Tender and flavorful, these Turkey Zucchini Meatballs are easy to make – a delicious weeknight dinner (or freeze them for later). Pair them with our creamy feta-yogurt sauce for the ultimate bite.
Why You’ll Love Turkey Zucchini Meatballs
As a chef and busy mom, I love whipping up quick, healthy meals that are packed with extra protein and veggies wherever possible. These turkey meatballs are packed with flavor- yet healthy and tender! Grating zucchini into the ground turkey not only makes it super tender, but also boosts the fiber and nutrients. Truly, where healthy meets delicious! Mediterranean spices and the creamy feta-yogurt dressing seal the deal.
- You’ll find many delcious ways to serve them! Plate them over the creamy feta sauce, as a delightful appetizer, create a pasta dinner with marinara sauce, make a Greek-style sandwich wrap, or add them as protein to a leafy green salad.
- A great freezer meal. Prep them ahead and freeze for later. Your future self will thank you!
Turkey And Zucchini Meatballs Ingredients
- Turkey: Use ground turkey for lean, healthy meatballs. Alternatively, you could make these with ground chicken.
- Zucchini: Perfect for late summer when zucchini is widely available at your local farmers market!
- Garlic cloves and red onion: Add an aromatic, savory taste.
- Egg: To help the meatballs bind together.
- Parsley and mint: Fresh herbs add fragrant, summery flavor. Fresh basil works too.
- Spices: Ground cumin, ground coriander, cayenne, salt, and pepper.
- Feta yogurt sauce: Plain yogurt, crumbled feta, lemon juice, cumin, garlic clove, olive oil, salt, and pepper.
How to Make Turkey Zucchini Meatballs
1. Make the feta yogurt sauce. In a small bowl, mix together yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Chill in the fridge.
2. Grate the zucchini. Use a box grater to grate the zucchini. Place the grated zucchini in a cheesecloth-lined colander (use a paper towel if you don’t have cheesecloth) and let sit while prepping the remaining ingredients. When ready to mix all ingredients together, twist the cloth to squeeze out excess liquid.
3. Mix everything together. In a large mixing bowl, add ground turkey, grated zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt, and pepper. Mix until just combined. You can place in the fridge for 30 minutes or overnight to make the meatballs easier to shape, but this is optional.
4. Shape the meatballs. Using wet hands, roll the mixture into meatballs. A cookie scoop works well, too! You should end up with 28-30 1-ounce meatballs.
5. Cook meatballs. Warm olive oil in a large skillet over medium-low heat. Add meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, reduce heat to continue cooking all the way through.
Alternate Cooking Methods
- Bake Meatballs: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Meatballs are done when they register 165F.
- Air-fryer: Preheat to 400°F. Grease the grate and air-fry for 4 minutes, turn them over and air-fry for 4 more minutes or until internal temp reaches 165F
Chef’s Tips
- Refrigerate meatball mixture: When the mixture is cold, the meatballs are easier to shape.
- Use wet hands: This prevents sticky fingers, making it easier to form the meatballs.
- Remove excess moisture from zucchini: Don’t skip this step! Place grated zucchini in a cheesecloth in a colander and let sit before squeezing out excess liquid.
- To bake meatballs: Place on a parchment paper-lined baking sheet and bake at 425F for 10-12 minutes, or until golden. Internal temp should be 165F.
- Make a dairy-free sauce: Use vegan feta and vegan yogurt!
Storage & Reheating
- To store: Store leftover turkey meatballs in an airtight container in the refrigerator for up to 4 days.
- To freeze: These freeze well! Store cooked meatballs in the freezer for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a 350°F oven for 10 minutes.
Serving Suggestions
- Enjoy them as an appetizer – serve over the feta sauce with mini forks, sprinkle with Aleppo pepper and herbs.
- Make Wraps. Stuff them in pita bread with cucumber, tomatoes, greens and the feta yogurt sauce.
- Top a Salad. Top dressed greens and veggies with the meatballs for extra protein.
- Pasta Dinner. Warm the meatballs in Fresh Tomato Sauce, and serve over pasta, zoodles, or spaghetti squash noodles.
FAQs
Avoid over-mixing the meatballs. Over-mixing can result in a tough texture.
The internal temp of the meatballs should be 165°F.
Use a binding ingredient, like eggs, to help the meatballs stay together.
Hope you enjoy this turkey zucchini meatball recipe! Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Ground Turkey Recipes
Optional Feta Yogurt Sauce
Garnish with Aleppo flakes and fresh chopped parsley
- Feta Yogurt Sauce: combine yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Place in the fridge while making meatballs.
- Grate the zucchini on a box grater. Place the shredded zucchini in a cheese cloth lined colander and let sit while you prep remaining ingredients. When ready to mix all ingredients twist the cloth to squeeze out excess liquid.
- Mix together. In a large bowl add turkey, zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt and pepper. Mix together. Optional at this point to refrigerate for 1/2 an hour or overnight, it is easier to shape if the meatball mixture is cold.
- Shape the meatballs. With a wet hand roll into meatballs. Makes about 28-30 1 ounce meatballs.
- Cook meatballs. Heat a large skillet with 1-2 tablespoon oil over medium-low heat, add the meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, lower heat to low to continue cooking all the way through or place in a hot oven for 10 minutes, uncovered. Meatballs should register 165°.
Notes
To Bake Meatballs: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Meatballs are done when they register 165F.
Air-fryer: Preheat to 400°F. Grease the grate and air-fry for 4 minutes, turn over and air-fry for 4 more minutes or until internal temp reaches 165F
Store leftovers in a sealed airtight container in the fridge.
Reheat in the oven at 350° for 10 minutes.
Nutrition
- Serving Size: 4-5 meatballs without yogurt sauce
- Calories: 191
- Sugar: 0.5 g
- Sodium: 287.6 mg
- Fat: 9.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 23.8 g
- Cholesterol: 109.2 mg