These Turkey Zucchini Meatballs are simple to prepare and packed with flavor. Just mix all the ingredients in one bowl, pop them in the oven, and you have a veggie-loaded dish that’s ideal for a weeknight dinner or for stocking your freezer.
WHY YOU WANT TO MAKE THESE TURKEY MEATBALL
Veggie-Packed: With shredded zucchini mixed in, these meatballs not only boost your vegetable intake but also keep them moist and tender.
Full of Flavor: Turkey meatballs often get a reputation for being bland, but not these! They’re bursting with flavor, making them delicious on their own, in sauce, over pasta, or any way you prefer.
Quick and Easy: Perfect for meal prep or a hectic weeknight dinner, these meatballs come together in no time. The only prep needed is grating and draining the zucchini, and everything is mixed in a single bowl.
Leftover-Friendly: These turkey meatballs freeze wonderfully, making them ideal for stocking up. You can also make them on a Sunday and keep them in the fridge for a quick addition of protein and veggies to any meal.
INGREDIENTS
- 1 ½ cups grated zucchini
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ tablespoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup grated Parmesan cheese
- 1 egg
INSTRUCTIONS
- Preheat your oven to 400°F (200°C).
- Place the shredded zucchini in the center of a clean dish towel or a large piece of paper towel. Wrap the towel around the zucchini and squeeze a few times to remove excess moisture.
- In a large bowl, combine the drained zucchini with the remaining ingredients. Using clean hands or a spoon, mix until everything is well combined.
- Form the mixture into golf ball-sized meatballs and arrange them in a single layer on a large baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through.
- Enjoy warm with your favorite sauce, pasta, or vegetables. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for 3-4 days.
NUTRITIONAL INFORMATION (PER SERVING OF 4 MEATBALLS)
- Calories: 159
- Carbohydrates: 6g
- Protein: 23g
- Fat: 5g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 76mg
- Sodium: 410mg
- Potassium: 345mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 206 IU
- Vitamin C: 6mg
- Calcium: 121mg
- Iron: 1mg
FAQS
1. Can I omit the breadcrumbs?
The breadcrumbs in this Turkey Zucchini Meatball recipe help keep the meatballs moist. Turkey can easily dry out during cooking, and while I’ve successfully made these without breadcrumbs, I find that adding panko breadcrumbs enhances the flavor and texture significantly.
2. How can I make these gluten free?
I simply used gluten-free breadcrumbs in this recipe. There are many excellent options available on the market that work beautifully and add great flavor to dishes.
3. Can I omit the egg?
The egg serves as a binder in this recipe. If needed, you can replace it with a flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons water) or simply omit it. However, I haven’t tested these turkey meatballs without the egg. If you choose to skip it, keep in mind that the meatballs may not hold together as well, but they will still be delicious!
