Turkey Zucchini Meatballs
These quick and easy pan-seared turkey zucchini meatballs are a staple for anyone looking for a high-protein, low-carb meal that’s ready in a snap and doesn't sacrifice texture.
Servings: 30 meatballs
Ingredients
- 1 pound (454 g) ground turkey
- 2 teaspoons garlic powder
- 1 cup (124 g) shredded zucchini
- ¾ cup (191 g) unseasoned breadcrumbs or you could use seasoned
- 1 large egg
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Line a large baking sheet with wax paper.
- Place all the ingredients for the meatballs in a large bowl. Using your hands, gently work all the ingredients together, careful to not overwork the meat.1 pound ground turkey, 2 teaspoons garlic powder, 1 cup shredded zucchini, 3/4 cup unseasoned breadcrumbs, 1 large egg, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Using a two tablespoons cookie scoop, scoop meat into individual balls and place on the prepared baking sheet. Once all is scooped, form the meat into balls.
- In a large skillet over medium-high heat, add olive oil.
- Once the oil is hot, carefully place the meatballs into the skillet and let brown on one side then turn with tongs. Continue cooking until meatballs are all cooked through, about 7-10 minutes.
Nutrition
Serving: 1 meatball (36.5 grams) | Calories: 31 kcal | Carbohydrates: 2 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Trans Fat: 0.003 g | Cholesterol: 14 mg | Sodium: 108 mg | Potassium: 65 mg | Fiber: 0.2 g | Sugar: 0.3 g
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