Juicy, flavorful, and packed with veggies — these Baked Turkey Zucchini Meatballs are the kind of comfort food that doesn’t make you feel guilty afterward.
If you’ve been searching for a protein-packed dinner that’s still light and wholesome, this one’s a keeper. It’s the perfect balance between cozy and clean — like comfort food on a health kick.
Why You’ll Love These Turkey Zucchini Meatballs
I’ve made countless versions of turkey meatballs over the years, but this one hits different. The zucchini keeps them moist (goodbye, dry turkey!), while the herbs and garlic bring serious flavor.
They’re baked, not fried — so you can toss them in the oven and let them do their thing while you prep noodles, rice, or a crisp salad.
These are:
- Tender on the inside with golden edges
- Perfect for meal prep
- Freezer-friendly
- Packed with lean protein
- Kid-approved (yes, even with the zucchini!)
They’re basically what happens when comfort meets clean eating.
Ingredients You’ll Need
Nothing fancy here — just real, everyday ingredients that come together beautifully.
- 1 lb lean ground turkey
- 1 cup grated zucchini (squeeze out the extra moisture)
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- Salt and pepper, to taste
- A drizzle of olive oil for baking
Optional but amazing:
- A sprinkle of feta if you want that tangy twist (hello, Chicken Zucchini Feta Meatball vibes)
- A pinch of chili flakes if you like a kick
How to Make Baked Turkey Zucchini Meatballs
Let’s keep it simple — no complicated steps, no fuss.
Step 1: Preheat and Prep
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
Step 2: Mix It All Up
In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, Parmesan, garlic, egg, parsley, and seasonings. Mix gently with your hands or a spoon — just until combined.
(Don’t overmix — that’s the secret to keeping your meatballs tender.)
Step 3: Roll and Place
Use your hands or a small scoop to shape the mixture into balls, about the size of a golf ball. Place them evenly on your baking sheet.
Step 4: Bake to Perfection
Bake for 18–22 minutes, or until golden brown and fully cooked through (165°F internal temperature).
For extra color, you can broil them for 1–2 minutes at the end — but keep an eye on them!
Serving Ideas
These Turkey Meatballs with Zucchini are super versatile. Here are a few ways I love serving them:
- With Zucchini Noodles: Toss them in a light tomato or pesto sauce and swirl them with zoodles.
- Over Brown Rice or Quinoa: Great for meal prep lunches!
- In a Wrap: Tuck them into a whole-grain wrap with hummus, greens, and feta.
- With Spaghetti: Classic comfort with a healthy twist.
- As Appetizers: Serve with a yogurt-garlic dip or marinara for dipping.
However you serve them, these Healthy Turkey Meatballs are guaranteed to disappear fast.
Tips for Perfect Baked Turkey Zucchini Meatballs
- Don’t skip squeezing the zucchini. Too much moisture can make the mix mushy.
- Use lean, not extra-lean turkey. You want a bit of fat for flavor and juiciness.
- Let them rest. Give them a couple of minutes after baking so they hold together beautifully.
- Make ahead: You can refrigerate the uncooked mixture for up to 24 hours or freeze the baked ones for up to 3 months.
Flavor Variations
If you’re anything like me, you love experimenting with flavor. Try these twists:
- Greek Style: Add crumbled feta, oregano, and lemon zest.
- Asian Fusion: Swap Italian seasoning for ginger, soy sauce, and green onions.
- Spicy Kick: Stir in sriracha or cayenne for bold flavor.
Once you try this base recipe, the possibilities are endless.
How to Store and Reheat
Leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag.
- Reheat: Pop them in the oven at 350°F until warmed through or microwave for a quick fix.
They stay juicy and flavorful even after reheating — no sad, dry leftovers here.
Why Add Zucchini to Meatballs?
Zucchini is the secret ingredient that keeps turkey meatballs from drying out.
It adds subtle moisture and nutrients without overpowering the flavor. Plus, it sneaks in veggies for picky eaters. Win-win.
Can I Make Them Without Breadcrumbs?
Absolutely. You can substitute almond flour, oats, or even crushed crackers. If you’re going gluten-free, almond flour works like a charm.
Pairing Ideas
Looking to make it a meal? Try these combos:
- Baked Turkey Meatballs + Roasted Veggies – colorful, wholesome, and hearty.
- Turkey Meatballs with Zucchini Noodles – a fresh, low-carb dinner that doesn’t taste “healthy.”
- Mini Meatball Subs – a family favorite when you want comfort in a bun.
Final Thoughts
These Baked Turkey Zucchini Meatballs are proof that healthy can still mean hearty and satisfying. They’re simple, flavorful, and easy to make — the kind of recipe you’ll keep coming back to.
Whether you’re cooking for family, meal prepping for the week, or just craving something cozy yet nourishing, this recipe has your back.
Give it a try — and if you do, don’t forget to share how you served them. I love hearing all the creative twists!
Baked Turkey Zucchini Meatballs
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
- Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan, garlic, egg, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently with your hands until everything just comes together.
- Scoop out portions (about golf-ball size) and roll them into meatballs. Place them evenly on your baking sheet.
- Bake for 18–22 minutes, until golden brown and cooked through (internal temperature should be 165°F). For extra color, broil for 1–2 minutes at the end.
- Let them rest for a few minutes. Serve with zucchini noodles, spaghetti, or your favorite sides.
Notes
- Don’t skip squeezing the zucchini — it makes a big difference in texture.
- If you’re meal-prepping, store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Almond flour works great if you’re avoiding breadcrumbs.
- These meatballs pair beautifully with a light tomato sauce, yogurt-garlic dip, or even pesto.
FAQs
Q: Can I use chicken instead of turkey?
Yes! Ground chicken works perfectly — just expect a slightly softer texture.
Q: Can I fry these instead of baking?
You can, but baking keeps them lighter and less oily. If pan-frying, use a little olive oil and cook until golden on all sides.
Q: What sauce goes best with turkey meatballs?
Classic marinara, lemon-garlic yogurt sauce, or even a honey-mustard glaze — they all work beautifully.
Q: Can I make them dairy-free?
Yes, skip the Parmesan and use nutritional yeast or leave it out altogether.
Q: How do I make them extra juicy?
Don’t overmix the meat and don’t overbake — that’s the magic combo for moist, tender meatballs.
