Description
A delicious and easy recipe for turkey zucchini meatballs that are healthy and flavorful.
Ingredients
- 450 g ground turkey (93% lean)
- 1 medium zucchini, about 180 g, shredded
- 60 g breadcrumbs
- 25 g grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 30 ml olive oil, for cooking
Instructions
- Prepare the zucchini: Shred the zucchini without peeling it. Place it in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as possible. This is important to prevent soggy meatballs.
- Make the mixture: In a large bowl, combine the ground turkey, squeezed zucchini, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently just until combined. Avoid overmixing.
- Shape: Form the mixture into 18–20 meatballs, approximately 2.5–4 cm wide.
- Skillet method: Heat the olive oil in a large skillet over medium heat. Cook the meatballs in a single layer, working in batches if needed. Brown for 2–3 minutes per side.
- Reduce the heat to low, cover the skillet, and cook for another 5–7 minutes, until the meatballs are cooked through and reach 74°C internally.
- Oven method: Alternatively, place the meatballs on a parchment-lined baking sheet and bake at 205°C for 15–18 minutes, until cooked through.
- Serve warm with marinara sauce, pasta, zucchini noodles, or as meatball subs.
Notes
- Ensure to squeeze out excess moisture from the zucchini to avoid soggy meatballs.
- These meatballs can be served with various sides like marinara sauce or zucchini noodles.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Main Dish
- Method: Skillet or Oven
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: Approximately 100
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg