Turkey Zucchini Meatballs

Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 126 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ cup milk
• 1 tablespoon vegetable oil
• 2 large eggs
• ⅓ cup all-purpose flour
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 cup shredded zucchini
• 1 pound 93% lean ground turkey
• ¾ cup grated onion
• 2 slices multigrain bread, cut into 1-inch cubes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Step 2

Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.

Step 3

Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.

Step 4

Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.

Step 5

Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.

Step 6

Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).