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A stack of Turkey Zucchini Meatballs covered in rich tomato sauce and garnished with fresh herbs on a white plate.
Daniel

Turkey Zucchini Meatballs

Juicy, light meatballs packed with hidden vegetables and Mediterranean herbs - perfect for weeknights when you want comfort food without the heaviness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1.25 lb ground turkey 93% lean
  • 1.5 cups zucchini finely grated, excess moisture squeezed out
  • 0.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 0.25 cup fresh parsley chopped
  • 1 tsp dried oregano
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil for baking

Equipment

  • Large Mixing Bowl
  • Box Grater or Food Processor
  • Large Rimmed Baking Sheet
  • Wire cooling rack (optional, for crispier bottoms)

Method
 

Prep
  1. Grate zucchini on the fine side of a box grater. Gather in a clean kitchen towel and squeeze firmly over the sink until you extract about 1/2 cup of liquid. The zucchini should feel dry and compact - this prevents soggy meatballs.
  2. In a large bowl, combine squeezed zucchini, ground turkey, panko, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Use your hands to mix gently until just combined - overworking makes tough meatballs.
  3. With damp hands, roll mixture into 20 meatballs, about 1.5 inches in diameter. Place on a plate as you go. They will be soft - that's normal.
Bake
  1. Preheat oven to 425F. Drizzle olive oil on a rimmed baking sheet. Arrange meatballs with space between them. Bake 20-22 minutes, rotating pan halfway, until lightly browned on top and internal temperature reaches 165F. Let rest 3 minutes before serving.

Notes

Squeezing the zucchini thoroughly is non-negotiable - wet zucchini equals meatballs that fall apart. These freeze beautifully: bake, cool completely, then freeze in a single layer before transferring to a bag; reheat at 375F for 12 minutes. Serve with marinara and crusty bread, or over orzo with lemon and feta for a complete meal.