Turkey Zucchini Meatballs

These turkey zucchini meatballs are a great prep-ahead protein. Not only do they come together in minutes, but they're freezer-friendly too. We like to make a batch of 20 mini meatballs and use four meatballs per meal prep serving. Add them to any salad or bowl recipe for a healthy, clean gluten-free and paleo protein. Here are some of my favorite pairings:

Moroccan Chickpea Bowls Roasted Tomato and Spinach Pasta Bowls Lemony Spiralized Zucchini Salad Bánh Mì Bowls Pesto Zucchini Noodle Bowls with Sundried Tomatoes

Turkey Zucchini Meatballs | Gluten-Free and Paleo | Loveleaf Co.

Turkey Zucchini Meatballs


  • 1 lb ground turkey
  • 1 medium zucchini, grated (about 2 cups)
  • 1 large egg
  • 1/2 cup soft herbs (parsley, mint, and/or cilantro), optional
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat the oven to 400 degrees F.

  2. Line a rimmed baking tray with parchment paper.

  3. In a large bowl, mix together all the ingredients and shape into 20 mini meatballs.
  4. Once the oven is preheated, bake for 15-18 minutes until cooked through.