Zucchini Turkey Meatballs: A quick and simple dinner recipe for you!
If you have a garden or you’re part of a CSA (Community Supported Agriculture program), you most likely are looking for new ways use up your zucchini. I know I am! I can’t keep up, so I’ve been having a little fun in the kitchen. These Zucchini Turkey Meatballs are freezer-friendly so go ahead and double the recipe and you’ll have yourself a quick and easy meal stocked away for the future.
Adding shredded zucchini to these meatballs is an easy way to sneak in veggies, especially with picky eaters (my husband, Shane, included). You could also add shredded carrots or spinach to this recipe and sneak in even more veggies (They’ll never know. This is why Shane is always very suspicious of my cooking). These meatballs are tasty as is but you can also toss them with your favorite marinara sauce, serve over spaghetti squash and top with a little parmesan cheese.
- 1 lb. ground turkey
- 1 cup shredded zucchini
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. oregano, dried
- ¼ tsp. rosemary, dried
- ½ tsp. sea salt
- ¼ tsp. pepper
- Pre-heat oven to 400?. Cover a baking sheet with foil.
- Combine all of the ingredients in a bowl and mix with hands.
- Form into 12 golf ball-sized meatballs and place on the baking sheet.
- Bake for 16-18 minutes or until meatballs are cooked through and insides are no longer pink.
Made these last week and I will be making them again! So easy and tasteful.
Thanks for the feedback April! Glad you enjoyed them 🙂
Made these today for a friend who had a baby and they turned out DELICIOUSLY!! Thank you so much for the recipe 🙂
That’s great news! And how sweet of you to deliver such a nourishing and thoughtful food gift to your new mama friend!
Just made a test batch and I love it! Going to make a larger batch to freeze for emergency meals!
Thanks for this lovely recipe 🙂
Thanks, Lulu! We love to hear when readers find a recipe they love and can stock their freezers with for easy ‘reheat & eat’ meals later on!
Would you bake them before freezing them? I’d looking forward to trying this recipe soon! Looks great!
Hi Shari,
I usually bake them first before freezing that way I can place them in the fridge to thaw overnight then quickly reheat them i a covered skillet with a little water for a 5-minute meal.
Do u use 99% lean turkey or 93%?
Hi Kathy,
We generally use 93% lean turkey for all of our recipes. Though the 99% would work it tends to be a bit dry when not cooked into a soup or sauce.
Oh my just starting to put everything together and i have NO Rosemary 🙁
very upset… what can I use to replace it…
help
Hi Cheryl,
Do not despair! You can substitute dried thyme, basil or oregano (or even Italian seasoning) for the rosemary and they’ll be absolutely delicious.
Made my 2nd batch of these a couple of nights ago. I’m really happy with them. The first batch I followed directions and cooked in the oven only they were lovely and juicy. The 2nd batch i pan fried first to brown the outsides and then stuck them in the oven to cook the inside. Came out a little more dry but more like rissoles. Happy either way. Thank you!
We love hearing this kind of feedback! Thank you 🙂