Baked Turkey Meatballs with Zucchini

Why You’ll Love This Recipe

  • Healthy and Lean: Uses ground turkey and fresh zucchini for a nutritious meal.

  • Moist and Tender: Zucchini adds moisture, keeping meatballs juicy.

  • Easy to Make: Simple ingredients and baked, not fried.

  • 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.)

  • 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

Directions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prepare Zucchini: Grate the zucchini, place in a clean kitchen towel or cheesecloth, and squeeze out excess moisture.

  3. Mix Ingredients: In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.

  4. Form Meatballs: Shape mixture into 1.5-inch meatballs and place on the prepared baking sheet.

  5. Bake: Bake for 20-25 minutes or until meatballs are cooked through and lightly browned.

  6. Serve: Enjoy with marinara sauce, over pasta, rice, or alongside steamed vegetables.

Servings and Timing

  • Servings: 4 (about 16 meatballs)

  • Preparation Time: 15 minutes

  • Cooking Time: 20-25 minutes

  • Total Time: 40 minutes

Variations

  • Add Cheese: Mix in shredded mozzarella or swap Parmesan for a different flavor.

  • Spicy Kick: Add red pepper flakes or diced jalapeño to the mixture.

  • Herb Swap: Use basil, cilantro, or thyme instead of parsley.

  • Sauce Options: Serve with BBQ sauce, tzatziki, or a spicy aioli.

Storage/Reheating

  • Storage: Keep meatballs in an airtight container in the refrigerator for up to 4 days.

  • Freezing: Freeze cooked meatballs in freezer-safe bags for up to 3 months.

  • 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.

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Baked Turkey Meatballs with Zucchini

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. 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.

  1. Prepare Zucchini: Grate the zucchini, place in a clean kitchen towel or cheesecloth, and squeeze out excess moisture.
  2. Mix Ingredients: In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
  3. Form Meatballs: Shape mixture into 1.5-inch meatballs and place on the prepared baking sheet.
  4. Bake: Bake for 20-25 minutes or until meatballs are cooked through and lightly browned.
  5. Serve: Enjoy with marinara sauce, over pasta, rice, or alongside steamed vegetables.

Notes

  1. Mix in shredded mozzarella or swap Parmesan for a different cheese flavor.
  2. Add red pepper flakes or diced jalapeño for a spicy kick.
  3. Use basil, cilantro, or thyme instead of parsley for variation.
  4. Serve with BBQ sauce, tzatziki, or spicy aioli for different flavors.
  5. Store meatballs in an airtight container in the fridge for up to 4 days.
  6. Freeze cooked meatballs in freezer-safe bags for up to 3 months.
  7. 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
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