Oven Baked Turkey Zucchini Meatballs
Combine grated zucchini, ground turkey, breadcrumbs and herbs to create a moist, flavor packed meatballs
Ingredients
- 16 oz Ground Turkey 450g
- 1 cup Zucchini grated and squeezed out
- ½ cup Breadcrumbs
- ¼ cup Grated Parmesan
- 1 large Egg
- 2 cloves Garlic minced
- 2 tablespoon Fresh Parsley finely chopped
- ½ teaspoon Salt
- 1 teaspoon Italian Seasoning
Instructions
- Preheat the oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the zucchini: Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This step is critical to prevent soggy meatballs.
- Mix the meatballs: In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan (if using), egg, garlic, herbs, salt, and pepper. Mix gently until just combined.
- Shape: Roll into 18–20 evenly sized meatballs and place on the prepared baking sheet.
- Bake: Bake for 18-20 minutes, flipping halfway if desired, until cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
Notes
Serving Ideas
- Serve with lemon yogurt sauce or tzatziki
- Toss with marinara and serve over pasta or zucchini noodles
- Add to grain bowls with rice, cucumber, and herbs
Tips & Variations
- Extra moisture: Add 1–2 tablespoons milk or olive oil to the mixture
- Gluten-free: Use gluten-free breadcrumbs or oat flour
- Air fryer: Cook at 375°F (190°C) for 12–14 minutes, shaking once
- Freezer-friendly: Freeze cooked meatballs for up to 2 months
Nutrition
Calories: 234kcalCarbohydrates: 13gProtein: 33gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 114mgSodium: 578mgPotassium: 494mgFiber: 1gSugar: 2gVitamin A: 389IUVitamin C: 9mgCalcium: 109mgIron: 2mg
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