Turkey Meatball Recipe
These oven-baked turkey meatballs are a healthy, Italian-inspired treat brimming with garlic, herbs, zucchini, and Parmesan—super easy to make and perfect for any weeknight dinner.
Ingredients
- 1 lb ground turkey (93% lean)
- 1/2 cup grated zucchini excess moisture squeezed out
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup whole-wheat breadcrumbs or plain panko
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1 Tbsp fresh parsley chopped (or 1 tsp dried)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 cup tomato sauce homemade or store-bought
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
- Grate zucchini and squeeze out excess moisture.
- Combine all ingredients in a bowl and mix until just combined.
- Roll mixture into meatballs and chill in the fridge for 10 minutes.
- Bake meatballs for 18–20 minutes at 400°F, flipping once halfway through.
- Heat tomato sauce in a saucepan.
- Coat baked meatballs in sauce and simmer for a few minutes before serving.
Notes
Squeeze zucchini thoroughly to avoid watery mix. If mixture feels loose, add breadcrumbs gradually. Let meatballs rest after baking for better texture. For a richer taste, brown meatballs in a skillet before baking.
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