Do I have to peel the zucchini before shredding it?

No! You do not have to peel zucchini before shredding it. Just give it a little scrub while rinsing it under cold water. The peels contain nutrients and are thin enough that they soften when cooked.

How do you tell when turkey meatballs are done?

Turkey meatballs are cooked through when the internal temperature reaches 165°F. The best way to tell is by using an instant-read meat thermometer.

How do you reheat turkey meatballs?

To reheat turkey meatballs, preheat the oven to 325°F. Place the meatballs on a baking sheet and bake until warmed, about 8-10 minutes.

Turkey Zucchini Meatballs

Description

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.

Ingredients

Scale

1 teaspoon extra virgin olive oil
1 clove garlic, minced
1/4 cup diced onion (red or yellow)
1/2 cup shredded zucchini
1 pound 93% lean ground turkey
1 large egg
1/2 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Heat the olive oil in a small skillet over medium-low heat. Add the garlic and onion. Cook until the onion is translucent and garlic is fragrant, about 2-3 minutes. Set aside to let cool for a few minutes.
Using a paper towel or cheesecloth, squeeze the liquid out of the shredded zucchini. Discard the liquid and place the shredded zucchini in a large mixing bowl.
Add the ground turkey, egg, panko bread crumbs, parsley, sea salt, and cooked onion mixture to the mixing bowl. Using your hands or a silicone spatula mix until combined. Form the mixture into about 1-inch meatballs. Place them on the prepared baking sheet.
Bake for 12-15 minutes, or until cooked through. Serve with your favorite sauce and enjoy!