Turkey and Zucchini Meatballs

Turkey and Zucchini Meatballs are a healthy and flavorful twist on traditional meatballs. By combining lean ground turkey with moisture-rich zucchini, this dish delivers a tender and juicy texture that’s both nourishing and delicious. Whether baked or pan-fried, these meatballs make a perfect protein-packed addition to weeknight dinners or meal prep.

Why You’ll Love This Recipe

• A healthier alternative to classic meatballs using lean ground turkey
• Moist and tender thanks to the grated zucchini
• Easy to prepare and bake in under 30 minutes
• Kid-friendly and perfect for sneaking in vegetables
• Great for meal prepping and freezing for later use

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground turkey
• Grated zucchini
• Breadcrumbs
• Grated Parmesan cheese
• Egg
• Minced garlic
• Italian seasoning
• Salt
• Black pepper
• Olive oil

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare zucchini by grating it and squeezing out the excess liquid using a clean kitchen towel or paper towels.
3. Mix ingredients in a large bowl: combine ground turkey, zucchini, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
4. Form meatballs using a spoon or your hands, shaping them into balls about the size of a golf ball.
5. Place meatballs on the prepared baking sheet and brush lightly with olive oil.
6. Bake for 18-20 minutes, or until cooked through and golden on the outside.
7. Serve hot with your choice of pasta, sauce, or as an appetizer.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Swap ground turkey with chicken or lean ground beef
• Add chopped fresh herbs like parsley or basil
• Use gluten-free breadcrumbs if needed
• Add a bit of grated carrot for extra vegetables
• Spice it up with a pinch of crushed red pepper

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze cooked or uncooked meatballs in a single layer, then transfer to a freezer-safe container for up to 3 months.
• Reheat in a 350°F (175°C) oven for 10-15 minutes or in the microwave until heated through.

FAQs

How do I keep the meatballs from drying out?

The grated zucchini adds moisture to the meatballs. Be careful not to overbake them to avoid dryness.

Can I cook these meatballs in a skillet?

Yes, you can pan-fry them in a skillet with olive oil over medium heat until browned and cooked through.

Do I need to peel the zucchini?

No, you can leave the skin on. Just make sure to grate it finely and squeeze out the moisture.

Can I make the mixture ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before shaping and baking.

What’s a good dipping sauce for these meatballs?

Marinara sauce, tzatziki, or even a spicy yogurt sauce pairs well with these meatballs.

Can I make them dairy-free?

Yes, you can omit the Parmesan cheese or replace it with a dairy-free alternative.

Are these good for meal prep?

Definitely. They store and reheat well, making them perfect for batch cooking and meal prepping.

What kind of breadcrumbs should I use?

Regular, whole wheat, or gluten-free breadcrumbs all work well in this recipe.

Can I bake them without parchment paper?

Yes, but lightly grease the baking sheet to prevent sticking.

Can I serve these meatballs with pasta?

Yes, they pair excellently with pasta, rice, or even in a sandwich.

Conclusion

Turkey and Zucchini Meatballs are a smart and tasty way to enjoy a nutritious meal without sacrificing flavor. Perfectly moist, full of savory goodness, and easy to customize, they are a versatile dish that works well for dinner, parties, or make-ahead meals. Give them a try and enjoy a wholesome take on a comfort food favorite.

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