Turkey Zucchini Meatballs
These savory Turkey Zucchini Meatballs are a weeknight lifesaver. Easy to make, and a great way to get more veggies in your meal!
Servings: 4
Calories: 323kcal
Ingredients
- 1 medium zucchini about 8 ounces
- 1 shallot
- 1 egg
- ½ cup panko bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound ground turkey breast
- 2 tablespoons olive oil
Instructions
- Cut off the zucchini ends, and grate the rest of it using the large holes on a box grater. Press zucchini with a paper towel to remove some of the moisture.
- Peel and mince shallot.
- In a large bowl, combine minced shallot and grated zucchini with the remaining ingredients except for the turkey and olive oil.
- Gently stir in ground turkey, just until well-mixed.
- Use a cookie scoop or your hands to form the mixture into 1 ½-inch meatballs.
- Preheat oven to 425 degrees.
- Add 1 tablespoon olive oil to a large nonstick skillet and heat over medium-high heat.
- Add half of the meatballs and brown on each side, about 10 minutes total.
- Transfer to an 8x8-inch baking dish.
- Add remaining tablespoon of oil to the skillet.
- Add remaining meatballs and repeat the process. Transfer meatballs to the baking dish when browned.
- Put the baking dish in the oven and cook for 8-10 minutes, or until meatballs are cooked through. They should read 165 degrees on an instant-read thermometer.
Notes
Expert Tips:
If you use ground turkey with a higher fat content than ground turkey breast, just be aware that the meatballs will release more oil as you brown them. You may need to use a spoon to scoop out the extra liquid so that the meatballs will brown and not steam. Watch your heat carefully as your brown the meatballs. You want them to brown evenly and just begin to cook through. Don’t have the heat so high you burn the outside before any of the inside is cooked. The amount of the inside that is cooked will determine how long the meatballs need in the oven. Storage Tips:
Turkey meatballs will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze them for up to 3 months.
If you use ground turkey with a higher fat content than ground turkey breast, just be aware that the meatballs will release more oil as you brown them. You may need to use a spoon to scoop out the extra liquid so that the meatballs will brown and not steam. Watch your heat carefully as your brown the meatballs. You want them to brown evenly and just begin to cook through. Don’t have the heat so high you burn the outside before any of the inside is cooked. The amount of the inside that is cooked will determine how long the meatballs need in the oven. Storage Tips:
Turkey meatballs will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze them for up to 3 months.
Nutrition
Calories: 323kcal | Carbohydrates: 14g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 127mg | Sodium: 422mg | Fiber: 2g | Sugar: 3g
