Easy Turkey Zucchini Meatballs

These easy turkey zucchini meatballs are juicy, flavorful, and perfect for a healthy weeknight dinner or meal prep. I love how the shredded zucchini keeps them moist without needing much fat, and they’re oven-baked for a fuss-free cooking method that still delivers big flavor.

Why You’ll Love This Recipe

I love how these meatballs turn out tender and never dry, thanks to the moisture from the zucchini. They’re protein-packed, low-carb, and gluten-free (if I use the right breadcrumbs), making them a great option for light, satisfying meals. Plus, they freeze beautifully, so I can make a big batch and enjoy them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground turkey

• Zucchini (grated and squeezed to remove moisture)

• Egg

• Garlic (minced)

• Onion (grated or finely chopped)

• Parmesan cheese (optional for extra flavor)

• Gluten-free breadcrumbs or almond flour

• Fresh parsley or basil (chopped)

• Salt

• Black pepper

• Olive oil spray (for baking)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. I grate the zucchini and use a clean towel or paper towels to squeeze out as much moisture as possible.

3. In a large bowl, I combine the ground turkey, zucchini, egg, garlic, onion, breadcrumbs or almond flour, Parmesan (if using), herbs, salt, and pepper. I mix everything until just combined—being careful not to overwork the mixture.

4. I form the mixture into small meatballs, about 1½ inches in diameter, and place them evenly on the baking sheet.

5. I lightly spray the tops with olive oil and bake for 18–20 minutes, or until they’re golden and cooked through (internal temp should be 165°F or 74°C).

6. I let them rest for a couple of minutes before serving.

Servings and timing

This recipe makes about 18–20 meatballs, enough for 4 servings.
Prep time is about 15 minutes, and cook time is 20 minutes, so they’re ready in 35 minutes total.

Variations

Sometimes I add crushed red pepper flakes for heat or swap in ground chicken instead of turkey. For an Italian twist, I mix in dried oregano and serve them with marinara sauce. If I want them dairy-free, I skip the Parmesan and still get plenty of flavor from the herbs and garlic.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet, oven, or microwave. They also freeze really well—I lay them flat on a tray to freeze individually, then store them in a freezer-safe bag for up to 3 months. I reheat from frozen or thaw overnight before using.

FAQs

Can I pan-fry instead of baking?

Yes, I sometimes cook them in a skillet with a little oil over medium heat, turning to brown all sides, then covering to finish cooking through.

How do I keep them from falling apart?

I make sure to squeeze out the zucchini well and use just enough binder (egg and breadcrumbs or almond flour) to hold everything together.

Can I make them without breadcrumbs?

Absolutely. I use almond flour or even cooked quinoa as a binder for a grain-free version.

What dipping sauces go well with these?

I love them with marinara, tzatziki, honey mustard, or even avocado yogurt sauce for a creamy, cool contrast.

Are these good for meal prep?

Definitely. I make a double batch and portion them with rice, quinoa, or salad for easy lunches during the week.

Conclusion

These easy turkey zucchini meatballs are one of my favorite healthy meals—they’re moist, full of flavor, and versatile enough for almost any dish. Whether I serve them with pasta, salad, or as a protein snack on the go, they always come through with great taste and texture.

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