Turkey Zucchini Meatballs

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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.

Prep Time10

Cook Time22

Course: Main Course

Cuisine: American, Mediterranean

Servings: meatballs

Calories: 71kcal

Author: Abra Pappa, MS, CNS, LDN

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

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