Description
Turkey and Zucchini Meatballs are juicy, flavorful, and packed with lean protein and hidden veggies. These baked meatballs are a healthy and family-friendly option, ideal for meal prep, pasta dishes, or served on their own with your favorite dipping sauce. Moist, tender, and easy to make in under 30 minutes.
Ingredients
Units
Scale
- 1 lb ground turkey
- 1 cup zucchini, grated and squeezed dry
- 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 ground turkey, grated zucchini, breadcrumbs, Parmesan (if using), egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into 1 1/2-inch meatballs and place on the prepared baking sheet.
- Lightly spray the tops with olive oil.
- Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden.
- Serve with marinara sauce, pasta, or over rice or veggies.
Notes
- Be sure to squeeze excess moisture from zucchini to avoid soggy meatballs
- Can be pan-fried or air-fried instead of baked
- Freeze leftovers for up to 3 months
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
