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Mini Turkey and Veggie Meatballs
This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!
Ingredients
- 1 1/4 pounds (20 ounces) lean ground turkey* (sub: ground chicken)
- 1/2 cup finely shredded zucchini or carrots
- 1/2 cup fresh, finely grated Parmesan cheese
- 1 cup Panko bread crumbs (preferably whole wheat)
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 1 egg, beaten
- 3 tablespoons organic ketchup
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 cups marinara sauce (about 2 regular-sized jars)
- Optional for serving: 1 pound whole grain spaghetti or angel hair pasta
*We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the meatballs are more moist and flavorful.
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Instructions
Make It Now:
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Make Meat Mixture: In a large mixing bowl, add the turkey, shredded zucchini or carrots, Parmesan, bread crumbs, parsley, garlic, egg, ketchup, salt, and pepper. Mix gently using your hands just until combined.
- Form Meatballs: Scoop a heaping tablespoon of mixture and shape the turkey mixture into about 1 1/2-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one. Wash your hands well.
- Bake: Place baking sheet on middle rack in the oven. Bake for about 15-20 minutes or internal temp reaches 165°F. (Use a meat thermometer to determine doneness.)
- Warm in Sauce: Place all the meatballs and marinara sauce in a large pot. Turn the heat to medium-low and simmer until the sauce is warmed through and the flavors blend, about 10 minutes, stirring occasionally. (Make sure to put the lid on. It splatters!)
- Optional for Serving: Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese.
Freeze For Later: Roll meatball mixture into 1 1/2-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze.
Prepare From Frozen: Thaw in the refrigerator for about 24 hours. Cook according to instructions.
Notes/Tips
- It’s very likely you’ll have leftover meatballs. Freeze them for later!
- Dairy-Free Version: In place of Parmesan cheese, use more breadcrumbs and a pinch of salt.
- Gluten-Free Version: In place of the Panko bread crumbs, use almond meal or gluten-free bread crumbs (I prefer to make my own with GF bread). Serve over gluten-free pasta. I really like Banza brand.
- Where We Get Meat: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
Find it online: https://thrivinghomeblog.com/mini-turkey-and-veggie-meatballs/