Description
Delicious and moist turkey meatballs made with grated zucchini, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 1/2 cups grated zucchini (squeeze to remove moisture)
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon onion powder
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup grated parmesan cheese
- 1 egg
Instructions
- Preheat your oven to 400°F.
- Drain excess moisture from the zucchini by wrapping it in a clean dish towel and squeezing.
- In a large bowl, combine the drained zucchini with all remaining ingredients.
- Mix gently until well combined, being careful not to overmix.
- Roll the mixture into golf ball-sized meatballs, which should be slightly sticky but hold together.
- Arrange the meatballs on a baking sheet with some space between them to allow for even cooking.
- Bake for 18-20 minutes, or until cooked through, reaching an internal temperature of 165°F.
- Serve warm with sauce, pasta, or veggies.
Notes
Be sure to drain the zucchini well to avoid soggy meatballs. Letting the mixture sit for a few minutes can help the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg