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Baked Zucchini Turkey Meatballs served on a plate with fresh herbs.

Zucchini Turkey Meatballs

These Zucchini Turkey Meatballs are a healthier and delicious spin on traditional meatballs, combining ground turkey with grated zucchini for added moisture and flavor. Perfect for busy weeknights and versatile in serving options.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground turkey Lean meat alternative to beef
  • 1 medium zucchini, grated Squeeze out excess moisture
  • 0.5 cup breadcrumbs Can substitute with crushed crackers or oats
  • 0.25 cup grated Parmesan cheese For added flavor
  • 1 large egg Acts as a binder
  • 2 cloves garlic, minced Adds flavor
  • 1 teaspoon Italian seasoning Can adjust to taste
  • to taste Salt and pepper For seasoning
  • 2 tablespoons Olive oil For drizzling before baking

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper.
  3. Mix until well combined.
  4. Form the mixture into meatballs and place them on a baking sheet.
  5. Lightly drizzle with olive oil.
Cooking
  1. Bake for 20-25 minutes, or until cooked through and golden brown.

Notes

These meatballs can be served with spaghetti and marinara sauce, in a sub roll, or on their own with dipping sauce. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.