Name: Turkey Zucchini Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb ground turkey; 1 cup grated zucchini; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated parmesan; 2 garlic cloves, minced; 1/4 cup finely chopped onion; 1 tsp Italian seasoning; 2 cups marinara sauce; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp chopped green onions

Turkey zucchini meatballs take me back to when I was experimenting with lighter versions of my favorite comfort foods. I grated fresh zucchini into ground turkey, hoping to create juicy, flavorful meatballs, and to my delight, they turned out tender and packed with moisture. That first batch was a game-changer, proving healthy can also be incredibly delicious.

Since then, this recipe has been a regular part of my weekly menu because it’s easy, full of flavor, and pairs with almost anything. These meatballs soak up rich marinara sauce beautifully and taste amazing over zucchini noodles or classic spaghetti, making them a versatile meal for any occasion.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Ground turkey – Lean protein that keeps the meatballs light yet satisfying.
Zucchini – Grated to add moisture and a boost of nutrients.
Egg – Helps bind the meatballs together.
Breadcrumbs – Give structure and hold everything in place.
Parmesan cheese – Adds a salty, nutty flavor.
Garlic – Infuses the mixture with aromatic depth.
Onion – Finely chopped for extra flavor and moisture.
Italian seasoning – Brings classic herb notes to the meatballs.
Marinara sauce – The perfect pairing to coat and simmer the meatballs.
Olive oil – For browning and adding richness.
Salt and pepper – Essential seasoning to balance the flavors.
Green onions – Fresh garnish for serving.

Tools You’ll Need

Mixing bowl – To combine the meatball mixture.
Grater – For shredding zucchini finely.
Baking sheet or skillet – To cook the meatballs evenly.
Spoon or scoop – To form uniform meatballs.
Tongs – For turning meatballs while cooking.

Instructions

Step 1:

I start by grating the zucchini and squeezing out any excess moisture with a paper towel.

Step 2:

In a large bowl, I mix ground turkey, zucchini, egg, breadcrumbs, parmesan, garlic, onion, Italian seasoning, salt, and pepper until well combined.

Step 3:

I form the mixture into meatballs, about the size of a golf ball.

Step 4:

I heat olive oil in a skillet and sear the meatballs on all sides until golden.

Step 5:

I pour marinara sauce over the meatballs, cover, and let them simmer for 15 minutes until cooked through.

Step 6:

I serve them over zucchini noodles, spaghetti, or rice, garnishing with fresh green onions and extra parmesan.

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Tips

I like to bake the meatballs at 400°F for 20 minutes if I want a hands-off option. For a spicier version, add red pepper flakes to the mixture. Make a big batch and freeze some for quick meals later!

Ways to Serve

These turkey zucchini meatballs are delicious with pasta, but they also work great in subs, on top of salads, or as a protein-packed snack with dipping sauce.

Frequently Asked Questions

Can I use chicken instead of turkey?

Yes, ground chicken works just as well for this recipe.

Can I make these meatballs ahead of time?

Definitely, you can form them and refrigerate for up to a day before cooking.

How do I store leftovers?

Keep in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

See You in the Kitchen

I hope you try these turkey zucchini meatballs because they’re flavorful, juicy, and perfect for both healthy meals and comfort cravings. Share how you serve them when you make them!

Happy Cooking!