Baked Turkey Zucchini Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
50 (1.5T) meatballs
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Calories
39 kcal
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Course
Main Course, Appetizer
Baked Turkey Zucchini Meatballs
Description
Baked Turkey Zucchini Meatballs mix lean ground turkey with shredded zucchini, lemon zest, garlic, panko, eggs, and feta cheese. The zucchini adds moisture and a mild vegetal note, which balances the richness of the turkey and feta. Lemon zest brightens the flavor, while panko breadcrumbs lighten the texture.
The method involves gently combining the ingredients and forming palm-sized meatballs, which are then baked on a lined tray at 375°F until golden brown and fully cooked. Baking avoids excess oil and creates a slightly crisp exterior with a tender inside. Optional use of a cooling rack can help prevent the meatballs from sitting in their juices.
These meatballs work well served with tzatziki sauce, which complements the feta and lemon flavors, and pair nicely with salad greens, pasta, or can be served as a snack or appetizer. The recipe makes a satisfying option for cooking turkey in a way that keeps it flavorful and moist despite being lean.
Ingredients
- 2 lbs. ground turkey
- 1.5 lb. zucchini shredded (about 2 medium or 4 cups shredded)
- lemon zest of 1
- 2 egg beaten, large
- 1 ½ cups panko breadcrumbs 115g
- 8 garlic finely minced (28g, cloves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¾ cup feta cheese 130g (we used Mediterranean herb for this batch, but you can use regular, too, crumbled
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with a nonstick baking mat or parchment paper. Set aside. (You can also place a cooling rack on top of the baking sheet to prevent the meatballs from sitting in their juices, if you'd like to do this. I used to, but cleaning up the cooling rack is a pain, so I forgo it now.)
- Measure the turkey, shredded zucchini, lemon zest, beaten eggs, breadcrumbs, garlic, salt, pepper and feta cheese crumbles into a very large bowl.
- Use your hands to gently mix the ingredients until incorporated.
- Once the meatball ingredients are combined, form palm-sized meatballs (in your hands or with a 1.5-tablespoon cookie scoop) and drop them on the prepared baking sheet in a single layer. Give them a little space between each so that they can brown up.
- Bake the meatballs for 15-20 minutes or until golden brown and cooked to an internal temperature of 165°F.
- Serve with tzatziki over your favorite salad greens or pasta or serve as an appetizer with a tzatziki dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50(1.5T) meatballs
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1 meatball | |
| Calories | 39kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 145mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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