Turkey Zucchini Meatballs – Lean turkey, shredded zucchini, grated onion, minced garlic, multigrain bread, and a hint of nutmeg – these moist, savory meatballs are loaded with fresh herbs and baked to perfection.
Alright, so this Turkey Zucchini Meatballs recipe wasn’t born out of some elaborate culinary experiment or a magazine-worthy moment. It’s a product of zucchini overload. And by overload, I mean I had a garden explosion of zucchini one summer – like, “someone please take this zucchini before I turn into one.”
I had to find ways to use them that didn’t involve another loaf of zucchini bread (though those have a place, too). Enter ground turkey, which was just sitting in the freezer, and voilà, a lightbulb moment! The meatballs were born. These days, they’ve become a family favorite, and they make me feel like I’m doing something good for us, you know? A little hidden veggie action, some lean protein, but without feeling like I’m pushing a “healthy” recipe on anyone. There’s something comforting about them, and they always remind me of that zucchini-crazy summer. Funny how food can do that.
What makes this Turkey Zucchini Meatballs recipe truly special?
- Moist and Flavorful Texture: Shredded zucchini and grated onion keep these meatballs juicy without having to drench them in oil. Every bite is tender, and if you’re a fan of the whole crispy-on-the-outside, tender-on-the-inside vibe, you’re gonna love these. They’re light yet somehow indulgent – if that even makes sense.
- Lean Protein with Veggie Power: Using lean ground turkey means you’re getting your protein fix without all the heaviness. It’s honestly kind of nice, knowing you’ve got a little veggie hidden in there with the zucchini, especially if you’ve got someone at the table who’s a bit of a veggie-phobe. It’s like a sneaky health bonus.
- Easy to Customize: This recipe is like a blank canvas, and who doesn’t love a dish that can go with your mood? Add pesto, throw in some tomatoes, or (and I know it sounds weird, but trust me) try them with a squeeze of lemon and a sprinkle of parmesan. And yes, ketchup works, too – no judgment.
What You Need To Make This Turkey Zucchini Meatballs Recipe?
Let’s break down the ingredients because, honestly, this is where the magic starts. These meatballs don’t need anything fancy, just a little love in the ingredient choices:
- Zucchini: Trust me, this zucchini is pulling double duty here. It’s adding moisture so your meatballs don’t dry out and bringing a mild earthiness that somehow makes the turkey shine. Plus, it’s always nice to sneak in an extra veggie without anyone noticing.
- Grated Onion and Garlic: Now, I used to go for the onion powder and garlic powder combo, but fresh is just next-level. Sautéing these for a bit really brings out the sweetness and blends all those sharp edges away. It’s like the backbone flavor of the dish.
- Multigrain Bread and Milk: Soaking bread in milk might sound old-school, but it’s worth it. It’s the secret to that soft, light texture, and multigrain bread gives a little extra depth – a bit of heartiness to keep the meatballs from feeling like they’ll fall apart.
- Parmesan Cheese: Just a touch of Parmesan gives this recipe that savory, nutty layer. It’s kind of like the little black dress of cheese – a classic that goes with everything and makes it better.
- Herbs and Seasonings: We’ve got oregano, a hint of nutmeg, salt, and pepper doing all the heavy lifting here. The nutmeg is my favorite “secret” ingredient – it’s such a small amount, but it adds a little sweetness that keeps you guessing.
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Steps To Make Turkey Zucchini Meatballs
Making these Turkey Zucchini Meatballs is as simple as it gets – no fancy techniques, just good, honest cooking. Here’s how you do it:
- Prepare Your Baking Pan and Oven: Set that oven to 350°F (175°C) and give your baking pan a little love with a light grease. You don’t want these beauties sticking to the pan. Think of it as setting the stage for the meatballs to really shine.
- Sauté the Veggies: Heat a tablespoon of oil in a saucepan over medium-high. Toss in the zucchini and onion and let them get all soft and slightly caramelized for about 8 minutes. Then, add the garlic and give it another 2 minutes. I don’t know what it is, but there’s something magical about the smell of sautéed garlic and onion. It just feels right.
- Soak the Bread: Cube up that multigrain bread, soak it in milk for a couple of minutes until it’s all soft, then squeeze out the extra milk. Blitz it in the food processor until it’s almost like damp sand. This step keeps the meatballs from getting too dense – it’s texture gold.
- Combine Ingredients: Now for the fun part. In a big bowl, throw in the turkey, sautéed veggie mix, breadcrumbs, oregano, salt, pepper, and nutmeg. Crack in the eggs, add the Parmesan, and sprinkle in some fresh parsley. Use your hands (yep, get in there) to mix it all up. You want everything blended but not over-mixed.
- Form the Meatballs: This part’s up to you – I use an ice cream scoop to make 12 big ones, but feel free to go smaller if you’re serving a crowd. Just keep them uniform so they cook evenly.
- Dredge in Flour and Bake: Pour some flour in a shallow dish, roll each meatball lightly in it, and place them in the prepared pan. Drizzle a little olive oil on top to help them brown. Bake for 30 to 38 minutes, or until they’re golden and cooked through. A thermometer should read at least 160°F (71°C) if you want to be extra sure.
Storage Options:
If you’re lucky enough to have leftovers, these meatballs are perfect for meal prep. Once they’re cool, store them in an airtight container in the fridge, and they’ll keep for about 4 days. They reheat beautifully, so you can enjoy them all week. Want to save some for later? Freeze the cooled meatballs on a baking sheet, then transfer them to a freezer bag once they’re solid. They’ll be good for up to 3 months, and you’ve got an instant dinner waiting for you.
Variations and Substitutions:
One of the best things about this recipe is that it’s open to all kinds of tweaks. Whether you’re out of turkey or just feeling adventurous, here’s a few ideas:
- Swap in Different Proteins: Ground chicken works well, and if you’re feeling indulgent, ground pork adds a bit more fat for richness. Or go half-and-half with turkey and beef – because, why not?
- Make Them Gluten-Free: Just swap out the bread for a gluten-free option, or even try oats if you’re feeling bold. Texture stays great, and no one will notice a thing.
- Add Extra Veggies: If you’ve got a little extra bell pepper or a carrot hanging around, shred it in. Just adds another layer without overpowering the flavor.
- Try Different Herbs and Spices: Fresh basil, Italian seasoning, or a pinch of red pepper flakes if you want some heat – feel free to mix it up. These meatballs are all about what you’re in the mood for.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Turkey Zucchini Meatballs
Ingredients
- 1 tablespoon vegetable oil
- 1 cup shredded zucchini
- ¾ cup grated onion
- 3 cloves garlic minced
- 2 slices multigrain bread cut into 1-inch cubes
- ¼ cup milk
- 1 pound 93% lean ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ⅓ cup all-purpose flour
- 1 tablespoon olive oil
Instructions
Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan to prevent the meatballs from sticking.
Sauté the Vegetables:
- In a medium saucepan, heat the vegetable oil over medium-high heat. Add the shredded zucchini and grated onion, sautéing until softened, approximately 8 minutes. Add the minced garlic, and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool to room temperature.
Prepare the Bread Mixture:
- In a small bowl, combine the bread cubes with milk, allowing the bread to absorb the milk for about 2 minutes. Gently squeeze out any excess milk from the bread and transfer it to a food processor. Pulse the bread until it resembles fine crumbs, similar to damp sand.
Combine All Ingredients:
- In a large mixing bowl, add the ground turkey, sautéed zucchini mixture, processed bread crumbs, dried oregano, salt, ground black pepper, and nutmeg. Add the eggs, grated Parmesan cheese, and chopped parsley. Thoroughly mix all ingredients until well combined.
Form the Meatballs:
- Using a large ice cream scoop or your hands, form the mixture into 12 evenly sized meatballs. For uniform cooking, ensure the meatballs are of similar size.
Coat in Flour and Prepare for Baking:
- Place the all-purpose flour in a shallow dish. Roll each meatball lightly in the flour to coat, then arrange them in the prepared baking pan, spaced 1 inch apart. Drizzle olive oil over the top of each meatball.
Bake the Meatballs:
- Place the baking pan in the preheated oven and bake for 30 to 38 minutes, or until the meatballs are golden on top and no longer pink in the center. For accuracy, an instant-read thermometer inserted into the center of a meatball should read at least 160°F (71°C).
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
