Description
Turkey and Zucchini Meatballs are moist, flavorful, and packed with lean protein and hidden veggies. Baked instead of fried, they’re a healthy and family-friendly option perfect for weeknight dinners, meal prep, or as an appetizer. Serve them with marinara, over pasta, or enjoy them as a protein-rich snack.
Ingredients
Units
Scale
- 1 lb ground turkey
- 1 cup grated zucchini (moisture squeezed out)
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil spray (for baking)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine turkey, zucchini, breadcrumbs, Parmesan, egg, garlic, onion powder, oregano, salt, and pepper.
- Mix just until combined, then roll into 1½-inch meatballs and place on the baking sheet.
- Lightly spray with olive oil.
- Bake for 18–20 minutes, or until golden and cooked through.
- Serve with marinara, over pasta, in bowls, or with a dipping sauce.
Notes
- Ensure zucchini is well-drained to avoid soggy meatballs
- Freeze cooked meatballs for up to 3 months
- Can be pan-fried or air-fried as alternative cooking methods
Nutrition
- Calories: 210
- Sugar: 1g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
