Turkey Zucchini Meatballs
These Turkey Zucchini Meatballs are juicy, healthy, and easy to make, perfect for any meal.
Ingredients
Main Ingredients
- 1.5 cup grated zucchini
- 1 pound ground turkey
- 0.5 cup panko breadcrumbs
- 0.5 teaspoon onion powder
- 0.5 tablespoon Italian seasoning
- 0.5 teaspoon sea salt
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 0.5 cup grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Place the grated zucchini in the center of a clean dish towel or a large piece of paper towel. Wrap it up and squeeze gently to remove excess moisture.
- In a large bowl, combine the drained zucchini with the ground turkey, panko breadcrumbs, onion powder, Italian seasoning, sea salt, garlic powder, paprika, parmesan cheese, and egg. Mix well using your hands or a spoon until everything is evenly combined.
- Roll the mixture into golf ball-sized meatballs and arrange them in a single layer on a large baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and golden brown.
- Serve warm with your favorite sauce, pasta, or veggies. If you have leftovers, let them cool completely and store in an airtight container in the fridge for 3-4 days.
Notes
For added flavor, try mixing in some chopped fresh herbs like basil or parsley. These meatballs can also be frozen for up to 3 months. Just thaw and reheat when ready to enjoy!