Turkey Zucchini Meatballs
Turkey zucchini meatballs are a great way to sneak extra veggies into your meal and use up all that summer zucchini!
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)
- ⅓ 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.
Calories: 397kcal, Carbohydrates: 29g, Protein: 36g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 68mg, Sodium: 2045mg, Potassium: 1174mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1181IU, Vitamin C: 22mg, Calcium: 181mg, Iron: 4mg
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