Juicy Turkey and Zucchini Meatballs with Garlic Herb Sauce

Turkey Zucchini Meatballs are packed with vegetables, tender, and wonderfully moist. Juicy and flavorful, these versatile baked meatballs are perfect for an easy weeknight dinner—just serve with your favorite sauce.

Why You’ll Love This Recipe

These oven-baked turkey meatballs with shredded zucchini are simple to prepare and ready in about 30 minutes. They stay moist thanks to the zucchini and lean ground turkey, and they won’t end up dry like some baked meatballs can.

Because they use lean poultry, they make a lighter alternative to beef meatballs. They’re naturally dairy-free and are easily made gluten-free by swapping in gluten-free breadcrumbs.

Serve them in many ways: over pasta with marinara, in a pita with tzatziki, on grain bowls with tahini or yogurt-based sauces, or as an appetizer with toothpicks. They also freeze and reheat well for meal prep.

Ingredients

• Ground turkey: Use 93% lean for the best texture and flavor; you can also use ground chicken, beef, or pork if preferred.
• Zucchini: One medium zucchini, shredded and squeezed dry.
• Onion and garlic: Finely diced onion (red or yellow) and minced garlic.
• Olive oil: A drizzle to sauté the onion and garlic.
• Egg: One large egg to bind the mixture.
• Panko breadcrumbs: Keep meatballs tender and moist; swap for regular breadcrumbs or use a gluten-free variety if needed.
• Parsley: Dried parsley or your favorite dried herb blend.
• Sea salt: Fine sea salt to season.

The full ingredient amounts are listed in the recipe card below.

How to Make Baked Turkey Meatballs with Zucchini

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

2. Warm the olive oil in a small skillet over medium-low heat. Add the garlic and diced onion and cook until the onion becomes translucent and the garlic is fragrant, about 2–3 minutes. Remove from heat and let cool briefly.
3. Squeeze the excess liquid from the shredded zucchini using a paper towel or cheesecloth. Discard the liquid and transfer the drained zucchini to a large mixing bowl.

4. Add the ground turkey, egg, panko breadcrumbs, dried parsley, sea salt, and the cooked onion and garlic to the mixing bowl. Gently combine with your hands or a spatula—mix until just incorporated to avoid overworking the meat.
5. Form the mixture into roughly 1-inch meatballs (a cookie scoop helps) and place them on the prepared baking sheet.
6. Bake for 12–15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F. Serve with your favorite sauce.

Expert Tip: Mix only until combined—overmixing can make turkey meatballs tough. Squeezing the zucchini dry prevents sogginess and helps the meatballs hold their shape.

Variations

• Cheesy: Stir in 1/3 cup grated Parmesan for extra flavor.
• Spicy: Add crushed red pepper flakes for a bit of heat.
• Veggie boost: Fold in grated carrot, chopped spinach, or finely diced mushrooms.
• Gluten-free: Use gluten-free breadcrumbs to suit dietary needs.

How to Serve Zucchini Turkey Meatballs

These meatballs pair well with a variety of sauces—marinara, pesto, or a creamy Alfredo-style sauce. Serve over spaghetti, tossed into a grain bowl, or tuck into a pita with tzatziki, cucumber, lettuce, and tomato.

Make Ahead and Storage

Make ahead: These meatballs are great for meal prep—make them in advance and keep them refrigerated for a few days.

Store: Refrigerate in an airtight container for up to 3 days.

Freeze: Let cooked meatballs cool, then arrange them on a parchment-lined baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer-safe container or bag and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ’s)