Full List of Ingredients
Aside from turkey and zucchini, all you need are a few pantry staples to throw together these turkey zucchini meatballs. We’re using crispy Panko breadcrumbs for texture, lots of yummy Italian seasonings for flavor, and an egg to bind everything together. Here’s the full ingredient breakdown:
Grated zucchini (from one large zucchini) Ground turkey: You can use lean meat or dark meat. Dark meat will be more flavorful and rich than lean ground turkey, but it’s completely up to your personal preference. Panko breadcrumbs Chopped scallions Garlic An egg Seasoning: Italian seasoning, onion powder, paprika, crushed red pepper flakes, kosher salt, and ground black pepper.
How to Make Ground Turkey Meatballs with Zucchini?
What’s better than a flavorful, healthy, and comforting recipe that comes together in only 30 minutes? Baking turkey meatballs is as simple as mixing the ingredients together, shaping them into meatballs, and popping them in the oven. Here’s a step-by-step breakdown:
Breadcrumbs: I love the crunch and crispiness of Panko breadcrumbs, but feel free to use regular breadcrumbs if Panko isn’t available. They even make gluten-free breadcrumbs for a great option that you can substitute if you follow a gluten-free diet! Or, for extra flavor, you can use seasoned bread crumbs if you can find them at your local grocery stores. Meat: If turkey isn’t your thing or if you’d like to take advantage of the meat you have on hand, you can easily substitute another ground meat for your meatballs with zucchini. I recommend ground pork, beef, or chicken. Onion: If you don’t have any scallions on hand (also known as green onions), you can use half of a grated onion instead. Just be sure to remove as many juices as possible using a colander or a double layer of paper towel, as we want to prevent the tender meatballs from becoming mushy. You can also substitute a teaspoon of onion powder if you don’t have a fresh onion (this will be in addition to the 1/2 teaspoon of onion powder that the recipe already calls for). Garlic: For an easy alternative to fresh garlic, simply substitute a teaspoon of garlic powder. Cheese: To add extra richness and a nutty Italian flavor, add a half cup of shredded parmesan cheese to this turkey meatballs recipe. Fresh herbs: If you want this recipe to be similar to the famous Ottolenghi turkey zucchini meatballs, you can add in fresh herbs such as fresh basil, parsley, mint, or dill. I recommend adding a total amount of about half a cup of herbs. Low carb, Whole30 or keto ground turkey meatballs: You can make a keto turkey meatball recipe or Whole 30 turkey meatballs by simply using an equal amount of almond flour instead of panko breadcrumbs.
How to Store, Reheat, & Freeze?
While these healthy turkey meatballs are easy to whip up for quick weeknight family dinners, this is also a good meal prep recipe for busy weeks ahead. Here are some tips for storing, reheating, and thawing your meatballs:
Serve it with a simple tomato sauce: While the meatballs are baking, simmer your favorite tomato sauce over medium-low heat on the stove, so it’s nice and hot when the meatballs are done. If you’re looking for an easy, homemade tomato sauce, try my Tomato Basil Sauce. You can even sprinkle on some parmesan cheese to complete the dish! Drizzle it with a yogurt dip: Meatballs are a popular Mediterranean dish, and in Turkey, we love to pair them with a creamy, tangy Tzatziki Sauce. You can also whip up a Greek Yogurt Dill Sauce or this sesame-based Yogurt Tahini Sauce for Middle Eastern turkey meatballs. Serve them on a generous dollop of your yogurt sauce of choice, or simply drizzle it right on top. Make pasta or zucchini noodles with meatballs: Name a more classic combination than spaghetti and meatballs! We have plenty of pasta dishes here on the blog that would pair perfectly with these tasty meatballs. Try this spicy, creamy Gigi Hadid Vodka Pasta, this easy, 30-minute Green Pasta, or a tangy, zingy Lemon and Ricotta Pasta. If you follow a low-carb diet but would still like to enjoy your meatballs with a pasta dish, you can serve them with veggie-based noodles like these Butternut Squash Noodles. Or, make turkey meatballs and Zoodles (zucchini noodles). Serve it in a roasted spaghetti squash: If you’ve never had a spaghetti squash, you’ll be amazed by how much it actually resembles spaghetti! Simply cut your squash in half, roast the spaghetti squash, and serve the meatballs inside each half. It offers a fun presentation and is a great low-carb option, too.
Store: You can store your leftover homemade turkey meatballs with or without tomato sauce. Either way, let them cool to room temperature before placing them in an airtight container. They will stay fresh in the refrigerator for about 3-4 days. Reheat: You can reheat your leftovers in the microwave or in the oven. Microwave in 30-second intervals, making sure to stir them after each interval. You can also reheat your turkey meatballs in the oven. I recommend low heat (300 degrees F) for about 5 minutes or so. Alternatively, you can heat up the meatballs in your tomato sauce on the stovetop. Freeze: If you decide to serve your turkey meatballs with tomato sauce, you can freeze the meatballs with the sauce in an airtight container. However, I find it easier to freeze the meatballs individually so they don’t stick together. Place the leftover cooked meatballs in a single layer on a large baking sheet, let them freeze, and then store them in a freezer-safe plastic bag or container. However you choose to freeze them, they should keep for about 2 months. Thaw: Thaw your frozen meatballs overnight in the fridge and reheat once completely thawed.
Other Ground Meat Recipes You Might Like
I love to use various types of ground meat for easy weeknight meals, as it cooks quickly and pairs well with a variety of flavor profiles. If you’re looking for more quick and easy meals with ground chicken or beef, check out these recipes below:
Don’t worry about spacing: Unlike cookies, these lean turkey meatballs won’t expand as they cook. You can place them pretty close together on your baking sheet, which will hopefully prevent you from needing another baking sheet (because who wants to wash more pans than needed?). Wet your hands: The turkey mixture is a little sticky, so I found that wetting my hands before rolling the meatballs prevented the mixture from sticking to my hands and making a mess. Use a cookie scoop: For evenly-sized meatballs, use a small cookie scoop (affiliate link). Ensuring they are the same size will also help them cook evenly. Remove excess juices: While it may be tempting, especially if you’re in a rush, don’t skip the step where you squeeze the juices from the grated zucchini. This step only takes a second and will yield juicy baked turkey zucchini meatballs instead of mushy and soggy ones.
Ground Chicken Bolognese Turkish Meatballs with Ground Beef Pasta Bolognese Recipe Meatball and Potato Bake
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