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These turkey zucchini meatballs are such an easy summertime recipe, especially with all the zucchini we have around. By incorporating freshly grated zucchini, I solve the biggest issue with lean poultry-based meatballs: dryness. These quick and easy pan-seared 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.
Moist Turkey Meatballs with Zucchini
The secret to the best turkey and zucchini meatballs is all in the moisture balance. Unlike traditional beef or pork meatballs that rely on fat for tenderness, these use the naturally high water content of the zucchini to steam the meat from the inside out. Lean poultry like turkey or chicken (which you can swap in here 1:1 with a similar result) is very low in fat and really benefits from this added moisture. And as a bonus, zucchini adds fiber, vitamin C, and antioxidants without adding significant calories.
How to Make Turkey Meatballs
Mix the turkey, garlic powder, shredded zucchini, breadcrumbs, eggs, and seasonings in a bowl. Use a cookie scoop to portion out the meatballs, then sear them in a hot, oiled skillet until cooked through and browned on the outside.
The important things to remember as you prep these meatballs are not to overmix the meat and to only cook them until they reach 165°F internally. That ensures they’re safe to eat but not overcooked and dry/rubbery. I sear my meatballs on the stovetop for a fast cook that seals in moisture, and they stay tender and flavorful even after reheating.
Paleo & Gluten-Free Variation
To turn these into paleo turkey meatballs, simply swap the breadcrumbs for an equal amount of almond meal. This swap also makes them gluten-free and keto-friendly!
Other Cooking Methods
While pan-frying is the fastest method (and provides a great crust), these turkey meatballs are versatile enough for several methods:
- Air Fryer: Arrange the meatballs in a single layer in the basket and air fry at 375°F for 10-12 minutes. This is the best way to get a crispy exterior with very little oil.
- Oven: Bake at 400°F on a parchment-lined sheet for 15-18 minutes. This is ideal for cooking the full batch of 30 meatballs at once.
- Slow Cooker: Gently place the raw meatballs into a slow cooker covered in marinara sauce. Cook on Low for 4 hours or High for 2 hours.
Serving Suggestions
- Pasta: Serve them over Creamy Zucchini Lemon Pasta or One-Pot Pantry Pasta for a simple meal.
- Veggies: A side of Roasted Parmesan Potatoes and Roasted Lemony Pesto Asparagus or Roasted Garlic Brussels Sprouts would make a wonderful summery meal.
- Dips: These meatballs also make a great shareable appetizer. Serve with toothpicks and Basil Pesto, Sun-Dried Tomato Pesto, Green Olive Meyer Lemon Gremolata for dipping!
Storage and Reheating Instructions
These healthy ground turkey meatballs are a meal-prep powerhouse and freeze wonderfully. Allow them to cool before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating in the microwave or in a 350°F air fryer or oven for 5-7 minutes, or until warmed through.
Turkey Zucchini 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 (454 g) ground turkey, 2 teaspoons garlic powder, 1 cup (124 g) shredded zucchini, 3/4 cup (191 g) 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
Photographs by Meg McKeehan Photography
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