These savory Turkey Zucchini Meatballs are a weeknight lifesaver. Easy to make, and a great way to get more veggies in your meal!
I’ve been making turkey burgers with zucchini for years, and finally decided to try them in meatball form. Spoiler alert: they are a new family favorite!
Turkey and zucchini meatballs are a tasty and healthy way to enjoy classic comfort food. Packed with protein, vitamins, and minerals, these veggie-loaded meatballs are perfect for a weeknight dinner or meal prep. I love making a big batch on the weekend to have on hand for quick lunches and dinners throughout the busy work week.
Why Turkey and Zucchini Make the Best Meatballs
Using ground turkey instead of beef or pork lightens up these meatballs, making them a smarter choice for your health and diet. Turkey breast meat is lean and provides a hefty dose of protein with less fat and calories than red meats. Each 4 ounce serving packs nearly 25 grams of protein for less than 200 calories.
Adding shredded zucchini to the meatball mix not only helps make the meatballs extra moist and flavorful, but it sneaks an extra serving of veggies into the meal One cup of raw zucchini contains vitamin C, manganese, vitamin A, fiber, potassium, folate, and vitamin K.
Zucchini is 95% water, so it cooks down significantly in recipes. Even though you start with a lot of shredded zucchini in the raw meatball mix, it reduces dramatically when cooked, intensifying the flavors of the spices and cheese. You get all the nutrition of the zucchini, but it mostly disappears into the meatball, rather than leaving overt chunks or pieces. Kids and picky eaters will never know it’s there!
How to Make Turkey and Zucchini Meatballs
Making turkey zucchini meatballs is easy. There’s no special equipment required and the ingredient list is simple. Here’s a quick rundown of what you’ll need:
Ingredients:
- 1 pound ground turkey (you can use breast meat or a breast/thigh mix)
- 1 cup shredded zucchini
- 1/2 cup breadcrumbs or panko crumbs (I use whole wheat)
- 1 egg
- Shredded parmesan cheese
- Italian seasoning
- Salt
- Pepper
- Optional extras like garlic powder, paprika, onion powder
Equipment:
- Large bowl for mixing
- Baking sheet
- Aluminum foil or parchment paper
Steps:
- Preheat your oven to 400°F.
- Shred the zucchini on a box grater or in a food processor.
- Wrap the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the drained zucchini and remaining ingredients until well combined. I use my hands to mix.
- Form into balls using about 2 tablespoons of mix per meatball.
- Arrange on a foil lined baking sheet and bake for 18-20 minutes until browned and cooked through.
That’s it! Simple ingredients that you likely have on hand plus 10 minutes of prep. In less than 30 minutes you can have a tray of hot, tasty meatballs ready for dipping in marinara sauce, adding to pasta, using in sandwiches, and anything else you can dream up.
Flavor Variations
One of the best things about making turkey and zucchini meatballs at home is that you control the flavors. Don’t be afraid to experiment with different taste profiles by switching up the seasonings.
Popular options include:
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Italian – Use Italian seasoning, parmesan, garlic, oregano, basil, fennel, and red pepper flakes.
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Greek – Add garlic, lemon zest, oregano, parsley, mint.
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Tex-Mex – Use cumin, chili powder, garlic, cilantro, smoked paprika.
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Asian – Ginger, garlic, scallions, soy sauce, sesame oil, red pepper flakes.
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Indian – Garam masala, cumin, turmeric, fresh cilantro.
You can also swap in different finely chopped veggies like mushrooms, spinach, or bell peppers. The possibilities are endless, so have fun playing with flavors.
Serving Suggestions
My favorite way to serve turkey zucchini meatballs is hot out of the oven, tossed in marinara sauce, and served over pasta. But they are also delicious in subs, as appetizers, in salads, and more. Here are some of my favorite ways to use them:
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Meatball subs – Put 3-4 meatballs in a sub roll, top with marinara sauce and mozzarella cheese. Broil until the cheese melts.
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Meatball salad – Toss cold leftover meatballs with mixed greens, tomatoes, cucumber, feta or parmesan, and your favorite dressing.
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Appetizers – For finger food, spear the baked meatballs onto toothpicks and serve with bbq sauce, sweet chili sauce, yogurt dip, or hummus for dipping.
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In soups – Add to minestrone, beef barley, or tortellini soup.
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Over rice – For a simple meat and rice bowl, serve meatballs and sauce over steamed rice or cauliflower rice.
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In pasta – Of course, tossed in your favorite marinara or alfredo sauce over spaghetti, farfalle, or fettuccine.
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In the air fryer – Give them a quick crisp by air frying at 400F for 5-7 minutes, shaking halfway.
Storing and Freezing Meatballs
One of the things I love about making a big batch of turkey zucchini meatballs is that they freeze beautifully. They hold up well for months in the freezer, making quick work of dinner on busy nights.
After baking, let the meatballs cool completely on the pan. Once cool, divide them into portion sizes in freezer bags or containers. I like to freeze 10-12 meatballs per bag which is the perfect amount for 2 adult servings.
To freeze cooked meatballs:
- Let cool completely, then transfer to freezer bags or containers.
- Remove as much air as possible and seal.
- Label with the contents and date.
- Freeze for up to 3-4 months.
To reheat frozen meatballs:
- Thaw overnight in the refrigerator.
- Reheat gently in the microwave, on the stovetop with sauce, or in a 300F oven until heated through.
Storing leftovers in the fridge:
- Let cool completely and transfer meatballs to an airtight container.
- Store in the refrigerator for 3-5 days.
- Reheat in the microwave, with sauce on the stovetop, or in a 300F oven until hot.
With a freezer stash of turkey zucchini meatballs, you’ve got healthy protein ready anytime. Just defrost however many you need and incorporate them into a quick weeknight dinner or meal prep lunch.
Health Benefits of Turkey Zucchini Meatballs
There are lots of great reasons to make turkey and zucchini meatballs part of your regular meal rotation:
1. Packed with Protein – Each meatball provides around 7-8 grams of protein so they make a great high protein option. The protein keeps you full and satisfied.
2. Added Veggies – Shredding an entire zucchini into the mix helps you eat more veggies without even realizing it. More veggies = more nutrients.
3. Lower in Fat than Beef – Ground turkey is lower in saturated fat than beef or pork, but still gives you juicy, flavorful meatballs.
4. Heart Healthy – Replacing red meat with lean turkey provides extra health benefits for your heart.
5. Saves Money – Ground turkey costs less than beef. Making your own meatballs is cheaper than buying frozen pre-made ones.
6. Control Ingredients – Making them from scratch means you control exactly what goes in them. No mystery ingredients.
7. Kid Friendly – The flavorful meatballs and pasta toppings means kids will devour these, giving you peace of mind that they are eating a balanced meal.
Any recipe that helps you eat more veggies, save money, and take care of your body is a win in my book. That’s why turkey zucchini meatballs have become a regular on our dinner schedule. I hope you’ll give this easy homemade version a try soon.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well as turkey. Follow the same recipe.
Do I have to use zucchini?
Zucchini adds great moisture and nutrition, but you can substitute with finely chopped mushrooms, spinach, or bell peppers instead if you prefer.
How long do they keep in the refrigerator?
Store cooked meatballs in an airtight container for 3-5 days in the refrigerator.
How do you reheat them?
I prefer to reheat in the oven at 300F on a baking sheet until warmed through, 5-10 minutes. You can also reheat in the microwave or toss them into a sauce over low heat on the stovetop to rewarm.
Can I make them gluten-free?
Yes! Use gluten-free breadcrumbs or panko instead of regular breadcrumbs.
**Can I double or
Recipe FAQs for Turkey Zucchini Meatballs
Yes! These meatballs freeze beautifully. Just put them in an airtight container or freezer bag, and freeze for up to 3 months. Defrost in the refrigerator before reheating in a microwave, air fryer, or a 350-degree oven. If you are serving them in a sauce, just pop them in there to heat up.
Yes, definitely. You can make these meatballs ahead of time, then put them in an airtight container in the refrigerator for up to 4 days. You can also just brown the meatballs without baking in the oven, then finishing the baking step right before you are ready to serve.
The two biggest culprits behind rubbery meatballs are (1) overmixing the meatball mixture and (2) overbaking your meatballs. Gently stir together the meatball ingredients and mix just until they are evenly combined. And use an instant-read thermometer to bake your meatballs just until they hit 165 degrees. The great thing about this recipe is that the shredded zucchini adds so much moisture that these meatballs really never get rubbery.
Yes. Just use gluten-free breadcrumbs instead of the panko breadcrumbs in the recipe. Or, just leave out the breadcrumbs. In that case, you may want to chill the meatballs before browning them, to help them hold their shape.
If you use ground turkey with a higher fat content than ground turkey breast, just be aware that the meatballs will release more oil as you brown them. You may need to use a spoon to scoop out the extra liquid so that the meatballs will brown and not steam.
Watch your heat carefully as you brown the meatballs. You want them to brown evenly and just begin to cook through. Don’t have the heat so high you burn the outside before any of the inside is cooked. The amount of the inside that is cooked will determine how long the meatballs need in the oven.
Now that you’ve made these turkey meatballs with zucchini, how should you serve them? Of course you can throw them in your favorite marinara sauce. But honestly, these meatballs have so much flavor on their own, we love just tossing them in a butter-garlic sauce. Just mince garlic cloves, then toast them gently in a few tablespoons of butter in a large skillet. Then toss in the meatballs.
You can serve these ground turkey zucchini meatballs as an appetizer, perhaps with a yogurt dip. Or serve them for a main course next to some Oven-Roasted Peppers and Roasted Red Onions. Or with a big green salad like this Pear Gorgonzola salad. And you cant go wrong by pairing them with this Sourdough Cornbread or this savory Squash Casserole.
These meatballs are also delicious on top of spaghetti—or you can go the low-carb route and serve with zoodles.
Got more zucchini than you know what to do with? How about trying one of these recipes that also make zucchini shine!
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Why Make This Recipe
- Shredded zucchini in the meatballs means they are super tender
- Easy to make in advance
- Pairs with many different sauces
- Lower calorie and lower fat than traditional beef meatballs
- Zucchini: Look for squash with smooth, dark green skin. Try replacing with yellow summer squash if you can’t find zucchini.
- Shallot: A shallot is the perfect amount of onion flavor for these meatballs, but you can replace with a few tablespoons of chopped red onion or white onion.
- Panko Breadcrumbs: I love using panko crumbs in my recipes, but you can replace these with regular breadcrumbs. Or soak some stale bread in a little bit of milk and add that instead?
- Dijon Mustard: Replace with whatever mustard you prefer, just note that yellow mustard is a bit harsher than a Dijon mustard.
- Ground Turkey: I use ground turkey breast for this recipe since the zucchini adds enough moisture that these turkey meatballs are not at all dry! But you can use whatever ground turkey you prefer. Or, change it up and use ground chicken instead.
Cut off the ends from a medium zucchini, and grate the rest of it using the large holes on a box grater.
Peel and mince 1 shallot. In a large bowl, combine minced shallot and grated zucchini with the 1 egg, ½ cup panko breadcrumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
Gently stir in 1 pound ground turkey breast, just until well-mixed.
Use a cookie scoop or your hands to form the mixture into 1 ½-inch meatballs.
Preheat oven to 425 degrees. Add 1 tablespoon olive oil to a large nonstick skillet and heat over medium-high heat. Add half of the meatballs and brown on each side, about 10 minutes total.
Transfer to an 8×8-inch baking dish. Add another tablespoon of oil to the skillet. Now add remaining meatballs and repeat the process. Transfer meatballs to the baking dish when browned.
Put the baking dish in the oven and cook for 8-10 minutes, or until meatballs are cooked through. They should read 165 degrees on an instant-read thermometer.
Turkey meatballs will keep for up to 4 days in an airtight container in the refrigerator.
