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Turkey Zucchini Meatballs

Print Recipe
Turkey zucchini meatballs are a great way to sneak extra veggies into your meal and use up all that summer zucchini!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 meatballs
Calories 135
Author Annalise

Ingredients

  • 1 lb ground turkey
  • 1 cup shredded zucchini
  • ¾ cup bread crumbs (I prefer panko breadcrumbs)
  • cup shredded parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons butter or olive oil
  • 1 quart marinara sauce
  • 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. Use a spoon or cookie scoop to form mixture into golf ball-sized meatballs.
  • Place on a pan lined with parchment paper and chill in the fridge for 30 minutes.
  • 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.
  • 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.
  • Serve meatballs over pasta, or as desired. Add optional garnishes of more parmesan cheese and fresh basil.

Notes

Notes:

  • This recipe can also be made with ground chicken or pork.
  • To cook these meatballs in the oven, place chilled meatballs in a greased casserole dish and brown in the oven at 425°F for 10 minutes, then cover meatballs with marinara sauce and bake at 350°F for about 10-15 minutes more until cooked all the way through.
  • If marinara sauce thickens too much while cooking the meatballs, thin it out with a little water. Use reserved pasta water if serving this dish with pasta.
  • Store leftovers in the fridge for up to 1 week.

Nutrition

Calories: 135kcal | Carbohydrates: 11g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 763mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg