Turkey zucchini meatballs are the perfect way to add lean protein and extra veggies to your next meal! Mixed in a single bowl then popped in the oven, these meatballs are perfect for meal prep and freeze beautifully.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 236kcal
Ingredients
1pound(453g)ground turkey
1cup(135g)finely grated zucchini, liquid squeezed out after measuring
1largeegg
½cup(28g)panko breadcrumbs
½cup(50g)grated parmesan cheese
1teaspoonItalian seasoning
½teaspoonsalt
½teaspoononion powder
½teaspoongarlic powder
¼teaspoonred pepper flakes
¼teaspoonblack pepper
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large bowl, add ground turkey, shredded zucchini (with excess liquid squeezed out first), egg, breadcrumbs, parmesan cheese, Italian seasoning, salt, onion powder, garlic powder, red pepper flakes, and black pepper. Mix until completely and evenly incorporated.
Using a medium (1.5 tablespoon) cookie scoop, or your hands, form mixture into meatballs and place onto prepared baking sheet. Recipe should make about 24 meatballs of this size.
Bake for about 15-18 minutes, or until internal temperature reaches 165 degrees Fahrenheit (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).
Cooked turkey meatballs will look pale across the tops when cooked (since ground turkey is a lean white meat), and golden brown on the bottom. Turkey meatballs will not look dark brown like traditional beef meatballs.
Leftover turkey meatballs will keep for 3-4 days in a tightly sealed container in the refrigerator.
Turkey meatballs (raw or cooked) can be frozen for 3-4 months in a tightly sealed freezer-safe container.
Nutrition estimate shown is for ¼ of the recipe, or 6 meatballs (when recipe makes 24 meatballs).