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:Print
Easy baked turkey zucchini meatballs; a clean, healthy protein that’s gluten-free and paleo. Perfect for pairing with pesto or marinara sauce.
- 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
- Preheat the oven to 400 degrees F.
Line a rimmed baking tray with parchment paper.
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.
Once the oven is preheated, bake for 15-18 minutes until cooked through.
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