Turkey Zucchini Meatballs
These Turkey Zucchini Meatballs are easy to make and full of flavor. Mixed up in one bowl and then into the oven they go, this veggie-loaded recipe is perfect for adding protein to any weeknight dinner or for stocking up your freezer.
Servings: 6 servings
- 1 ½ cup grated zucchini
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ tablespoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1/4 teaspoon paprika
- ½ cup grated parmesan cheese
- 1 egg
Preheat your oven to 400℉.
Take shredded zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel squeeze a few times to help drain out some of the zucchini’s moisture.
In a large bowl, combine drained zucchini and remaining ingredients. Using clean hands or a spoon, mix until well combined.
Gently roll the meat into golfball size portions. Arrange the meatballs in a single layer on a large baking sheet.
Bake for 18-20 minutes or until meat is cooked through.
Enjoy warm and with your favorite sauce and/or pasta or veggies. Allow leftovers to cool completely and store in an air-tight container in fridge for 3-4 days
Serving: 4meatballs | Calories: 159kcal | Carbohydrates: 6g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 410mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg