Tender, lemon-bright, and loaded with fresh zucchini, these turkey zucchini meatballs are a dinner dream. Bake them in the oven for a quick, healthy meal, and serve with a creamy yogurt dipping sauce.
Love meatballs? Me too, it's kind of my thing. Try these BBQ Turkey Meatballs, and these Greek Chicken Meatballs.
You'll Love this Recipe
When summer zucchini is overflowing at the farmers market (or your neighbor leaves a basket on your porch), these lemon zucchini turkey meatballs are my favorite way to put it to delicious use. Bright with fresh lemon, herby with oregano, and tender from shredded zucchini, they’re light enough for a warm evening but satisfying enough to stand on their own. Bonus: they’re oven-baked, so you can keep dinner hands-off and fuss-free.
Unlike many turkey meatball recipes that can turn out dry or bland, these turkey zucchini meatballs are juicy, flavorful, and packed with summer freshness. Shredded zucchini adds moisture, lemon wakes up the flavor, and fresh oregano brings an herby Mediterranean vibe. Served with a simple zucchini tzatziki, they’re a healthy, make-ahead-friendly dinner you’ll want on repeat all season long.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Ground Turkey – Lean but protein-packed; choose extra-lean for a lighter option or regular ground turkey for more richness.
- Zucchini – The not-so-secret ingredient that keeps these meatballs tender and moist; you’ll use it in both the meatballs and the tzatziki.
- Lemon – Both zest and juice brighten the flavor and balance the richness of the turkey.
- Fresh Oregano – Earthy and fragrant; if using dried, reduce the quantity so it doesn’t overpower.
- Breadcrumbs – Hold the meatballs together while keeping them light; use gluten-free if needed.
- Zucchini Tzatziki – A creamy, cooling sauce with dill, garlic, and yogurt that ties the dish together.
Subs + Additions
- Subs:
- Protein Subs – These meatballs work well with ground chicken, pork, or beef. Stay tuned for my vegetarian version!
- Additions: Tuck some crumbled feta or mini mozzarella into the meatballs for a cheesy twist!
Tools
- Baking sheet
- Large bowl
- Cookie scoop (optional)
👩🍳 SERVING SUGGESTIONS:
These lemon zucchini turkey meatballs are endlessly versatile, so you can enjoy them in more than one way:
- Mediterranean Bowl Style – Layer fluffy rice or quinoa in a bowl, add a simple cucumber salad, and finish with a generous dollop of zucchini tzatziki.
- Pasta Night Upgrade – Toss hot pasta with sautéed garlic, lemon zest, a splash of pasta water, and grated parmesan, then top with meatballs and sprinkle with fresh oregano.
- Meal Prep Hero – Pack them with veggies and grains in containers for an easy, healthy lunch all week long.
Quick Helpful Tips for Kick A Meatballs!
FACT #1 – The zucchini in the meatballs contributes a tremendous amount of moisture – in a good way – resulting in super tender, moist, and fluffy meatballs.
TIP #1 – BUT – you still need to squeeze the water out of the zucchini. Grate the zucchini in a food processor or box grater and then use a clean dish towel to squeeze out water. You will easily squeeze out 1 cup of zucchini water – or more! My absolute favorite tool for this job is to use a “Nut Milk Bag” or “Cheesecloth Bag” – it makes for a super quick cleanup.
TIP #2 – Do not overmix the meatball mixture – this will result in a “tight” and tough meatballs. Stir it all just enough to combine (your hands are the best tool here!)
TIP #3 – Make small meatballs, my preference is the size of a golf ball.
TIP #4 – When making turkey meatballs it is not uncommon for the meatballs to “sweat” releasing a white substance. This is totally normal and ok. It is protein and moisture loss as the meatballs cook.
Storage Tips:
- Refrigerate: Store cooked turkey zucchini meatballs in an airtight container in the fridge for up to 5 days.
- Freeze: Place cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
- Reheat: Warm refrigerated meatballs in a 350°F oven for 8–10 minutes or in a skillet with a splash of water to keep them moist. Frozen meatballs can be thawed overnight in the fridge or reheated directly from frozen — just add a few extra minutes of cook time.
🤓 Abra's Nutrition Tips!
These lemon zucchini turkey meatballs aren’t just delicious — they’re packed with nutrition, too.
- Turkey provides a lean, high-quality source of protein to keep you satisfied and support muscle health.
- Zucchini adds moisture and a boost of fiber, vitamin C, and antioxidants — a sneaky veggie win.
- Lemon brings brightness while delivering vitamin C for immune support.
- Fresh herbs like oregano contribute phytonutrients with anti-inflammatory benefits.
- Pairing with Greek yogurt tzatziki adds gut-friendly probiotics and extra protein.
Together, this recipe is light, balanced, and nourishing — proof that healthy food can be vibrant, flavorful, and satisfying.
Dietary Modifications
- Gluten-Free – Use gluten free breadcrumbs or almond flour
- Low Fodmap – Eliminate the garlic
- Whole 30/ Paleo/Keto – Use almond flour in place of breadcrumbs
If you’ve tried this recipe, don’t forget to rate and comment!
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Turkey Zucchini Meatballs
Ingredients
- 1 lb extra lean ground turkey
- 1 cup zucchini about 1 large zucchini – measured after it has been shredded and drained
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup panko bread crumbs or gluten-free breadcrumbs
- 1 large egg
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1 garlic clove crushed or grated
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Prepare the Zucchini:
- Grate the zucchini and, using cheesecloth or a clean kitchen towel, squeeze it over the sink to remove as much liquid as possible. Divide the zucchini — you’ll need 1 cup for the meatballs and the rest for the zucchini tzatziki sauce.1 cup zucchini
- Preheat Oven + Prepare Baking Sheet:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Make the Meatballs:
- In a large bowl, combine ground turkey, shredded zucchini, lemon zest, lemon juice, breadcrumbs, egg, oregano, garlic, salt, and pepper. Mix well with your hands and form into golf-ball–sized meatballs (makes about 12). Place on the prepared baking sheet and bake for 15 minutes. Remove from oven, flip and bake for an additional 7 minutes.1 lb extra lean ground turkey, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 cup panko bread crumbs, 1 large egg, 1 tbsp fresh oregano, 1 garlic clove, 1/2 tsp sea salt, 1/2 tsp black pepper
Notes
Notes
- Protein Swaps – This recipe also works with ground chicken, lamb, or beef.
- Store the meatballs in an airtight container in the fridge for up to 5 days or freeze for 2 months.
Nutrition
FAQ
Yes! Once cooled, place the meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 2 months. Reheat in the oven at 350°F until warmed through.
Adding shredded zucchini is the secret to juicy meatballs! It locks in moisture and keeps the lean turkey from getting tough. Don’t skip squeezing out excess water from the zucchini, though — otherwise, the mixture will be too wet.
Absolutely. This recipe works beautifully with ground chicken, lamb, or even beef. For a vegetarian option, try chickpea zucchini balls (included in my notes!).
They’re versatile! Serve over rice or quinoa with zucchini tzatziki and fresh veggies, or toss with pasta, garlic, lemon zest, and parmesan for a Mediterranean-inspired dinner.
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