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- 1 pound ground turkey - 1 medium zucchini, grated and excess moisture squeezed out - 1/2 cup breadcrumbs (whole wheat or gluten-free) - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - Olive oil spray (for baking)

Family-Friendly Turkey and Zucchini Meatballs

Discover a delicious way to enjoy healthy eating with savory turkey and zucchini meatballs. Packed with lean protein and nutritious zucchini, this recipe is simple to make and a family favorite. Perfect for quick weeknight dinners or meal prep, these meatballs are moist, flavorful, and versatile. Serve them with marinara sauce and your choice of sides for a satisfying meal that doesn't compromise on taste. Healthy eating has never been so enjoyable!
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Ingredients
  

1 pound ground turkey

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup breadcrumbs (whole wheat or gluten-free)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for a kick)

1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

1 jar (about 24 oz) marinara sauce (for serving)

Olive oil for frying (or choose to bake)

Instructions
 

Preheat Oven (if baking): If you prefer baked meatballs, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prep Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean dish towel or paper towels, ensuring the mixture isn’t too wet.

      Mix Ingredients: In a large mixing bowl, combine the ground turkey, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, onion powder, salt, black pepper, red pepper flakes (if using), and parsley. Mix until just combined; avoid overmixing to keep the meatballs tender.

        Shape Meatballs: Use your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should yield around 16-20 meatballs.

          Cook the Meatballs:

            - For Baking: Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until they are cooked through and lightly golden.

              - For Frying: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the meatballs in batches, careful not to crowd the pan. Cook for about 5-7 minutes per side, or until they are browned and cooked through.

                Serve: Heat the marinara sauce in a saucepan or microwave. Serve the meatballs hot, topped with marinara sauce and a sprinkle of extra Parmesan cheese and parsley.

                  Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-5 people