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.
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.
Freezer Instructions
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. Or cook them from frozen in the air fryer using our Air Fryer Turkey Meatballs recipe.
Notes/Tips
- 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: 4 meatballs | Calories: 175 kcal (9%) | Carbohydrates: 7 g (2%) | Protein: 26 g (52%) | Fat: 5 g (8%) | Cholesterol: 88 mg (29%) | Sodium: 454 mg (20%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
If you make this, please leave a review and rating letting us know how you liked this recipe!