Baked Turkey Zucchini Meatballs

A Turkey Zucchini Meatball dipped in a bowl of tzatziki surrounded by more baked meatballs

Baked Turkey Zucchini Meatballs are a versatile dish you need to know this year. These veggie-packed protein bites pull triple duty as an easy appetizer, main dish or salad topper. Learn how to bake zucchini meatballs and all the ways to serve 'em here.

Prep Time 15

Cook Time 15

Servings (1.5T) meatballs

Calories 39kcal

Ingredients

2 lbs. ground turkey
1.5 lb. zucchini shredded (about 2 medium or 4 cups shredded)
Zest of 1 lemon
2 large eggs beaten
1 ½ cups panko breadcrumbs 115g
8 garlic cloves finely minced (28g)
2 teaspoons kosher salt
½ teaspoon black pepper
¾ cup feta cheese crumbles 130g (we used Mediterranean herb for this batch, but you can use regular, too)

Instructions

Preheat the oven to 375°F.
Line a baking sheet with a nonstick baking mat or parchment paper. Set aside. (You can also place a cooling rack on top of the baking sheet to prevent the meatballs from sitting in their juices, if you'd like to do this. I used to, but cleaning up the cooling rack is a pain, so I forgo it now.)
Measure the turkey, shredded zucchini, lemon zest, beaten eggs, breadcrumbs, garlic, salt, pepper and feta cheese crumbles into a very large bowl.
Use your hands to gently mix the ingredients until incorporated.
Once the meatball ingredients are combined, form palm-sized meatballs (in your hands or with a 1.5-tablespoon cookie scoop) and drop them on the prepared baking sheet in a single layer. Give them a little space between each so that they can brown up.
Bake the meatballs for 15-20 minutes or until golden brown and cooked to an internal temperature of 165°F.
Serve with tzatziki over your favorite salad greens or pasta or serve as an appetizer with a tzatziki dipping sauce.

Nutrition