A lighter take on your classic meatball recipe, these turkey zucchini meatballs are perfect for when you're craving healthy comfort food that won't weigh you down. They're unbelievably tender and packed with protein and veggies, making them a wholesome option for weeknight dinners or meal prep.
For the longest time, I couldn’t choose a favorite between my Thanksgiving meatballs and my ground pork meatballs.
But ever since I created this zucchini turkey meatball recipe, it’s been game over. Light, juicy, and packed with flavor, these have officially taken the top spot!
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Why you'll love this recipe
- Easy - Simply mix, roll, and bake.
- Texture - Shredded zucchini adds moisture to ground turkey, an otherwise lean meat that's easy to overcook and dry out.
- Versatile - Perfect over pasta, rice, or zucchini noodles, the serving and pairing options are endless!
Ingredient notes
- Ground turkey - I use ground turkey because it's lean yet flavorful. It's perfect for those who want a healthier alternative to beef or pork.
- Zucchini - The shredded zucchini not only adds moisture to the meatballs but also provides a sneaky way to incorporate veggies. I bet your toddler won't even notice they're in there!
- Mozzarella cheese - Adds creamy texture.
- Panko breadcrumbs - Panko breadcrumbs are light and airy, which helps give the meatballs a more soft and delicate texture. Make sure you choose unseasoned, plain panko breadcrumbs.
- Grated/shredded onion - You can use either white or yellow onion. Grating onion helps release its moisture, allowing it to blend evenly into the meatball mixture for a smoother texture without any big chunks.
*See the recipe card below for a detailed list of ingredients and measurements.
How to make turkey meatballs with zucchini
Recipe rundown
- Combine all ingredients in a large mixing bowl.
- Roll into meatballs.
- Bake for 25 minutes at 350°F.
- Serve and enjoy!
Step-by-step instructions
Step 1: Combine the ground turkey, breadcrumbs, mozzarella, zucchini, onion, egg, Worcestershire, salt, and seasonings in a large bowl and mix until fully incorporated.
Step 2: Roll the meatball mixture into 24 evenly sized meatballs and place them on a parchment-lined baking sheet. I like to use a cookie scoop!
Step 3: Place the meatballs in the oven and bake at 350°F for 25 minutes or until cooked through.
Step 4: Once fully cooked, remove the zucchini meatballs from the oven, serve immediately, and enjoy!
Recipe testing notes
I initially tested the recipe at 375°F with a foil-lined baking sheet, but it resulted in burnt bottoms. To prevent the bottom of the meatballs from burning, line a light-colored baking sheet with parchment paper, move your oven rack to the top, and bake at 350°F.
What to serve with turkey zucchini meatballs
Pasta and marinara sauce are the obvious choices. However, shredded spaghetti squash (like this grilled spaghetti squash) or zoodles are great options, too! You can also make the turkey zucchini meatballs the main dish and pair them with:
Expert tips
- Use a cookie scoop for evenly sized meatballs. I use a 1.5-tablespoon medium-sized cookie scoop.
- Squeeze the water out of your zucchini before adding it to the meatball mixture. You don't have to go crazy here. Just a good squeeze in a couple of paper towels will do the job.
- Grate your onion using the large holes on a 4-sided box grater.
Storage notes
Meatballs stay fresh in the refrigerator for up to four days and reheat quickly in the microwave. But if you're like me, you'll just grab a few straight from the fridge for a quick snack, no reheating required!
Frequently asked questions
The biggest reason is for moisture and texture. Zucchini does a great job at preventing turkey meatballs from drying out and helps them maintain a tender texture.
To keep vegetable meatballs from falling apart, use a good binder like eggs, breadcrumbs, or cheese to help hold everything together. I use all three in this turkey zucchini meatball recipe!
Yes, too much moisture can make the meatballs fall apart. Place the shredded zucchini in 2-3 layers of paper towels, wrap it up tightly, and squeeze out the excess water.
Other recipes to consider
If you tried this Turkey Zucchini Meatball Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Turkey Meatballs with Zucchini
A lighter take on your classic meatball recipe, these turkey zucchini meatballs are perfect for when you're craving healthier comfort food that won't weigh you down. They're unbelievably tender and packed with protein and veggies, making them a wholesome option for weeknight dinners or meal prep.
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- ¾ cup panko breadcrumbs (plain)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ cup shredded mozzarella cheese
- 1 cup shredded (grated) zucchini
- ¼ cup grated white onion
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 pound lean ground turkey
Instructions
- Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
- Wrap your shredded zucchini in 2-3 paper towels and squeeze out as much water as you can.
- Add all of the meatball ingredients to a large mixing bowl and combine. I like to first mix the dry ingredients (panko breadcrumbs, garlic powder, onion powder, dried thyme, kosher salt) and then incorporate the shredded mozzarella and shredded zucchini. After that, I'll add the wet ingredients (grated onion, egg, Worcestershire sauce) and finish with the ground turkey. Mix until just combined.
- Roll the meatball mixture into 24 evenly-sized meatballs and place them on your prepared baking sheet. I used a 1 ½ tablespoon cookie scoop to do this.
- Transfer the meatballs to your preheated oven and bake for 25 minutes or until cooked through.
- Toss them with your favorite sauce and serve over pasta or as the main dish. Enjoy!
Notes
- Use a cookie scoop for evenly sized meatballs. I use a 1.5-tablespoon medium-sized cookie scoop.
- Squeeze the water out of your zucchini before adding it to the meatball mixture. You don't have to go crazy here. Just a good squeeze in a couple of paper towels will do the job.
- Grate your onion using the large holes on a 4-sided box grater.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: 4 meatballs
- Calories: 207
- Sugar: 1.6 g
- Sodium: 446.8 mg
- Fat: 9.3 g
- Carbohydrates: 11.9 g
- Fiber: 0.8 g
- Protein: 18.9 g
- Cholesterol: 91.7 mg
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