Description
These Turkey Zucchini Meatballs are a healthy and delicious way to sneak extra veggies into your dinner. Packed with lean protein, grated zucchini, and savory Parmesan cheese, they are tender, flavorful, and incredibly versatile. Baked to golden perfection, these meatballs are perfect for tossing with pasta, stuffing into subs, or simply enjoying on their own as a wholesome snack.
Ingredients
- 1 pound lean ground turkey
- 1 1/2 cups grated zucchini (approx. 1 medium zucchini)
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
Instructions
Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
The Squeeze (Crucial Step)
Place the grated zucchini in the center of a clean dish towel or a stack of sturdy paper towels. Wrap it up and squeeze firmly over the sink to drain out as much excess moisture as possible. If you skip this, the meatballs will be soggy.
Mix
In a large bowl, combine the squeezed zucchini, ground turkey, Panko breadcrumbs, Parmesan cheese, egg, Italian seasoning, onion powder, garlic powder, paprika, and sea salt.
Combine
Using clean hands or a spoon, mix until everything is just combined. Do not overwork the meat, or the meatballs will become tough.
Shape
Scoop the mixture (a cookie scoop works best) and gently roll into golf ball-sized portions (approx. 1.5 inches). Arrange them in a single layer on the prepared baking sheet.
Bake
Bake for 18 to 20 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and slightly golden on the outside.
Serve
Remove from oven and serve warm.
Notes
Water Content: Zucchini is over 90% water. Squeezing it dry prevents the meatballs from steaming from the inside out and flattening during baking.
Texture: The zucchini adds moisture to the lean turkey, so even though you squeeze the water out, the final result is incredibly tender, not dry.
Uniformity: Using a medium cookie scoop helps ensure all meatballs are the same size so they bake evenly.
Pan-Fry Option: You can fry these in a skillet with olive oil over medium heat, turning frequently, until browned and cooked through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner / Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 Meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
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