Turkey Meatballs with Zucchini

5 from 4 votes

Tender, flavorful, and easy to make and share, these Turkey Meatballs with Zucchini are a favorite family dinner. You can bake them in the oven or cook in the air fryer, and they're delicious with pasta or as meatball sandwiches.

Prep Time10

Cook Time22

Total Time32

Course: Dinner

Cuisine: Italian

Servings: (makes about 16 meatballs)

Calories: 126kcal

Author: Amy Palanjian

Equipment

Ingredients

1 pound ground turkey
½ cup shredded zucchini (squeezed very dry and packed into the measuring cup; from about 1 small zucchini; if you don't want to see the green in the meatball, peel the zucchini before grating)
½ cup Italian-flavored breadcrumbs
½ cup grated Parmesan cheese
1 egg

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix the ingredients together with clean hands. Make 2-tablespoon size meatballs. Roll into balls and place on the prepared baking sheet.
Bake for 22-24 minutes or until golden brown and cooked through. (To make in the air fryer, cook 12 minutes at 375 degrees F on a greased tray.)
Serve warm with marinara or pizza sauce (or just plain!), or set aside to cool and freeze.

Notes

Store meatballs in the refrigerator in an airtight container for up to 5 days. Or, let them cool fully and you can freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
If you plan to make these ahead as a meal-prep option, I recommend baking as directed, then storing.
If you don't want to see the green in the meatball, peel the zucchini before grating.
Serve with Marinara Sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip.
Dice for older babies or younger toddlers as needed.
Gluten-free: Use gluten-free breadcrumbs if needed.
Dairy-free: Use vegan Parmesan cheese.
Egg-free: Omit the egg and add 1 tablespoon milk.

Nutrition