Craving a delicious, healthier twist on classic meatballs that will satisfy your taste buds and nutrition goals? Look no further! These Baked Turkey Zucchini Meatballs are about to become your new favorite weeknight dinner sensation. Packed with lean protein, hidden vegetables, and bursting with Italian-inspired flavors, this recipe transforms the ordinary meatball into an extraordinary culinary experience that will have your family begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Grate the zucchini using a box grater, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This prevents the meatballs from becoming too wet.
- In a large mixing bowl, combine ground turkey, drained grated zucchini, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix gently but thoroughly using your hands to ensure even distribution of ingredients.
- Using clean hands or a medium cookie scoop, form the mixture into uniform meatballs approximately
- 5 inches in diameter. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The meatballs should be golden brown and firm to the touch.
- Remove from the oven and let rest for 3-5 minutes to allow juices to redistribute.
- Serve hot with marinara sauce drizzled over the meatballs or on the side for dipping.
Tips
- Moisture Management: The key to perfect meatballs is removing excess water from the zucchini. Always squeeze out as much liquid as possible using a clean kitchen towel to prevent soggy meatballs.
- Gentle Mixing: When combining ingredients, mix with a light touch. Overworking the meat can make the meatballs tough and dense.
- Uniform Size: Use a cookie scoop or weigh each meatball to ensure even cooking and consistent texture.
- Temperature Check: Always use a meat thermometer to confirm the internal temperature reaches 165°F for food safety.
- Make-Ahead Tip: These meatballs can be prepared in advance and frozen before baking. Simply thaw in the refrigerator before cooking.
- Serving Suggestions: Pair with whole wheat pasta, zucchini noodles, or a fresh salad for a complete, nutritious meal.
- Leftover Love: These meatballs reheat beautifully and can be stored in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
