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Baked Turkey Zucchini Meatballs

These Baked Turkey Zucchini Meatballs are SO EASY! Packed with flavor and nutrients, they're perfect for busy weeknights or meal prep!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, Turkey
Servings: 4 servings

Ingredients

For the Meatballs:

  • 2 pounds ground turkey meat (or ground beef if preferred)
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 large eggs
  • 3.5 teaspoons Italian seasoning
  • 1.25 teaspoons salt (to taste)
  • 0.5 teaspoon black pepper (to taste)
  • 2 cups zucchini finely grated and drained
  • 1 small red onion grated

For the Sauce:

  • 3 tablespoons olive oil (for sauce)
  • 3 cloves garlic minced (for sauce)
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon salt (for sauce)
  • 0.5 teaspoon black pepper (for sauce)
  • 0.5 teaspoon sugar (for sauce)
  • 2 teaspoons Italian seasoning (for sauce)
  • 0.5 teaspoon crushed red pepper flakes (optional, for sauce)

Instructions

Instructions:

  • Step 1: Preheat your oven to 400°F (200°C) for even baking.
  • Step 2: Grate 2 cups of zucchini, then wring out excess moisture using a towel or cheesecloth.
  • Step 3: In a large mixing bowl, combine ground turkey, drained zucchini, minced garlic, grated red onion, eggs, Italian seasoning, salt, and black pepper. Mix until just combined.
  • Step 4: Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place on a baking sheet lined with parchment paper.
  • Step 5: Bake the meatballs for 25-30 minutes until golden brown and cooked through. Use a meat thermometer to check for 165°F (74°C).
  • Step 6: For the sauce, heat olive oil in a skillet, add minced garlic, and sauté. Then add crushed tomatoes, salt, black pepper, sugar, Italian seasoning, and red pepper flakes. Simmer for 10-15 minutes.
  • Step 7: Once meatballs are baked, add them to the skillet with sauce and gently toss to coat. Serve warm!

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper or aluminum foil
  • Grater
  • Skillet
  • Spoon

Notes

  • Make sure to drain the zucchini thoroughly to avoid soggy meatballs.
  • Use a meat thermometer to ensure meatballs are cooked to 165°F (74°C).
  • Freeze uncooked meatballs for up to 3 months for easy meals.