Turkey Zucchini Meatballs

Turkey Zucchini Meatballs are loaded with veggies and are super moist. They’re juicy, flavorful, and versatile. Serve them with your favorite sauce for an easy weeknight dinner.

Why You’ll Love This Recipe

You’re going to love these oven-baked ground turkey meatballs with zucchini. They’re easy to make and ready in just 30 minutes.

What’s better than a tender and juicy meatball? Nobody likes a dry meatball, and these will not disappoint! I make these all the time and love that there are so many different ways you can serve them.

These meatballs are a lighter meal option since they use lean ground meat. I love finding ways to swap in ground turkey or chicken for traditional beef recipes. They’re dairy-free and can be made gluten-free with gluten-free bread crumbs.

I love adding them to grain bowls with tzatziki or a tahini sauce. They’re also perfect drizzled with marinara for meatball subs or served over spaghetti. You can even pop some toothpicks in them, then serve them as a game-day appetizer or freeze them for later.

Looking for veggie-packed ground turkey recipes? Try these Veggie Loaded Turkey Burgers, Buffalo Turkey Meatballs, or Turkey Meatloaf with Zucchini.

Ingredients

• Ground Turkey: Use 93% lean ground turkey. I don’t recommend much leaner because they could become dry and have less flavor when baked. You can substitute for ground chicken, beef, or pork.
• Zucchini: You’ll need about one medium shredded zucchini. I use my box grater on the larger holes to grate it. Learn more about shredding zucchini.
• Onion and Garlic: Finely diced yellow or red onion. Choose the onion that works best with how you plan to use the meatballs.
• Olive Oil: Just a drizzle of extra virgin olive oil to sauté the onions and garlic.
• Egg: A large egg to bind all the meatball ingredients together.
• Panko Bread Crumbs: Plain panko breadcrumbs help these meatballs stay moist. Swap out for regular bread crumbs, if that’s what you have on hand. Whole wheat seasoned breadcrumbs are also a great option. To make gluten-free turkey meatballs, use gluten-free bread crumbs.
• Parsley: Dried parsley for added flavor. You can substitute for your favorite dried herbs.
• Sea Salt: Fine sea salt to round out the flavors.

*The full ingredient list with amounts is in the recipe card below.

How to Make Baked Turkey Meatballs with Zucchini

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

2. Heat the olive oil in a small skillet over medium-low heat. Add the garlic and onion. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes. Set aside to let cool for a few minutes.
3. Squeeze the liquid from the shredded zucchini using a paper towel or cheesecloth. Discard the liquid and place the shredded zucchini in a large mixing bowl.

4. Add the ground turkey, egg, panko bread crumbs, parsley, sea salt, and cooked onion mixture to the mixing bowl. Mix until combined using your hands or a silicone spatula. Form the mixture into 1-inch meatballs using your hands or a cookie scoop. Place them on the prepared baking sheet.
5. Bake for 12-15 minutes, or until cooked through. Serve with your favorite sauce, and enjoy!

Expert Tip: Mix the meatball mixture until just combined. You don’t want to overwork the turkey because it can become tough when baked.

Variations

• Make them cheesy. Add 1/3 cup of grated parmesan cheese for even more flavor.
• Give them a kick. Like some spice? Add some crushed red pepper.
• Add more veggies. Grated carrots, chopped spinach, and diced mushrooms are all great options.
• Make them gluten-free. Use gluten-free bread crumbs to make them gluten-free.

How to Serve Zucchini Turkey Meatballs

If you’re looking for serving suggestions, try some of my favorite ways to enjoy these meatballs.

Toss them with your favorite sauce, like marinara, alfredo, or pesto. They’re great served over spaghetti or your favorite pasta shape. 

Add them on top of your favorite salad or grain bowl. They’re also great served in a pita with tzatziki or Greek yogurt dill dip, cucumber, lettuce, and tomatoes.

Make Ahead and Storage

Make Ahead: Turkey meatballs are perfect for meal prep. You can make them ahead of time, then store them for a few days in the fridge.

To Store: Refrigerate in an airtight container for up to 3 days.

To Freeze: Let the cooked meatballs cool, then place them on a parchment-lined baking sheet in the freezer for an hour or two until frozen. Place them in a freezer-safe plastic or reusable bag or an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ’s)