These turkey zucchini meatballs are a delicious and nutritious way to sneak extra veggies into your family’s meals—without anyone noticing! Packed with lean turkey, shredded zucchini, garlic, onions, and fresh herbs, these meatballs are just as moist, juicy, and flavorful as traditional ones. The zucchini keeps them extra tender, while the blend of seasonings ensures every bite is bursting with taste.
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Not only are these kid-friendly, but they also make a great healthy dinner option for busy weeknights. Serve them with your favorite pasta, over rice, or in a sub sandwich, and you’ll have a meal the whole family will love.
These turkey meatballs with zucchini are the perfect easy dinner option for busy weeknights. With just 35 minutes of cooking time, you’ll have a delicious and nutritious meal that’s packed with lean protein and hidden veggies. The shredded zucchini not only adds moisture but also enhances the flavor, making these meatballs extra juicy and tender.
Unlike traditional meatballs, these turkey meatballs keep things light yet satisfying, making it great for those looking for a healthier alternative.
Why We Love Turkey Meatballs with Zucchini
- They’re packed with flavor and nutrients.
This is one healthy meatball recipe that’s as tasty as it is good for you! The lean protein and vitamins in poultry satisfy the stomach while strengthening the body with zinc, iron, potassium, and more. - Only 15 minutes of prep is required!
Most of the time spent with this recipe is waiting for these meatballs to bake. Once the dishes are cleaned and the table is set, they’ll be ready to eat. - Freeze them for easy eating later on.
These fun-sized, healthy turkey meatballs fit easily in a plastic baggie for freezing, thawing, and serving later on. That is to say, they’re perfect for meal prep!
Ingredient Notes and Substitutions
- Turkey: Use poultry that is very lean — 93% lean, 7% fat, if possible. Prepared properly, this flavorful protein can be subbed in for beef in all of the classics, from baked rigatoni with sausage to simple chili recipe stove top!
- Zucchini: Grate your squash as finely as you can and squeeze as much moisture out as possible. Too much moisture makes zucchini meatballs mushy!
- Parmesan: We recommend shredding this cheese right from the block, as the pre-shredded options don’t tend to melt well. If you were hoping for something cheesier, give these best sausage balls a try — we pack 3 different kinds of cheese in there!
- Balsamic vinegar: It adds so much flavor, and the fruity, Mediterranean flavor of this vinegar makes these turkey zucchini meatballs absolutely mouthwatering. Red wine or apple cider vinegar can be used in its place.
Recipe Variations
- Cheesy meatballs: Add grated parmesan, mozzarella, or feta cheese to the mixture for a richer, more savory flavor.
- Spicy kick – Mix in red pepper flakes, cayenne pepper, or diced jalapeños for a bit of heat.
- Gluten-free option: Swap traditional breadcrumbs for almond flour or gluten-free breadcrumbs to make these meatballs completely gluten-free.
- Baked or air-fried: Instead of pan-frying, bake them at 400°F for 20 minutes or air-fry them at 375°F for 12-15 minutes for a healthier option.
- Saucy meatballs: Simmer the cooked meatballs in marinara sauce, teriyaki sauce, or a lemon garlic butter sauce for extra flavor.
- Mediterranean style: Add oregano, cumin, and a squeeze of lemon juice, then serve with tzatziki and pita bread for a fresh Mediterranean twist.
- Meal prep friendly: Make a big batch and freeze them for a quick and easy meal anytime! Simply reheat in the oven, microwave, or simmer in sauce when ready to eat.
How to Make Turkey Meatballs
- Take care not to overmix.
More than anything else, this is the most common cause of a tough meatball — whether it be turkey, beef, or otherwise!
You can use a silicone spatula, but we recommend using your hands to mix everything until just combined. To make this easier, mix all of the seasonings in one bowl and all of the vegetables in another. Then, combine before adding to the egg and meat so that you’re not unevenly dispersing any one ingredient throughout the mix.
- Use your hands to form the balls.
These don’t bind like beef-based recipes do. The ground turkey meatball mixture is much looser, wetter, and doesn’t hold together as well.
So after forming with the scoop, which is helpful for getting the proper amount, take a moment to roll the ball between your hands to smooth it out and secure the shape. Then, plop them right in the pan!
- Space them out for proper baking.
Like with any recipe featuring high-moisture ingredients, you’ll risk steaming these oven-baked turkey meatballs with zucchini if you’re not careful.
When arranging the balls in the dish, leave at least an inch of space between each so that there’s room for the exteriors to bake and caramelize.
🎯 TFN Pro Tip
Use a meat thermometer to check the meatballs. They are properly cooked when their internal temperature reaches 165°F and the ground turkey is no longer pink.
Serving Suggestions
While turkey meatballs are often served with pasta, there are plenty of other delicious and healthy alternatives! Pair them with roasted sweet potatoes slices for a naturally sweet and seasonal side, or serve them with a hearty mix of green beans and potatoes or Instant Pot steam broccoli for a well-balanced meal.
For a classic red sauce pairing, try them with our marinara dipping sauce recipe. If you’re looking for a tangy, bold twist, serve them with recipe for shawarma sauce—or enjoy both for variety!
If you want a low-carb option, serve these over spaghetti squash instead of traditional pasta. For a Mediterranean-style meal, pair them with cilantro rice, diced tomatoes, and green onions, then drizzle with a dollop of sour cream or tzatziki sauce.
Looking for an easy sheet pan meal? Roast the meatballs alongside vegetables and potatoes for a quick, one-pan dinner. No matter how you serve them, these healthy meatballs are packed with flavor and pair well with so many different sides!
Recipe FAQs
The most likely cause is overcooking. The color of your turkey zucchini meatballs will make it slightly difficult to gauge doneness by sight alone — they don’t brown the same way beef does.
Use a thermometer for help! Stick into the center of one ball. Once it reaches 165°F, they’re ready to come out.
The secret, particularly when working with poultry, is baking a little longer at a lower temperature to maintain moisture while baking.
Additionally, you don’t want to pack them too tightly or squeeze them while forming. Be loose and gentle throughout the process!
Eggs act twofold as a binder and as a tenderizer, keeping whatever meat you use moist and soft. But if you add too many, the mixture will end up firm yet spongy once baked.
We use a ratio of one egg per pound of poultry in our healthy meatball recipe, and we’ve found these come out just right every time!
Keep leftovers no longer than 4 days in the fridge to avoid foodborne illness.
Store in an airtight container and reheat in the oven at the same temperature until just warmed through — they reheat pretty quickly! You could also microwave in short bursts until warm.
Yes! You can easily substitute ground chicken for turkey in this turkey meatballs with zucchini recipe. Ground chicken has a similar lean, mild flavor, making it a great alternative. However, since chicken is slightly softer and has less fat, the meatballs may be a bit more delicate. To help with texture, consider adding an extra tablespoon of breadcrumbs or grated parmesan to keep them firm.
Cooking time remains the same whether you use ground turkey or ground chicken, so feel free to swap them based on what you have on hand!
More Easy Dinner Recipes To Love…
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Turkey Zucchini Meatballs
Equipment
- non-stick cooking spray
- large mixing bowl
- spatula
- medium-sized (2-tablespoon) scoop
- Baking dish
Ingredients
- 2 pounds lean ground turkey
- 2 large eggs
- 1 medium zucchini finely grated and excess liquid squeezed out
- 2 ounces Parmesan cheese grated (1/2 cup after grating)
- ½ cup fresh parsley finely chopped plus extra for garnish
- 3 cloves minced garlic
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon dried oregano
- 2 Tablespoons minced dried onion or 1 tablespoon onion powder
- ½ teaspoon sea salt or Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 375°F. and spray a 9×13-inch baking dish with non-stick cooking spray. Set aside.
- Add all ingredients to a large mixing bowl and stir gently to combine with a mixing spatula or your hands, being careful not to overwork the mixture.
- Using a medium-sized (2-tablespoon) scoop, portion out 24 meatballs, one at a time. **Each meatball should weigh approximately 1.6 ounces before baking.
- Carefully and gently roll the mixture between the palms of your hands, to create a smooth ball. Transfer the meatballs to the prepared baking dish, leaving a little space between each one, so they bake rather than steam.
- Place dish in the preheated oven and let the meatballs cook for 18-20 minutes. **Meatballs are properly cooked when their internal temperature reaches 165°F and the ground turkey is no longer pink.
Notes
Store in an airtight container and reheat in the oven at the same temperature until just warmed through — they reheat pretty quickly! You could also microwave in short bursts until warm.
Dina and Bruce says
The balsamic is a great flavor booster! Loved these!
Dannii says
My whole family loved these. Really light, but still total comfort food.
Ann says
Saving this recipe for Zucchini season when I’m desperately trying to use them up. Thanks!
Kechi says
This my kinds of meatballs – juicy, healthy and delicious! Bookmarked to make for later. Thanks for sharing!