Turkey Meatball Recipe With Vegetables
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
30 meatballs
-
Calories
101 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Meatball Recipe With Vegetables
Description
The recipe starts by shredding carrots and zucchini, which are folded into a mix of ground turkey, eggs, Parmesan cheese, panko breadcrumbs, Dijon mustard, and herbs like rosemary and thyme. The mixture is gently formed into uniform meatballs and chilled briefly to firm up. Optionally, the meatballs can be browned in oil for added flavor and color before finishing in a hot oven. Baking until an internal temperature of 160˚F ensures they’re safely cooked while remaining juicy.
The vegetables add moisture and subtle sweetness, balancing the lean turkey. The Parmesan and mustard contribute savory depth and binding, while herbs provide gentle aromatic notes. This recipe yields about 1.5-inch meatballs that work well as a main protein for meals or added to pasta sauces.
Using a combination of dark and light turkey meat is possible. Panko breadcrumbs can be substituted with pork rinds for a lower carb version. Browning the meatballs before baking is optional but enhances flavor and texture. Chilling before baking helps maintain shape.
Ingredients
- 2 pounds ground turkey
- 2 garlic minced, cloves
- 2/3 cup carrot about 2 carrots, shredded
- 2/3 cups zucchini about 1 medium zucchini, shredded
- 1/3 cup panko breadcrumbs
- 2 egg large
- 1/4 cup parmesan finely grated
- 2 Dijon mustard
- 1/2 teaspoon rosemary dried
- 1/4 teaspoon thyme dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil
Instructions
- Grate the carrots and zucchini and set aside. Heat oven to 375˚ Fahrenheit.
- In a large bowl, add the ground turkey, eggs, salt, pepper, rosemary, thyme, Dijon mustard, Parmesan and Panko. Blend well with a large spoon.
- Fold in shredded carrots and zucchini.
- With your hands, gently roll the meat mixture into meatballs in about 1 1/2 inches in diameter.
- Place them on a lined baking sheet and place in the refrigerator or freezer to firm up (10 minutes)
- Heat a skillet pan with two tablespoons of avocado oil. Gently brown the meatballs (optional step).
- Return to lined baking sheet and bake for 25 minutes or until the internal temperature reaches 160˚ Fahrenheit.
Notes
- Dark and light turkey meat can be mixed according to preference.
- Use pork rinds instead of panko breadcrumbs for a low-carb option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 101kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 45mg | 15% |
| Sodium | 136mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
