Description
Tender meatballs made with ground turkey and zucchini, infused with Italian herbs for a healthy yet mouthwatering weeknight dinner.
Ingredients
Scale
- 1 1/2 cup grated zucchini
- 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 grated zucchini by wrapping it in a clean dish towel and squeezing.
- In a large bowl, combine drained zucchini with remaining ingredients.
- Mix until well combined using clean hands or a spoon.
- Roll the mixture into golf ball-sized portions.
- Arrange the meatballs on a large baking sheet, ensuring they are not crowded.
- Bake for 18-20 minutes or until cooked through.
- Serve warm with your favorite sauce or side.
Notes
For a crispy exterior, broil the meatballs for the last few minutes of cooking. You can also freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg