Turkey Zucchini Meatballs
Feb 01, 2024In the wintertime, I often find it harder to get enough veggies as there isn't the same amount of in-season, fresh greens available. So, I've been finding creative ways to add more veggies to things such as meatballs.
“Sneaking" veggies into meals is also helpful if you have picky eaters and these delicious turkey zucchini meatballs might be just what you need!
If you make this one, be sure to take a photo & tag me on Instagram @morganrozoncoaching
Turkey Zucchini Meatballs
(makes 28 meatballs)
Ingredients:
- 2 lb lean ground turkey (may sub ground chicken, beef or bison)
- 2 cups shredded zucchini, loosely packed
- 2 tsp dried Italian Seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
Optional for serving:
- Marinara sauce
- Roasted veggies
Directions:
- Preheat the oven to 400ºF. Line a large baking sheet with parchment. Set aside.
- Place and spread the shredded zucchini out on one half of a double layer of paper towel, top the zucchini with another double layer of paper towel or fold the paper towel over the zucchini and press down with hands to absorb moisture from the zucchini.
- Combine all of the ingredients in a bowl and mix with spoon or clean hands.
- Form into 28 golf ball-sized meatballs (about 1 1/2 oz. each) and place on the baking sheet.
- Bake for 18-20 minutes or until meatballs are cooked through and insides are no longer pink.
- Serve as is or toss with your favorite marinara sauce.
Note:
- You can also cook these in the air fryer. I usually cook them at 200C for 12-15 mins or until golden brown on the outside and cooked fully inside, flipping halfway through.
- If you don't like to get your hands dirty when forming the meatballs, try using an ice cream scooper instead!
