These turkey zucchini meatballs are so delicious — you’d never know that they’re packed with fresh zucchini. Juicy, flavorful, and ready in about 30 minutes!
Sneaking veggies into meals is a trick that I’ve been doing for years (I know all my fellow moms relate!). Now that my two boys are teens, they’re a little more open-minded to veggies — but I still won’t pass up an opportunity to hide them in a dish lol… like these turkey zucchini meatballs. They’re filling, high-protein, easy to make, and made with minimal ingredients that you probably already have on hand. My secret is grating the zucchini super finely so it’s well-hidden, and it actually makes the meatballs sooo moist without adding a strong veggie flavor. Whether you’re feeding young picky eaters or health-conscious adults, this recipe is a game-changer.
Now… what to do with these meatballs? My favorite way to serve them is with 5-minute marinara sauce, homemade pasta, and plenty of Parmesan cheese for a classic Italian-American dinner. Whenever I want a lighter lunch, I’m also a huge fan of dishing up the meatballs with avocado hummus or tzatziki sauce, and adding grilled zucchini and squash on the side.
Turkey Zucchini Meatballs Video
How To Make Turkey Zucchini Meatballs
You guys, waiting to devour these turkey zucchini meatballs is seriously the hardest part of this recipe. All you have to do is mix together a few simple ingredients, shape and fry the meatballs, then let the oven do the rest of the work!
- Grate the zucchini and onion: Grate the zucchini using the small holes on a box grater, then squeeze out as much liquid as possible with a clean kitchen towel. Grate the onion.
- Mix together the meatball ingredients: In a large bowl, mix together the ground turkey, breadcrumbs, eggs, garlic parsley salt, black pepper, and shredded zucchini and onion until just combined.
- Shape and sauté the meatballs: Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs. Heat the oil in a large oven-safe skillet over medium-high heat, and fry the meatballs until they are brown on all sides.
- Finish the meatballs off in the oven: Transfer the skillet to a 425°F oven and bake for 10–15 minutes, or until the internal temperature of the meatballs reaches 165°F. Serve the meatballs warm and enjoy!
Tips For the Best Turkey Zucchini Meatballs
Baked turkey meatballs sometimes have a tendency to turn out dry or fall apart. Here are my top tips for the most mouthwateringly moist, easy-to-assemble, and family-favorite meatballs.
- Squeeze out as much of the zucchini liquid as you can. To prevent soggy meatballs, wring out the zucchini juices with a clean kitchen towel. Don’t stress about removing every gram of liquid, but do your best!
- Avoid overworking the meatball mixture. Overmixing the ground turkey can result in tough, dense meatballs instead of light and tender ones. Mix until all the ingredients are just combined.
- Shape the meatballs evenly. Aim for 1.5-inch diameter meatballs to ensure they cook consistently. I typically shape them with wet hands, but a large cookie scoop would come in handy here.
- Use a large skillet. I prefer cooking all the meatballs in one batch for simplicity’s sake, so I use my 12-inch cast iron skillet. If you can’t sauté all the meatballs at once though, just make sure to place them all back into the skillet for the baking time.
- Test the internal temperature of the meatballs. This is the most sure-fire way to make sure the meatballs are cooked all the way through. Pull the skillet out of the oven after 10 minutes and poke the thermometer probe into the center of a meatball. Once the temp reaches 165°F, you’re good!
Storage & Reheating
Most of my time is taken up by meal-prepping for three hungry men, so these turkey zucchini meatballs are a great solution. Having a batch ready to go is a dinner lifesaver!
- Refrigerator: To store for up to four days, place the cooked and cooled meatballs in an airtight container and refrigerate.
- Freezer: To store for up to three months, place the cooked and cooled meatballs on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen meatballs to a freezer-safe bag. Thaw the meatballs in the fridge overnight before reheating.
- Reheating: For the best results, reheat leftover meatballs in a hot oiled skillet or in the oven at 350°F covered with foil for about 10-15 minutes.
More Turkey Recipes
- Air Fryer Turkey Meatballs — Juicy on the inside and crispy on the outside… just read the reviews!
- Ground Turkey Stuffed Bell Peppers — Saucy turkey, rice, and veggies stuffed into tender peppers
- Turkey Chili — One of our family-favorite recipes and perfect for clearing out the pantry
- Crazy Good Turkey Meatloaf — Unbelievably moist, flavorful, and comforting
- Turkey Lettuce Wraps — A refreshing low-carb option when you’re craving a wrap
Recipe
Ingredients
- 2 medium zucchini (about 16 oz), grated
- 1 small onion grated
- 2 large eggs
- 1 cup bread crumbs
- 1 tbsp garlic parsley salt
- 1 tsp ground black pepper
- 1 1/5 lb ground turkey breast
- 2 tbsp oil olive or avocado
Instructions
- Grate the zucchini using the small holes on a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out as much liquid as possible. Grate the onion as well.
- In a large bowl, combine the ground turkey, breadcrumbs, eggs, garlic parsley salt, black pepper, grated onion, and zucchini. Mix until just combined — be careful not to overwork the mixture.
- Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs. Preheat the oven to 425°F. In a large oven-safe skillet, heat the oil over medium-high heat. Add the meatballs and brown them on all sides, about 5–7 minutes total.
- Transfer the skillet to the oven and bake for 10–15 minutes, or until the internal temperature of the meatballs reaches 165°F.
- Serve the meatballs warm on their own, with rice, pasta, or alongside a salad. Enjoy!
No Comments