Turkey Zucchini Meatballs
These turkey zucchini meatballs are juicy, flavorful, and packed with hidden veggies! A healthy and easy dinner. Perfect for meal prep!
Servings: 6 (24 meatballs)
Calories: 252kcal
Equipment
- non-stick cooking spray
- large mixing bowl
- spatula
- medium-sized (2-tablespoon) scoop
- 9x13 baking dish
Ingredients
- 2 pounds lean ground turkey 93% lean, 7% fat, if possible
- 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 red wine or apple cider vinegar can be used
- 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 9x13-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
- 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.
- 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.
- 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.
Nutrition
Serving: 4 meatballs | Calories: 252kcal | Carbohydrates: 6g | Protein: 42g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 451mg | Potassium: 643mg | Fiber: 1g | Sugar: 3g | Vitamin A: 693IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 2mg