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Baked Turkey Zucchini Meatballs

These baked turkey zucchini meatballs are juicy, flavorful, and light — the perfect mix of comfort and clean eating. The zucchini keeps them moist, while herbs and Parmesan give them that cozy, home-cooked flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Mediterranean Inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey
  • 1 cup grated zucchini squeeze out excess moisture
  • 1/2 cup breadcrumbs or almond flour for a low-carb version
  • 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:
  • 1 –2 tbsp crumbled feta cheese for a tangy twist
  • A pinch of chili flakes if you like spice

Method
 

Step 1: Preheat the oven
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
Step 2: Prepare the zucchini
  1. Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
Step 3: Mix everything
  1. 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.
Step 4: Shape the meatballs
  1. Scoop out portions (about golf-ball size) and roll them into meatballs. Place them evenly on your baking sheet.
Step 5: Bake
  1. 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.
Step 6: Serve and enjoy
  1. 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.