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. 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, shred the zucchini. Then, using a clean dish towel or paper towels ring out as much as of the water as possible. Next, combine all of the ingredients in a mixing bowl.
Then, roll them into meatballs. I got 24 out of my batch. Depending on the size you like, you should get 20-28.
Bake at 350 degrees, broil for a couple minutes, and then serve how you choose. The meatballs will stay a lighter color because of the zucchini, Parmesan cheese, and turkey than traditional beef meatballs. The kids had their meatballs with bow tie pasta, but for me it was butternut squash noddles that were sauteed in a little olive oil, garlic, salt and pepper. Yum!
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.
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- 1 pound ground turkey
- 1 cup shredded zucchini (About 1 medium zucchini)
- 1/3 cup Parmesan cheese
- 1 egg
- 1 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp 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
This post was originally published on October 23, 2018 and updated on September 28, 2020.