There’s something incredibly satisfying about a good meatball—tender, flavorful, and versatile. These Turkey and Zucchini Meatballs are a lighter, brighter take on the classic, with zucchini keeping the turkey incredibly moist. They’re a weeknight hero that earns a permanent spot in your kitchen.
Nothing beats a great Turkey and Zucchini Meatballs. Whether you're a fan of Savory Combo Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Turkey and Zucchini Meatballs
Surprisingly juicy: Zucchini keeps lean turkey tender and never dry.
Hidden-veg trick: Sneaks in nutrition without a fight.
Incredibly versatile: Perfect for pasta, subs, bowls, or snacks.
Lighter feel: Satisfying but not heavy, leaving you feeling great.
Ingredients & Tools
- 1 lb (450 g) ground turkey (a mix of dark and light meat is ideal for flavor)
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil, for cooking
Tools: A box grater, a large mixing bowl, a baking sheet (optional for baking), and a large skillet.
Notes: Don’t skip grating your own zucchini—pre-shredded can be too wet. Freshly grated Parmesan from a block integrates better than pre-shredded.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 22 g |
| Fat: | 14 g |
| Carbs: | 7 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the zucchini. This is the single most important step for perfect meatballs. Zucchini holds a lot of water, and if you don’t squeeze it out, you’ll end up with a soggy mixture that’s hard to form and may steam instead of browning properly.
- Why panko over regular breadcrumbs? Panko breadcrumbs are lighter and flakier, which helps create a more tender texture in the final meatball. They absorb moisture beautifully without making the mixture dense.
- Handle the mixture with care. When mixing and forming the meatballs, use a light touch. Overworking the meat can make the final texture tough and rubbery. Just mix until everything is combined—no more.
- The power of a test fry. Before you cook the whole batch, consider frying a tiny piece of the mixture to taste for seasoning. This is your chance to adjust the salt, pepper, or herbs to your liking.
How to Make Turkey and Zucchini Meatballs
Step 1: Prepare the Zucchini. Start by grating your zucchini using the large holes of a box grater. Then, place all the grated zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and twist tightly over the sink, squeezing with all your might until no more water drips out. You’ll be amazed at how much liquid comes out—this is the key to a firm mixture. Set the squeezed, dry zucchini aside.
Step 2: Combine the Meatball Mixture. In your large mixing bowl, add the ground turkey, the squeezed zucchini, panko breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. I know it’s messy, but it’s the best way to ensure everything is evenly distributed without overmixing. Just fold and combine until you no longer see streaks of individual ingredients.
Step 3: Form the Meatballs. With lightly damp hands (this prevents sticking), scoop out portions of the mixture. A small cookie scoop or two tablespoons works perfectly for consistent size. Gently roll each portion between your palms to form a smooth, round ball, about 1 to 1.5 inches in diameter. Place them on a plate or parchment-lined tray as you go. You should get about 18-20 meatballs.
Step 4: Cook to Golden Brown Perfection. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Let them cook undisturbed for 3-4 minutes, until a deep golden-brown crust forms on the bottom. Then, gently turn them and continue cooking for another 4-5 minutes, turning occasionally, until they’re browned all over and cooked through. You can check for doneness by cutting one open—there should be no pink left.
Step 5: Serve and Enjoy. Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil for a minute. They are now ready to be devoured! Toss them immediately in your favorite warm marinara sauce, let them cool slightly for meal prep, or serve them just as they are with a dipping sauce.
Storage & Freshness Guide
- Fridge: Store cooked meatballs in an airtight container for 3–4 days.
- Freezer: Freeze cooked or raw meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat gently in a skillet, oven, or simmering sauce until warmed through.
Serving Suggestions
Complementary Dishes
- Over a bed of creamy polenta — The soft, comforting texture of polenta is a dreamy canvas for the savory meatballs and any sauce you choose.
- With zucchini noodles (zoodles) — Double down on the zucchini theme for a low-carb, veggie-packed meal that feels incredibly fresh.
- In a toasted sub roll with marinara and melted mozzarella — For the ultimate comfort food sandwich, this combination is absolutely unbeatable.
Drinks
- A light-bodied red wine like Pinot Noir — Its bright red fruit notes and low tannins complement the lean turkey without overpowering it.
- A crisp Italian lager — The clean, effervescent bite of a lager cuts through the richness and cleanses the palate beautifully between bites.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and simple.
Something Sweet
- A simple affogato — The contrast of hot espresso poured over cold vanilla ice cream is an elegant, effortless way to end the meal.
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser after a savory main course.
- Almond biscotti for dipping — These crunchy, not-too-sweet cookies are classic for a reason and offer a lovely textural contrast.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. I’ve messed this up before too, and it leads to a wet, loose mixture that’s impossible to form into proper balls. They’ll likely fall apart in the pan. Squeeze until you think you’re done, then squeeze a little more.
- Mistake: Overmixing the meatball mixture. When you aggressively mix and compact the meat, you develop the proteins too much, resulting in a dense, tough, almost rubbery texture. Gentle folds are the way to go.
- Mistake: Crowding the pan while cooking. If the meatballs are too close together, they’ll steam instead of sear. You’ll miss out on that delicious, flavorful brown crust that makes them so special. Give them space to breathe.
- Mistake: Constantly moving them around in the pan. Let them sit and form that crust! If you flip and shuffle them too early, they’re more likely to break apart and won’t get that beautiful color.
Expert Tips
- Tip: Chill the mixture before forming. If you have an extra 15 minutes, pop the mixed meatball mixture in the fridge. A colder mixture is much firmer and easier to roll into perfect, round balls that hold their shape during cooking.
- Tip: Bake them for a hands-off approach. For an easier, less messy method, arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, turning halfway. They won’t be as crusty but are still delicious.
- Tip: Make a double batch for the freezer. These meatballs freeze beautifully. After forming them, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. You can cook them straight from frozen, just add a few extra minutes to the cooking time.
- Tip: Add a flavor boost with a paste. For an extra layer of savory depth, create a quick paste by mashing one anchovy fillet with the minced garlic before adding it to the mix. It won’t taste fishy, just incredibly rich and umami.
FAQs
Can I make these Turkey and Zucchini Meatballs ahead of time?
Absolutely, they are fantastic for meal prep. You can prepare the mixture, cover it tightly, and keep it in the refrigerator for up to 24 hours before cooking. You can also fully cook the meatballs and store them in an airtight container in the fridge for 3-4 days, reheating them gently in a skillet, the oven, or even in a sauce.
Can I use a different type of ground meat?
You sure can! Ground chicken would be a direct and easy swap. For a richer flavor, a 50/50 mix of turkey and ground pork works wonderfully. If using beef, just be aware that it has a higher fat content, so you might want to reduce the oil used for cooking slightly.
My mixture is still a bit sticky. What should I do?
If your mixture feels too wet to handle easily, don’t panic. The easiest fix is to add another tablespoon or two of panko breadcrumbs. This will help absorb any residual moisture and make the mixture easier to roll. Also, make sure your hands are damp when forming the balls—it makes a world of difference.
How do I know when the meatballs are fully cooked?
The safest way is to use an instant-read thermometer inserted into the center of a meatball; it should read 165°F (74°C). If you don’t have a thermometer, you can cut one open. The meat should be uniformly white with no traces of pink, and the juices should run clear.
Can I make these gluten-free or dairy-free?
Yes, with simple swaps! For gluten-free, use your favorite gluten-free panko-style breadcrumbs. For dairy-free, simply omit the Parmesan cheese. You might want to add a pinch more salt or a teaspoon of nutritional yeast to make up for the lost savory flavor.
Turkey And Zucchini Meatballs
Make juicy, flavorful Turkey and Zucchini Meatballs in just 35 minutes! This easy recipe is perfect for a healthy weeknight dinner. Get the step-by-step guide now!
Ingredients
For the Ingredients & Tools
-
1 lb ground turkey (450 g, a mix of dark and light meat is ideal for flavor)
-
1 cup grated zucchini (from about 1 medium zucchini)
-
1/2 cup panko breadcrumbs
-
1/4 cup freshly grated Parmesan cheese
-
1 large egg (lightly beaten)
-
2 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
1/2 tsp kosher salt
-
1/4 tsp black pepper (freshly ground)
-
2 tbsp olive oil (for cooking)
Instructions
-
Prepare the Zucchini. Start by grating your zucchini using the large holes of a box grater. Then, place all the grated zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and twist tightly over the sink, squeezing with all your might until no more water drips out. You’ll be amazed at how much liquid comes out—this is the key to a firm mixture. Set the squeezed, dry zucchini aside.01
-
Combine the Meatball Mixture. In your large mixing bowl, add the ground turkey, the squeezed zucchini, panko breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. I know it’s messy, but it’s the best way to ensure everything is evenly distributed without overmixing. Just fold and combine until you no longer see streaks of individual ingredients.02
-
Form the Meatballs. With lightly damp hands (this prevents sticking), scoop out portions of the mixture. A small cookie scoop or two tablespoons works perfectly for consistent size. Gently roll each portion between your palms to form a smooth, round ball, about 1 to 1.5 inches in diameter. Place them on a plate or parchment-lined tray as you go. You should get about 18-20 meatballs.03
-
Cook to Golden Brown Perfection. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Let them cook undisturbed for 3-4 minutes, until a deep golden-brown crust forms on the bottom. Then, gently turn them and continue cooking for another 4-5 minutes, turning occasionally, until they're browned all over and cooked through. You can check for doneness by cutting one open—there should be no pink left.04
-
Serve and Enjoy. Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil for a minute. They are now ready to be devoured! Toss them immediately in your favorite warm marinara sauce, let them cool slightly for meal prep, or serve them just as they are with a dipping sauce.05
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