Lean Turkey & Zucchini Meatballs
Juicy, tender turkey meatballs loaded with shredded zucchini for extra moisture and a sneaky serving of vegetables. Baked until golden, not fried, so they're lighter than classic meatballs while still packing plenty of flavor. Perfect over pasta, tucked into a sub, or served with a side salad for a quick weeknight dinner.
For 4 servings
- prep
Preheat oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly brush with olive oil.
- prep
Grate and squeeze the zucchini.
Grate the zucchini using the large holes of a box grater. Gather the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much liquid as possible. You should have about a cup of dry zucchini shreds.
TIPDon't skip squeezing — excess moisture will make the meatballs fall apart and steam instead of brown. - mix
Combine all meatball ingredients.
1.In a large bowl, add ground turkey, squeezed zucchini, breadcrumbs, beaten egg, minced garlic, grated parmesan, oregano, basil, salt, and pepper.2.Mix gently with clean hands just until everything is evenly distributed — about 30 to 45 seconds.3.Avoid overmixing or the meatballs will become dense and tough.TIPOvermixing activates the proteins in the turkey, making the meatballs tight and rubbery. Stop as soon as the mixture comes together. - prep
Shape the meatballs.
1.Using slightly damp hands, scoop about 2 tablespoons of the mixture and roll it into a smooth ball roughly the size of a golf ball.2.Place each meatball on the prepared baking sheet, spacing them about an inch apart.3.Repeat until all the mixture is used — you should get about 12 meatballs.TIPDamp hands keep the mixture from sticking and help you get a smooth, even surface on every meatball. - bake · ~20 min
Bake until golden and cooked through.
Transfer the baking sheet to the preheated oven and bake for 18 to 20 minutes, turning the meatballs gently halfway through. They are done when lightly browned on the outside and an instant-read thermometer inserted in the center reads 165°F.
TIPFor extra color on the tops, switch the broiler to high for the final 1 to 2 minutes — watch carefully so they don't burn. - serve
Rest briefly and serve.
Remove the baking sheet from the oven and let the meatballs rest for 3 minutes on the tray. Serve warm with marinara sauce over pasta, tucked into a hoagie roll, or alongside a crisp green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 93/7 lean turkey for the best balance of moisture and fat; 99% lean will be too dry.
- 2Squeeze the grated zucchini in a clean kitchen towel until no more liquid drips out to prevent soggy meatballs.
- 3Mix the ingredients gently with your hands and stop as soon as they come together to avoid dense, rubbery meatballs.
- 4Dampen your hands with water before rolling to keep the mixture from sticking and to get smooth, even balls.
- 5Bake meatballs on a parchment-lined, lightly oiled sheet and turn them halfway through for even browning.
- 6Let the meatballs rest for 3 minutes after baking so the juices redistribute and they hold together when served.
Adapt it for your goals.
Gluten-free
Replace the dried breadcrumbs with an equal amount of gluten-free panko or almond flour for a celiac-friendly version that still holds together well.
dairy freeDairy-free
Omit the parmesan cheese and add 2 extra tablespoons of nutritional yeast plus an extra pinch of salt for a savory, cheesy flavor without dairy.
spicySpicy
Add 1/2 teaspoon of red pepper flakes and 1 finely chopped chipotle pepper in adobo to the mixture for a smoky, spicy kick that pairs beautifully with marinara.
herb forwardHerb-forward
Increase the dried oregano to 1 tablespoon and add 1 tablespoon of finely chopped fresh parsley for a more aromatic, Italian-inspired flavor profile.
Why this is on our healthy list.
Lean Protein Power
Ground turkey provides high-quality, lean protein that supports muscle maintenance and repair with less saturated fat than beef or pork meatballs.
Sneaky Vegetable Serving
Each meatball contains shredded zucchini, adding fiber, vitamin C, and potassium without altering the taste — a simple way to boost vegetable intake.
Lower in Fat
Baked instead of fried, these meatballs use only 1 tablespoon of olive oil for the entire batch, significantly reducing added fats compared to pan-fried versions.
Frequently asked questions
Yes, ground chicken (93/7 lean) works perfectly as a direct substitute with the same baking time and internal temperature of 165°F.
