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. I 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

• Author: Ally
• Prep Time: 10 Minutes
• Cook Time: 15 Minutes
• Total Time: 25 minutes
• Yield: 20 Mini Meatballs 1x
• Category: Dinner
• Method: Bake
• Cuisine: Italian

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Description

Easy baked turkey zucchini meatballs; a clean, healthy protein that’s gluten-free and paleo. Perfect for pairing with pesto or marinara sauce.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

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. They might seem a little watery depending on your zucchini – that’s ok. Just form them into balls as best as you can as they will firm up when they cook.

4. Once the oven is preheated, bake for 15-18 minutes until cooked through.

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Keywords: turkey zucchini meatballs, zucchini meatballs, turkey meatballs, gluten-free meatballs

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