Turkey Zucchini Meatballs
These turkey zucchini meatballs are tender, flavorful, and an easy meal for any night of the week! They’re made with Parmesan cheese, panko breadcrumbs, and simple seasonings. After a short chill, they’re browned and finished in marinara for even more flavor, with an easy baked option included too.
Recipe overview: Turkey Zucchini Meatballs
- Shredded zucchini keeps these lean turkey meatballs tender and juicy—there’s no need to squeeze out the moisture.
- Panko breadcrumbs absorb that zucchini moisture and help the meatballs hold together without an egg.
- Chilling the meatballs before cooking makes them easier to brown without falling apart.
- Brown them on the stovetop and finish them in marinara for maximum flavor, or use the included oven method.
- They’re freezer-friendly and easy to make ahead for weeknight dinners.
Summarize & save this content on:
My family loves classic spaghetti and meatballs, and these turkey meatballs filled with shredded zucchini, parmesan cheese and breadcrumbs are one of my favorite ways to make the meal a bit lighter. Plus, it’s a great way to use up extra zucchini (If you have even more zucchini to use up, check out my favorite sweet and savory zucchini recipes!)
I like to serve these turkey zucchini meatballs over al dente spaghetti with my easy homemade marinara sauce or with a loaf of crusty bread and a simple side salad.
Be sure to also try my Classic Spaghetti and Meatballs and Pork Quinoa Meatballs recipes.
Ingredients you’ll need
- Ground turkey: I use 93/7%. And it’s my favorite for this recipe, but you can also use ground chicken or ground pork with similar results.
- Zucchini: You’ll need just one packed cup, which is one medium zucchini. There’s no need to squeeze off excess moisture from the zucchini, it will be absorbed by the breadcrumbs.
- Breadcrumbs: I prefer panko breadcrumbs because they can soak up a lot of moisture from the zucchini, but any kind of plain breadcrumbs will work fine. Use gluten-free breadcrumbs to make these meatballs gluten-free.
- Parmesan: It adds a lot of flavor, don’t skip it.
- Marinara sauce: Use your favorite store-bought brand, or make it homemade. Use my easy homemade marinara sauce year-round, or my fresh tomato basil marinara sauce when tomatoes are in season.
How to make turkey zucchini meatballs, step by step
How to bake turkey zucchini meatballs
You can bake these turkey zucchini meatballs with or without marinara sauce, which is a great option for meal prep or when you want to use them in another dish. As a bonus, there’s no need to chill the meatballs before baking!
- With marinara sauce: Place the meatballs in a casserole dish and bake at 400°F for 10 minutes to start browning. Cover with marinara sauce, reduce the oven temperature to 350°F, and bake for 15 minutes more, or until the centers reach 165°F.
- Without marinara sauce: Arrange the meatballs on a lined sheet pan and bake at 400°F for 20–25 minutes, or until the centers reach 165°F.
Expert tips
- Don’t squeeze the zucchini. The panko breadcrumbs absorb the extra moisture and help keep the meatballs tender.
- Mix gently. Overworking ground turkey can make meatballs dense or tough, so stir just until everything is combined.
- Use a cookie scoop for even sizing. Uniform meatballs cook more evenly and are easier to portion.
- Chill before pan-frying. A short chill firms up the meatballs so they’re easier to brown without falling apart. You can skip this step if baking them.
- Don’t overcrowd the skillet. Give the meatballs enough room to brown instead of steam, cook in batches if needed.
- Use a thermometer to check doneness. Ground turkey should reach 165°F in the center.
What to serve with turkey zucchini meatballs
There are so many ways to turn these turkey zucchini meatballs into a complete meal! Here are a few of my favorites:
- Serve with pasta and marinara. Spoon the meatballs and sauce over spaghetti or your favorite pasta, and finish with Parmesan cheese and fresh basil. Try my easy homemade marinara sauce if you want to make the sauce from scratch.
- Add crusty bread. My rosemary Parmesan focaccia is perfect for soaking up extra marinara sauce.
- Pair with a fresh salad. Keep dinner simple with my homemade Caesar salad or arugula caprese salad on the side.
- Skip the pasta for a lighter meal. Serve the meatballs with marinara alongside a salad, roasted vegetables, or your favorite cooked grain.
Turkey zucchini meatballs FAQs
No. There’s no need to squeeze out the excess moisture—the panko breadcrumbs absorb it and help keep the meatballs tender.
Make sure the mixture is well combined, use the full amount of breadcrumbs, and chill the shaped meatballs before cooking them on the stovetop. Also let them brown before turning so they have time to set.
Avoid overmixing the meat and don’t overcook the meatballs. The shredded zucchini also adds moisture and helps keep them tender.
Yes. You can shape the meatballs ahead and keep them chilled until ready to cook, or cook them completely and reheat later.
Use an instant-read thermometer to check the center. Ground turkey should reach 165°F.
More easy dinners with zucchini
Turkey Zucchini Meatballs
Ingredients
- 1 lb ground turkey , 93/7% recommended
- 1 cup shredded zucchini , packed into cup but not squeezed of moisture (About 1 medium zucchini)
- ¾ cup bread crumbs (panko breadcrumbs recommended)
- â…“ cup shredded parmesan cheese
- 1 teaspoon onion powder (see Notes)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter or olive oil
- 1 quart marinara sauce , store-bought or homemade
- Additional parmesan cheese , for garnish (optional)
- Chopped fresh basil , for garnish (optional)
Instructions
- In a large bowl, combine the ground turkey, zucchini, bread crumbs, Parmesan cheese, salt, pepper and onion powder. Form mixture into generous rounded tablespoons (I like to use a 1½-tablespoon cookie scoop for this).
- Place meatballs on a pan lined with parchment paper and chill in the fridge for at least 30 minutes (and up to 24 hours). This will help them hold their shape and not fall apart during cooking.
- Set a large skillet over medium-high heat and add butter or olive oil. Add meatballs and brown on a few sides for a few minutes on each side. Adjust heat as needed, keeping it between medium and medium-high.
- Add marinara sauce to the skillet, covering the meatballs completely, and cover pan with a lid.
- Reduce temperature to medium-low and cook until meatballs are done (thermometer should read 165°F), lifting lid and stirring sauce and meatballs occasionally. If marinara sauce thickens too much during cooking, thin it out with a little water. Use reserved pasta water if serving this dish with pasta.
- Serve meatballs over pasta, or as desired. Add optional garnishes of more parmesan cheese and fresh basil.
Notes
- Ground turkey alternatives: This recipe can also be made with ground chicken or pork.
- Onion powder: You can substitute with garlic powder, or use a combination— 1/2 teaspoon onion powder + 1/2 teaspoon garlic powder.
- To cook these meatballs in the oven: Skip the chill in Step 2 and place meatballs in a casserole dish and bake in a 400°F oven for 10 minutes to start browning, then cover with marinara sauce, reduce heat to 350°F and bake for 15 minutes more until cooked all the way through. To bake plain turkey zucchini meatballs: Place meatballs on a lined sheet pan at bake at 400°F for 20-25 minutes until cooked all the way through.
- Store leftovers in the fridge for up to 3-4 days.
I love to make these turkey zucchini meatballs as a healthier option to traditional spaghetti and meatballs. My kids don’t even notice the extra veggies! And they’re every bit as tender and flavorful.
The tomato gravy I used turned out well, and the meat is incredibly soft and moist.
I just made such meatballs, they surpassed all my expectations, but actually I did not expect anything special from them, but when I tried, this is really tasty, they are so juicy and tender.