These Turkey Zucchini Meatballs are easy to make and a great way to sneak in some extra vegetables. The shredded zucchini keeps these meatballs super moist and they are oven baked. Serve the meatballs with pasta, veggie noodles (like butternut squash or zucchini noodles) or with rice!
How to Make Turkey Zucchini Meatballs
This recipe is super easy to make. First, preheat the oven to 350 degrees and spray a large baking sheet with non-stick spray. Next, shred the zucchini. Then, using a clean dish towel or paper towels ring out as much as of the water as possible. Getting as much water as possible out of the zucchini is very important. If there is too much moisture in the zucchini the meatballs will not hold together very well.
Next, combine the ground turkey, zucchini, cheese, egg, oregano and black pepper in a mixing bowl. Mix until well combined (sometimes this is easier done with your hands). Then, roll them into meatballs. I like to use a scoop to do this so they are all about the same size. Depending on the size you like, you should get 20-28 meatballs. Place onto the prepared baking sheet.
Bake at 350 degrees, broil for a couple minutes, and then serve how you choose. Be sure the meatballs reach an internal temperature of at least 165 degrees.
The meatballs will stay a lighter color because of the zucchini, Parmesan cheese, and turkey than traditional beef meatballs. Also, because they are baked instead of fried they will not get as dark.
If you love Turkey Meatballs, check out our Turkey Bulgogi Meatballs for another delicious recipe to love.
- Serve meatballs with buttered pasta, marinara sauce and additional parmesan cheese. Add a pinch of red pepper flakes for a little kick.
- Over butternut squash noddles sautéed in a little olive oil, garlic, salt and pepper.
- With pasta, Alfredo sauce and steamed broccoli and garlic bread.
- As an appetizer with your choice of sauce for dipping.
- In a roll with sauce and melted cheese as a sandwich.
How to Store Leftovers
These meatballs are easy to store leftover. Simply place in an air tight container and refrigerate for up to 5 days. These meatballs are a great recipe to add to your meal prep routine because they can be made ahead of time. When ready to use them, simply microwave or heat in the oven for a few minutes and they are ready to use.
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If you enjoyed these Turkey Zucchini Meatballs and are looking for more meal ideas try our One Pot Black Bean and Corn Soup, Lemon Grilled Chicken, Cauliflower Pizza Crust, Butternut Squash Risotto with Bacon, Easy Mediterranean Quinoa Bowl, Crock Pot Orange Chicken, Turkey Stuffed Peppers, Turkey Meatloaf, Lemon Butter Shrimp and Pasta, Simple Gluten-Free Chicken Piccata and Sausage Casserole.
- 1 pound ground turkey
- 1 cup shredded zucchini (About 1 medium zucchini)
- 1/3 cup Parmesan cheese
- 1 egg
- 1 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- Combine all ingredients together. Be sure to drain water from zucchini before adding it to the mix.
- Roll into meatballs. Should yield 20-28 depending on the size you prefer.
- Bake in oven for 20 minutes.
- Increase oven temp to broil and cook for about 3-5 more minutes until slightly golden brown. Meatballs should reach an internal temperature of 165 degrees or more.
- Remove from oven and cool for a minute.
- Serve and enjoy!
To drain water from shredded zucchini use a clean cloth or paper towels to wring it out.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 174mgSodium: 555mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 33g