Italian Turkey Zucchini Meatballs are oven-baked and come together with just a few simple ingredients. They make for a quick and simple weeknight meal and are meal prep and freezer-friendly. Serve them as is or toss them in your favorite marinara sauce and top them over pasta, zucchini noodles, or spaghetti squash.
2 lb. 93/7 lean ground turkey (may sub ground chicken, beef or bison)
2 cups shredded zucchini, loosely packed
2 tsp. dried Italian Seasoning
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1 tsp. sea salt
1/2 tsp. black pepper
Preheat the oven to 400ºF. Line a large baking sheet with parchment. Set aside.
Place and spread the shredded zucchini out on one half of a double layer of paper towel, top the zucchini with another double layer of paper towel or fold the paper towel over the zucchini and press down with hands to absorb moisture from the zucchini.
Combine all of the ingredients in a bowl and mix with spoon or clean hands.
Form into 28 golf ball-sized meatballs (about 1 1/2 oz. each) and place on the baking sheet.
Bake for 18-20 minutes or until meatballs are cooked through and insides are no longer pink.