 minutes
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Cooking Time: 20-25 minutes
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Total Time: 40 minutes
Variations
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Add Cheese: Mix in shredded mozzarella or swap Parmesan for a different flavor.
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Spicy Kick: Add red pepper flakes or diced jalapeño to the mixture.
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Herb Swap: Use basil, cilantro, or thyme instead of parsley.
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Sauce Options: Serve with BBQ sauce, tzatziki, or a spicy aioli.
Storage/Reheating
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Storage: Keep meatballs in an airtight container in the refrigerator for up to 4 days.
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Freezing: Freeze cooked meatballs in freezer-safe bags for up to 3 months.
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Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until heated through.
FAQs
Can I use ground chicken instead of turkey?
Yes, ground chicken works well as a substitute.
Do I need to squeeze out the zucchini?
Yes, removing excess moisture prevents soggy meatballs.
Can I make these meatballs gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers.
How do I prevent meatballs from drying out?
Adding zucchini and cheese helps keep them moist.
Can I cook meatballs on the stovetop?
Yes, cook in a lightly oiled skillet over medium heat until browned and cooked through.
Are these meatballs suitable for meal prep?
Yes, they store well and reheat easily.
Can I add other vegetables?
Grated carrots or finely chopped spinach work great.
How do I know when meatballs are done?
They should reach an internal temperature of 165°F (74°C).
Can I freeze raw meatballs?
Yes, freeze on a tray before transferring to a bag to keep shape.
Can I make meatballs smaller or larger?
Yes, adjust baking time accordingly.
Conclusion
Baked Turkey Meatballs with Zucchini are a healthy, delicious, and easy-to-make meal option. Packed with lean protein and veggies, they’re perfect for a nutritious dinner or convenient meal prep that the whole family will enjoy.
Baked Turkey Meatballs with Zucchini
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Baked Turkey Meatballs with Zucchini is a healthy, flavorful dish perfect for a light dinner or meal prep. These meatballs combine lean turkey with grated zucchini for added moisture and nutrition, resulting in tender, juicy bites baked to perfection.
- Author: Laura
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (about 16 meatballs)
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 pound ground turkey
1 medium zucchini, grated and excess moisture squeezed out
1/2 cup breadcrumbs (whole wheat or gluten-free as preferred)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
Cooking spray or olive oil for greasing
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Zucchini: Grate the zucchini, place in a clean kitchen towel or cheesecloth, and squeeze out excess moisture.
- Mix Ingredients: In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
- Form Meatballs: Shape mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake: Bake for 20-25 minutes or until meatballs are cooked through and lightly browned.
- Serve: Enjoy with marinara sauce, over pasta, rice, or alongside steamed vegetables.
Notes
- Mix in shredded mozzarella or swap Parmesan for a different cheese flavor.
- Add red pepper flakes or diced jalapeño for a spicy kick.
- Use basil, cilantro, or thyme instead of parsley for variation.
- Serve with BBQ sauce, tzatziki, or spicy aioli for different flavors.
- Store meatballs in an airtight container in the fridge for up to 4 days.
- Freeze cooked meatballs in freezer-safe bags for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until heated through.
Nutrition
- Serving Size: 4 meatballs
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg