These Zucchini Turkey Meatballs have become a staple in my kitchen, especially when summer zucchini is at its peak. They are incredibly simple to pull together on a busy weeknight and feel both nourishing and satisfying.
The key is grated zucchini, which adds wonderful moisture without making the meatballs heavy. Baking them on a sheet pan delivers a lovely golden-brown exterior and keeps cleanup to a minimum, making this a reliable go-to meal.
Achieving the Perfect Texture
The secret to tender, juicy meatballs is twofold. First, avoid over-mixing. When you combine the turkey with the other ingredients, mix with a light hand just until everything is incorporated. Overworking the protein can result in tough, dense meatballs. Second, preparing the zucchini correctly is critical. After grating, place it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible. This step prevents the meatballs from becoming soggy and helps them hold their shape while baking, ensuring a firm yet moist result.
Balancing Flavors
This recipe uses a simple, Mediterranean-inspired flavor profile that is both savory and fresh. The grated Parmesan cheese adds a nutty, umami depth that seasons the meatballs from within, while fresh garlic provides a gentle, aromatic bite. Fresh parsley brightens everything up. For a slightly different flavor, you can add a half teaspoon of cumin for warmth or a pinch of paprika for a smoky note. These additions complement the turkey without overpowering the other ingredients, allowing the simple, clean flavors to shine through.
Perfect Baking Temperature
Baking meatballs at 400°F (200°C) is the ideal temperature for achieving a perfect result. This high heat helps the exterior brown nicely and develop a slight crust, which adds great texture and flavor. It also cooks the meatballs through quickly enough to prevent them from drying out, keeping the interior tender and moist. To ensure every meatball cooks evenly, use a cookie scoop or your hands to form them into a uniform size, about 1-inch each. Spacing them out on the baking sheet allows hot air to circulate freely for consistent browning.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 454g (1 pound) ground turkey
- 150g (1 medium) zucchini, grated
- 6g (2 cloves) garlic, minced
- 50g (1 large) egg, beaten
- 60g (1/2 cup) breadcrumbs
- 25g (1/4 cup) Parmesan cheese, grated
- 8g (2 tablespoons) fresh parsley, chopped
- 14g (1 tablespoon) olive oil
- 6g (1 teaspoon) salt
- 2g (1/2 teaspoon) black pepper, freshly ground
Step-By-Step Instructions
- Preheat the Oven
Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. Preheating ensures the meatballs start cooking immediately for an even result.
- Prepare the Zucchini
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel and twist to squeeze out as much excess liquid as possible. This step is crucial for preventing soggy meatballs.
- Mix the Ingredients
In a large mixing bowl, combine the ground turkey, squeezed zucchini, minced garlic, beaten egg, breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Use your hands to mix gently until the ingredients are just combined. Do not over-mix.
- Form the Meatballs
Shape the mixture into uniform 1-inch meatballs, which should yield about 16 to 20 meatballs. Place them in a single layer on the prepared sheet pan, leaving a little space between each one.
- Roast the Meatballs
Drizzle the meatballs lightly with olive oil. Bake for 25 minutes, or until they are golden brown and cooked through. For safety, verify the internal temperature has reached 165°F (74°C) with a meat thermometer.
- Serve
Remove the meatballs from the oven and let them rest for a minute. Serve them warm as a main course with your favorite sauce, pasta, or vegetables. Garnish with additional fresh parsley if desired.
Substitutions & Variations
- Ground Chicken: If you don’t have ground turkey, ground chicken is an excellent substitute with a similar lean texture.
- Add Heat: For a gentle kick, mix in 1/4 teaspoon of red pepper flakes with the other seasonings.
- Gluten-Free: To make this recipe gluten-free, use your favorite gluten-free breadcrumbs or substitute with almond flour.
- Add Onion: For extra moisture and flavor, add 1/4 cup of finely grated yellow onion to the mixture.
- Serving Sauce: These meatballs are delicious served with a cool and refreshing tzatziki sauce or a classic marinara.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until heated through. You can also freeze cooked meatballs for up to 3 months.
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Protein: 25g
- Fat: 14g
- Carbohydrates: 10g
Estimates only.
FAQ
My meatball mixture seems too wet and won't hold its shape. What did I do?
You likely left too much moisture in the zucchini. Squeeze it very well in a clean towel before mixing, which ensures the meatballs bind properly and don't fall apart.
What is the secret to keeping these turkey meatballs from becoming dry or tough?
Avoid overmixing the ingredients. Combine everything just until it comes together, as working the meat too much can result in a dense, tough final texture.
Can I pan-fry these meatballs instead of baking them for a crispier exterior?
Yes, pan-frying gives a great crust. Cook them in a skillet with a bit of oil over medium heat, turning until browned and cooked to 165°F internally.
Is it better to freeze these meatballs cooked or uncooked for the best results?
Freezing them raw is often better for texture. Flash-freeze on a sheet pan, then bag. This lets you cook them fresh later, avoiding that reheated taste.
How can I reheat leftover meatballs without making them dry and rubbery?
Use the oven, not the microwave. Warming them on a baking sheet at 350°F gently reheats them, helping to preserve their original moisture and tender texture.
Can I prepare the meatball mixture a day ahead of time and bake it later?
Yes, you can. Mix and form the meatballs, then store them covered in the fridge for up to 24 hours. This makes dinner prep quick and doesn't harm the texture.
What are the best gluten-free substitutes for breadcrumbs in this recipe?
Almond flour is a great gluten-free choice. Quick-cooking oats also work but will create a slightly denser, chewier meatball, so be mindful of that texture shift.
I need to double this recipe for a crowd. What adjustments should I make?
Doubling the ingredients is fine. Use two separate baking sheets to avoid overcrowding, which ensures they bake evenly instead of steaming and getting soggy.
Equipment
- 1 Oven set to 400°F (200°C)
- 1 Large sheet pan
- Parchment paper
- 1 Box grater
- 1 Clean kitchen towel or cheesecloth
- 1 Large mixing bowl
- Meat thermometer
- Cookie scoop or hands
Ingredients
- 454 g (1 pound) Ground turkey
- 150 g (1 medium) Zucchini, grated
- 6 g (2 cloves) Garlic, minced
- 50 g (1 large) Egg, beaten
- 60 (1/2 cup) Breadcrumbs
- 25 (1/4 cup) Parmesan cheese, grated
- 8 (2 tablespoons) Fresh parsley, chopped
- 14 (1 tablespoon) Olive oil
- 6 (1 teaspoon) Salt
- 2 (1/2 teaspoon) Black pepper, freshly ground
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Grate the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much excess liquid as possible.
- In a large mixing bowl, combine ground turkey, squeezed zucchini, minced garlic, beaten egg, breadcrumbs, Parmesan cheese, parsley, salt, and black pepper. Mix gently by hand until just combined; avoid over-mixing.
- Shape the mixture into uniform 1-inch meatballs, about 16 to 20 in total, and arrange them in a single layer on the prepared sheet pan, leaving space between each.
- Drizzle the meatballs lightly with olive oil and bake for 25 minutes or until golden brown and cooked through, verifying an internal temperature of 165°F (74°C) with a meat thermometer.
- Remove the meatballs from the oven and let rest for a minute before serving warm with your favorite sauce, pasta, or vegetables.
