Juicy & Healthy Turkey Zucchini Meatballs: Your New Favorite Weeknight Meal!
Say goodbye to boring weeknight dinners and hello to these incredibly easy and utterly delicious Turkey Zucchini Meatballs! If your family, like mine, adores classic spaghetti and meatballs, then prepare to be delighted by this fantastic, healthier twist. These aren’t just any meatballs; they’re tender, packed with flavor, and feature a secret ingredient that makes them extra juicy and nutritious: shredded zucchini. It’s a brilliant way to sneak in some extra veggies without compromising on taste, making them a perfect, wholesome meal for any night of the week.
My kitchen often smells of simmering marinara and savory meatballs, a comforting aroma that always brings everyone to the table. While traditional beef and pork meatballs are a beloved staple, these turkey meatballs, infused with finely shredded zucchini, rich Parmesan cheese, and binding breadcrumbs, offer a lighter yet equally satisfying experience. They boast a tender, moist texture and a robust flavor profile that will quickly become a family favorite. The best part? Those extra veggies are cooked right in, almost undetectable, making them a brilliant choice for picky eaters!
Whether you’re serving them over a mound of perfectly al dente spaghetti, nestled in a crusty bread roll, or alongside a fresh salad, these Turkey Zucchini Meatballs are incredibly versatile. They’re quick enough for a busy Tuesday evening and impressive enough for a relaxed Sunday dinner. Get ready to elevate your meatball game with this simple, healthy, and incredibly tasty recipe!
Table of Contents
- Why You’ll Love These Turkey Zucchini Meatballs
- Ingredients You’ll Need
- How to Make Turkey Zucchini Meatballs
- Tips for Making the Best Meatballs
- Meatball FAQs
- More Easy Meals for Any Night of the Week
- Get the Recipe
Why You’ll Love These Turkey Zucchini Meatballs
There’s so much to adore about this recipe. These turkey zucchini meatballs are genuinely a game-changer for anyone looking for a wholesome, flavorful, and convenient meal. Here’s why they’ll quickly earn a permanent spot in your recipe rotation:
- Quick and Easy: From mixing to simmering, these meatballs come together in under an hour, with minimal prep work. Perfect for those busy weeknights when you want a homemade meal without spending hours in the kitchen.
- Juicy and Full of Flavor: Despite using lean ground turkey, these meatballs remain incredibly tender and moist, thanks to the addition of zucchini. Combined with Parmesan cheese and a blend of seasonings, every bite is bursting with savory goodness.
- Made with Simple, Healthy Ingredients: Featuring lean ground turkey and fresh zucchini, this recipe is a fantastic way to enjoy a satisfying meal that’s lighter than traditional beef or pork meatballs. It’s comfort food you can feel good about!
- A Great Way to Use Up Zucchini: If you’re looking for creative ways to incorporate more zucchini into your diet, or have an abundance from your garden, this recipe is an absolute winner. The zucchini melts into the meatballs, adding moisture and nutrients without altering the texture.
- Made Either on the Stove or in the Oven: Enjoy the flexibility to cook these meatballs your preferred way. Whether you like the classic pan-fried browning followed by simmering in sauce, or the hands-off approach of baking in the oven, this recipe accommodates both.
- Easy to Make Ahead: These meatballs are excellent for meal prep! You can prepare the mixture, roll the meatballs, and chill them ahead of time, or even cook them fully and freeze them for future meals. This makes healthy eating even more convenient.
Looking for more delicious meatball inspiration? Be sure to also try my Classic Spaghetti and Meatballs and Pork Quinoa Meatballs recipes!
Ingredients You’ll Need
Creating these flavorful turkey zucchini meatballs requires a handful of common ingredients that are likely already in your pantry or easily found at your local grocery store. Here’s a detailed look at what you’ll need to assemble this satisfying meal (the full recipe with precise measurements is at the end of this article):
- Ground Turkey: The lean protein base for our meatballs. Opt for ground turkey with a slightly higher fat content (e.g., 93/7) if you prefer even juicier results, though leaner options work well too with the added zucchini.
- Shredded Zucchini: The star “secret” ingredient! Zucchini adds incredible moisture, nutrients, and helps keep the meatballs tender without needing to drain excess liquid.
- Breadcrumbs: These act as a binder, helping the meatballs hold their shape and absorbing the moisture from the zucchini. Panko breadcrumbs are highly recommended for their lighter, crispier texture, but regular plain breadcrumbs will also work.
- Parmesan Cheese: Adds a wonderful salty, umami depth of flavor that complements the turkey and zucchini beautifully. Freshly grated is always best for maximum impact.
- Seasonings: A simple blend of onion powder, salt, and ground black pepper enhances the overall taste profile, ensuring your meatballs are anything but bland. You can customize with garlic powder, Italian seasoning, or a pinch of red pepper flakes for an extra kick.
- Butter or Olive Oil: Essential for browning the meatballs in the skillet, adding a golden crust and a layer of rich flavor before they simmer in sauce.
- Marinara Sauce: The perfect companion for these meatballs. Use your favorite store-bought brand for convenience, or try your hand at a quick homemade version for ultimate freshness.
- Optional Garnishes: A sprinkle of extra Parmesan cheese and fresh chopped basil elevate the presentation and add an aromatic finish.
How to Make Turkey Zucchini Meatballs
Making these turkey zucchini meatballs is a straightforward process, perfect for cooks of all skill levels. Follow these simple steps for perfectly tender and flavorful results:
- Combine Ingredients: In a large mixing bowl, add your ground turkey, shredded zucchini, breadcrumbs, grated Parmesan cheese, onion powder, salt, and black pepper. Using your hands, gently mix all the ingredients until they are just combined. The key here is not to overwork the mixture, as over-mixing can lead to tough, dense meatballs. You want them light and tender!
- Shape into Meatballs: Grab a large spoon or a standard cookie scoop (about 1.5-2 tablespoons) to portion out uniform amounts of the meatball mixture. Roll each portion gently between your palms to form even-sized meatballs. Consistency in size ensures they cook evenly.
- Chill: Arrange the shaped meatballs on a baking sheet lined with parchment paper. Place the sheet in the refrigerator and chill the meatballs for at least 30 minutes. This crucial step helps the meatballs firm up and hold their shape better during cooking, preventing them from falling apart.
- Brown in Skillet: Heat a large skillet over medium heat and add butter or olive oil. Once hot, carefully add the chilled meatballs, making sure not to overcrowd the pan. Brown the meatballs on 2-3 sides for a few minutes per side until they develop a lovely golden-brown crust. This step adds significant flavor and texture.
- Cook in Marinara: After browning, pour your favorite marinara sauce over the meatballs in the skillet, ensuring they are mostly submerged. Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer gently for about 5-10 minutes. Stir occasionally to prevent sticking and ensure even cooking. The meatballs are fully cooked when their internal temperature reaches 165°F (74°C).
- Serve: Once cooked through, remove the skillet from the heat. Serve these delightful turkey zucchini meatballs immediately over a bed of al dente spaghetti, with a side of crusty bread, or your preferred accompaniment. Garnish with a sprinkle of fresh Parmesan cheese and chopped basil for an extra touch of freshness and flavor. Enjoy!
Tips for Making the Best Meatballs
To ensure your turkey zucchini meatballs turn out perfect every time, keep these helpful tips in mind:
- Ground Meat Variations: While this recipe specifically calls for ground turkey, feel free to experiment. Ground chicken or ground pork can be used with similar excellent results. If using ground chicken, opt for ground chicken thigh for more flavor and moisture. If using pork, a lean ground pork works well.
- Breadcrumb Preference: I highly recommend panko breadcrumbs for their ability to create a lighter, more tender meatball. However, any kind of plain breadcrumbs will work just fine. For a gluten-free version, simply use your favorite gluten-free breadcrumbs.
- Zucchini Moisture: There’s no need to squeeze out the excess moisture from the shredded zucchini! The breadcrumbs in the mixture will readily absorb it, contributing to the meatballs’ tenderness and ensuring they don’t dry out. This also saves you an extra step!
- Marinara Sauce Choice: Enhance your meatballs with your favorite store-bought marinara or tomato sauce for ultimate convenience. If you have a little extra time, making your own easy homemade marinara sauce can elevate the dish with fresher flavors.
- Oven Cooking Option: For a hands-off approach or to achieve perfectly round meatballs, you can cook them in the oven. Place the chilled meatballs in a lightly greased casserole dish. Brown them in a preheated oven at 425°F (220°C) for about 10 minutes. Then, cover the meatballs with marinara sauce and reduce the oven temperature to 350°F (175°C), baking for another 10-15 minutes, or until cooked all the way through (165°F/74°C internal temperature).
- Flavorful Garnishes: A final flourish can make all the difference. I love to garnish this dish with a generous sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil. These additions add a pop of color and a burst of fresh flavor.
- Thinning the Sauce: If your marinara sauce becomes too thick during simmering, don’t hesitate to thin it out. A little water works, but for an extra layer of flavor, reserve a bit of the pasta cooking water (if you’re serving with pasta) and stir it in. The starch from the pasta water helps emulsify the sauce beautifully.
- Freezer-Friendly Meal Prep: These meatballs are excellent for freezing! To freeze, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe ziplock bag, squeezing out any excess air. They can be stored in the freezer for several months. No need to thaw before cooking; just add them directly to simmering marinara sauce from frozen.
- Fantastic for Meal Prep: Cooked turkey zucchini meatballs are a meal prep dream! They can be stored in an airtight container in the fridge for up to a week, or in the freezer for a few months. Thaw frozen meatballs in the fridge overnight, then reheat gently in the microwave or in a skillet over low heat with a little extra sauce until warmed through.
Meatball FAQs
Here are some common questions about making meatballs, along with answers to help you achieve perfect results every time:
This is a common issue, especially with lean meats like turkey. The primary culprits are usually overworking the meat mixture and overcooking. When combining ingredients and forming meatballs, mix just enough until everything comes together – avoid kneading or pressing too hard. Over-mixing develops the protein, leading to a tough texture. Secondly, turkey is lean and cooks quickly; overcooking will dry it out. I highly recommend using a digital meat thermometer to ensure the internal temperature reaches exactly 165°F (74°C) without exceeding it.
Meatballs cooked directly in a skillet will inevitably develop a slightly flattened side where they make contact with the hot pan. If you desire perfectly round meatballs, your best bet is to brown them quickly in the oven on a baking sheet, then finish cooking them submerged in sauce in an oven-safe dish. The even heat distribution in the oven helps maintain their spherical shape.
Chilling the meatballs before cooking is a critical step that helps them hold their shape. The cold helps the fat solidify and the binders (like breadcrumbs) set, making the meatballs more robust when they hit the heat. Freezing them completely for a short period before cooking can also provide excellent structural integrity.
The most reliable way to check for doneness is to use a digital meat thermometer. Insert it into the center of a meatball; it should register 165°F (74°C). Alternatively, you can cut one open to visually inspect that there is no pink in the middle. Remember, don’t rely solely on browning as an indicator, as the outside can brown while the inside remains undercooked.
Meatballs are incredibly versatile! Beyond classic pasta, they pair wonderfully with a variety of sides. Consider serving them with slices of warm, crusty French or artisan bread to soak up the delicious marinara. For a lighter meal, try zucchini noodles, spaghetti squash, or a big, fresh side salad. They’re also excellent over mashed potatoes, polenta, rice, or even tucked into a sub roll for a fantastic meatball sandwich.
More Easy Meals for Any Night of the Week
If you loved the simplicity and flavor of these turkey zucchini meatballs, you’re always on the lookout for more stress-free dinner ideas. Here are a few other incredibly easy and delicious recipes to add to your weeknight rotation:
- Chicken Broccoli Macaroni and Cheese: A comforting classic elevated with tender chicken and healthy broccoli, all smothered in a creamy, cheesy sauce.
- Sheet Pan Sausage and Potatoes: The ultimate one-pan wonder! Minimal cleanup and maximum flavor with savory sausage and perfectly roasted potatoes and veggies.
- Beef and Broccoli Stir Fry: A quick and vibrant dish that brings the taste of your favorite takeout right to your kitchen, packed with tender beef and crisp broccoli.
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Turkey Zucchini Meatballs
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Ingredients
- 1 lb ground turkey
- 1 cup shredded zucchini
- ¾ cup breadcrumbs (I prefer panko breadcrumbs)
- ⅓ cup shredded parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter or olive oil
- 1 quart marinara sauce
- Additional parmesan cheese , for garnish (optional)
- Chopped fresh basil , for garnish (optional)
Instructions
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In a large bowl, combine the ground turkey, shredded zucchini, bread crumbs, Parmesan cheese, salt, pepper, and onion powder. Use a spoon or cookie scoop to portion the mixture into golf ball-sized meatballs, then gently roll them into spheres with your hands. Be careful not to overwork the mixture.
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Place the shaped meatballs on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them hold their shape during cooking.
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Set a large skillet over medium heat and add butter or olive oil. Once shimmering, add the chilled meatballs (working in batches if necessary to avoid overcrowding) and brown them on a few sides for 2-3 minutes per side, until golden.
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Pour the marinara sauce into the skillet, ensuring the meatballs are covered completely. Reduce the temperature to medium-low, cover the pan with a lid, and simmer until the meatballs are cooked through (an internal thermometer should read 165°F/74°C). Stir the sauce and meatballs occasionally during cooking, which should take about 5-10 minutes.
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Serve the meatballs hot over cooked pasta, zucchini noodles, or as desired. Garnish with additional Parmesan cheese and fresh basil, if using.
Notes
Notes:
- This recipe can also be made with ground chicken or pork for a delicious variation.
- To cook these meatballs in the oven, place chilled meatballs in a greased casserole dish and brown in the oven at 425°F (220°C) for 10 minutes. Then, cover meatballs with marinara sauce and bake at 350°F (175°C) for about 10-15 minutes more until cooked all the way through (internal temperature 165°F/74°C).
- If the marinara sauce thickens too much while cooking the meatballs, thin it out with a little water. If you’re serving this dish with pasta, using some reserved pasta water is a great option as the starch helps bind the sauce beautifully.
- Store any leftover cooked meatballs in an airtight container in the fridge for up to 1 week.
There you have it – a healthier, incredibly flavorful, and versatile meal that’s perfect for any occasion. These Turkey Zucchini Meatballs are a testament to how simple ingredients can come together to create something truly special. Whether you’re aiming for a lighter dinner, trying to sneak in more veggies, or just looking for a delicious twist on a classic, this recipe delivers on all fronts. Enjoy every tender, juicy bite!
This recipe was originally published August 2016 in partnership with Go Bold with Butter.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.