Turkey Zucchini Meatballs

A Simple Weeknight Dish

These meatballs are simple enough for a weeknight meal or can be made ahead and even frozen for later. Using ground turkey makes them a leaner option and adding zucchini boosts their nutritional value. They’re delicious tossed with marinara and served over pasta or spaghetti squash.

Prep time: 10 minutes
Cook time: 18-20 minutes
Total time: 30 minutes
Serves: 4

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 pound 93/7 lean ground turkey (or 90% lean ground beef)
  • 1 cup shredded zucchini, loosely packed
  • 1 egg
  • 1/4 cup breadcrumbs
  • Optional: ¼ cups grated parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Preparation

  1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. Place shredded zucchini between two layers of paper towel and press down with hands to squeeze excess moisture from the zucchini.
  3. In a large mixing bowl, combine all ingredients together with a spoon or clean hands
  4. Form into 16 golf ball-sized meatballs and place on the baking sheet.
  5. Bake for 20 minutes or until meatballs are cooked through (165 degrees).

Category Tags

Entrees
Lisa Markley, MS, RDN, LD

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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