Baked Turkey Meatballs (with Sneaky Veggies)
Made with lean ground turkey, some sneaky veggies, these perfectly seasoned baked turkey meatballs are a nutritious and flavorful addition to any meal.
Servings: 5 servings (about 4 meatballs per serving)
Calories: 175kcal
Ingredients
- 1/2 cup finely shredded zucchini, squeezed of excess liquid about 1/2 small zucchini; sub: finely shredded carrot
- 1/3 cup finely grated Parmesan cheese
- 1/2 cup Panko bread crumbs
- 2 tablespoons minced fresh parsley sub: fresh basil
- 2 cloves minced garlic
- 1 large egg beaten
- 2 tablespoons ketchup preferably organic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound lean ground turkey sub: ground chicken
Optional for serving:
- 5 cups marinara sauce approximately 2 store-bought jars
- Whole grain spaghetti or angel hair pasta
- Parmesan cheese grated or shredded
Instructions
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- Combine Meat Mixture: In a large mixing bowl, add shredded zucchini (or carrots), Parmesan, bread crumbs, parsley, garlic, beaten egg, ketchup, salt, and pepper and stir until combined with a fork (until it's crumbly and fully mixed). Add the ground turkey and use the fork to gently combine all the ingredients together until well mixed, taking care not to compress the mixture.
- Form Meatballs: Scoop a heaping tablespoon of mixture and shape the turkey mixture into about 1 1/2-inch diameter meatballs. (Tip: Wet your hands to prevent sticking.) Place meatballs in rows on the baking sheet, making sure to leave a little room between each one.
- Bake: Place baking sheet on middle rack in the oven. Bake for 15 minutes or internal temp reaches 160-165°F. (Use a meat thermometer to determine doneness.)
Optional:
- 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!)
- Serve Over Pasta: Serve over whole grain spaghetti or angel hair pasta. Top with Parmesan cheese.
Notes
- I used 99% lean ground turkey and they turned out great, but use whatever percentage you prefer.
- It's super duper important to squeeze as much water out of the shredded zucchini as you can so you don't end up with soggy meatballs. The best way to do this is the put it in an old tea towel and squeeze it over the sink until most of the moisture is out.
- 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. Serve over gluten-free pasta. I really like Banza brand.
Nutrition
Serving: 4meatballs | Calories: 175kcal | Carbohydrates: 7g | Protein: 26g | Fat: 5g | Cholesterol: 88mg | Sodium: 454mg | Fiber: 1g | Sugar: 1g