Italian · easy
Zucchini Turkey Meatballs
Juicy baked turkey meatballs with grated zucchini mixed right into the meat.
- 35 min
- Total
- 4
- Serves
- $8.00
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- High-protein
- Kid-friendly
Parent noteGrated zucchini disappears into the turkey mixture. The meatballs stay extra juicy and kids never notice the green bits.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Turkey (93% lean)1 1/4 lb
- Zucchini (medium)1
- Italian Breadcrumbs1/3 cup
- Parmesan Cheese, grated1/4 cup
- Egg1
- Garlic, minced3 cloves
- Italian Seasoning1 tsp
- Salt3/4 tsp
- Marinara Sauce (optional)1 cup
Method
- 01
Preheat oven to 400F. Line a baking sheet with parchment paper.
- 02
Grate zucchini on the fine side of a box grater. Squeeze out excess moisture with a clean kitchen towel.
- 03
In a large bowl, combine ground turkey, squeezed zucchini, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- 04
Roll mixture into golf ball-sized meatballs (about 20) and place on prepared baking sheet.
- 05
Bake for 18-20 minutes until internal temperature reaches 165F and meatballs are golden.
- 06
Serve with marinara sauce and spaghetti, or on their own with a side of your choice.
- 320
- Calories
- 30g
- Protein
- 14g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
