Zucchini Turkey Meatballs
These Zucchini Turkey Meatballs are a delicious, savory, easy turkey meatball recipe that happen to include a hidden veggie!
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Reasons You’ll Love This Recipe:
- Hidden Veggie – I’ll never lie about vegetables in food to my kids, but I also don’t think there’s anything wrong with getting some extra veggies and nutrients in a food we’re already eating!
- High Protein – using lean ground turkey as the main ingredient for these meatballs makes them a high-protein option.
- Simple – these meatballs are pretty simple and straightforward to make, with basic ingredients and streamlined prep.
- Baked – the meatballs get placed on a sheet pan and then baked, giving you hands-off time to catch up on dishes or pack some lunches for the next day.
- Delicious – flavorful and tender, these meatballs are absolutely delicious!
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Lean Ground Turkey – I recommend using a 93/7 lean ground turkey, but you can also substitute ground chicken or ground beef, too.
- Zucchini – freshly grated zucchini adds moisture to these meatballs, and sneaks in a few extra nutrients.
- Egg – helps bind the meatballs together
- Bread Crumbs – I use my homemade whole wheat bread crumbs, but any bread crumb helps bind them together. You can definitely use gluten-free, if you need or prefer to!
- Parmesan Cheese – adds more flavor and a little more moisture and tenderness to the turkey meatballs.
- Seasonings – flavorings are pretty straightforward, with garlic powder, onion powder, salt, smoked paprika, and Italian seasoning.
How to Make Zucchini Turkey Meatballs
For complete instructions, please check out the recipe card at the bottom of this post.
To a large bowl, add all of the ingredients and stir until just combined.
Use a small cookie scoop to scoop the meatballs, then roll and place on a baking sheet. Bake until done, then serve as is or with your favorite sauce and enjoy!
Tips and Variations
- Dairy-Free – skip the parmesan, or substitute your favorite plant-based parmesan substitute.
- Gluten-Free – these turkey zucchini meatballs are easily made gluten-free, simply by swapping the bread crumbs for gluten-free bread crumbs.
- Peel the Zucchini – for pickier eaters who feel skeptical about green things in their food, you can peel your zucchini. It also helps to finely grate the zucchini in these instances, too.
- Add other flavors – incorporating crushed red chili flakes, a couple tablespoons of pesto, or some chopped fresh parsley or basil are all great ways to elevate the flavor even more.
- Air Fry – you can air fry the meatballs instead of baking. Place on the air fryer rack and air fry at 400 degrees for 9-12 minutes. Be sure not to overcrowd the air fryer – you may need to do them in 2 or 3 batches!
Meal Prep: Storing & Reheating
Meatballs are one of my favorite foods to meal prep! They can be stored in an airtight container in the fridge for 3-5 days, or even frozen for up to 3 months.
They certainly can be eaten fresh from the fridge, if you enjoy that, but they can also be reheated in the microwave at 1-2 minutes for a serving of meatballs. You can also reheat them in an air fryer or in a skillet, with sauce. They can also be made ahead in a slow cooker with sauce, too!
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More Ground Turkey Recipes to Love
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Zucchini Turkey Meatballs
Ingredients
- 1 medium zucchini grated (about 1.5 cups)
- 1 pound lean ground turkey
- ⅓ cup bread crumbs
- 1 large egg
- ¼ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat: Preheat oven to 400°F and line a sheet pan with parchment paper or foil for easier clean up.
- Shred zucchini: Use a box grater to grate the zucchini – it should yield around 1.5 cups.1 medium zucchini
- Mix meatballs: Add all ingredients to a large bowl and gently mix until combine. Use a small cookie scoop to scoop the mixture and then roll into balls.1 pound lean ground turkey, 1/3 cup bread crumbs, 1 large egg, 1/4 cup grated parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Bake: Place meatballs on the prepared baking sheet, then bake for 15-18 minutes, or until the internal temperature of the meatballs reaches 165°F.
- Serve/ Store: Serve immediately, or let cool and store in an airtight container in the fridge or freezer. Enjoy!
