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Easy Turkey Zucchini Meatballs

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These easy turkey zucchini meatballs are juicy, healthy, and full of flavor—perfect for a light weeknight dinner or make-ahead meal prep. Packed with lean protein and moisture-rich zucchini, they’re gluten-free, low-carb, and oven-baked to perfection for a fuss-free, delicious meal. These turkey zucchini meatballs also freeze beautifully, making them an ideal staple for healthy eating all week long.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 18–20 meatballs (4 servings)
  • Category: Dinner, Meal Prep, Main Course
  • Method: Baking
  • Cuisine: American, Mediterranean-Inspired
  • Diet: Gluten Free

Ingredients

  • 1 lb ground turkey
  • 1 medium zucchini, grated and squeezed
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small onion, grated or finely chopped
  • 1/4 cup Parmesan cheese (optional)
  • 1/3 cup gluten-free breadcrumbs or almond flour
  • 2 tbsp chopped fresh parsley or basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil spray (for baking)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease lightly.
  2. Grate zucchini and squeeze out moisture using a towel or paper towels.
  3. In a large bowl, combine turkey, zucchini, egg, garlic, onion, breadcrumbs or almond flour, Parmesan (if using), herbs, salt, and pepper. Mix gently until just combined.
  4. Form into 1½-inch meatballs and place on prepared baking sheet.
  5. Spray tops with olive oil and bake for 18–20 minutes until golden and cooked through (internal temp 165°F/74°C).
  6. Let rest a few minutes before serving.

Notes

  • Add crushed red pepper flakes for heat.
  • Use ground chicken instead of turkey if desired.
  • Omit Parmesan for dairy-free version.
  • Serve with marinara, tzatziki, honey mustard, or avocado yogurt sauce.
  • Freeze after baking; reheat from frozen as needed.

Nutrition

Find it online: https://juliameals.com/easy-turkey-zucchini-meatballs/