Name: Italian Turkey Zucchini Meatballs Recipe
Prep time: 8 min
Cook time: PT-491378H38M48S
Total time: 26 min
Cuisine: Italian
Ingredients: 2 lb. 93/7 lean ground turkey (may substitute 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

Jump to Recipe· 4.1 from 6 reviews

If you’re looking to bring a fresh, wholesome twist to your weeknight dinners, this Italian Turkey Zucchini Meatballs Recipe is an absolute winner. Combining lean ground turkey with the subtle crunch and moisture of shredded zucchini creates meatballs that are tender, juicy, and packed with flavor. The blend of Italian seasoning, garlic, and a hint of crushed red pepper flakes gives these meatballs a lively, comforting profile that will have everyone asking for seconds. Best of all, they’re baked—not fried—making for a healthier and hassle-free approach to a beloved classic.

Ingredients You’ll Need

The image shows a metal baking tray lined with light brown parchment paper on a white marbled surface. On the tray, there are three rows of round, uncooked meatballs made with a mixture that appears light brown with green specks, arranged neatly in columns. Each meatball's surface is slightly rough with small bits of herbs visible throughout. The focus is crisp on the closest meatballs, while the background softly blurs the farthest row, emphasizing their texture and uniform shape. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is simple but crucial to building layers of flavor, texture, and color. From lean turkey providing a hearty base to zucchini adding moisture and vibrancy, every component plays a special role in these meatballs.

2 lb. 93/7 lean ground turkey: The lean meat keeps it healthy while staying tender and flavorful.
2 cups shredded zucchini, loosely packed: Adds moisture and a touch of green goodness without overpowering.
2 tsp. dried Italian Seasoning: A classic herb combination that brings authentic Italian flair.
2 tsp. garlic powder: Infuses deep, aromatic warmth throughout the meatballs.
1 tsp. onion powder: Enhances the savory undertones for a balanced flavor.
1/2 tsp. crushed red pepper flakes: Adds a subtle spicy kick to keep things interesting.
1 tsp. sea salt: Highlights and elevates the natural flavors.
1/2 tsp. black pepper: Brings a mild depth and slight sharpness to finish.

How to Make Italian Turkey Zucchini Meatballs Recipe

Step 1: Preheat and Prepare Your Baking Sheet

Start by preheating your oven to 400ºF and lining a large baking sheet with parchment paper. This simple step ensures your meatballs bake evenly without sticking, making cleanup a breeze.

Step 2: Remove Excess Moisture from Zucchini

Place the shredded zucchini on a double layer of paper towels, cover with another set, and press firmly with your hands to squeeze out extra water. This step is key to preventing soggy meatballs and helps the mixture bind better.

Step 3: Combine Ingredients

In a large bowl, mix together the ground turkey, shredded zucchini, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, sea salt, and black pepper. Use a spoon or clean hands to ensure everything is evenly incorporated and well combined.

Step 4: Form the Meatballs

Take portions of the mixture and roll them into golf ball-sized meatballs, roughly 1 1/2 ounces each. Place them spaced out on the prepared baking sheet so they cook evenly without steaming.

Step 5: Bake Until Perfectly Cooked

Pop the meatballs into the oven and bake for about 18-20 minutes. You’ll know they’re done when the centers are no longer pink and the outsides develop a lovely, firm texture.

Step 6: Serve Plain or with Sauce

Enjoy these Italian Turkey Zucchini Meatballs as they are for a lighter bite or toss them in your favorite marinara sauce to add a rich, tangy finish. We absolutely adore using Primal Kitchen Marinara Sauce for an extra clean and flavorful touch.

How to Serve Italian Turkey Zucchini Meatballs Recipe

A white plate holds five round meatballs covered in bright red tomato sauce, topped with thin white shredded cheese and small green herb pieces. To the right side of the plate, there is a mix of roasted green broccoli florets and green beans, showing a slightly charred texture. A gold fork rests on the edge of the plate on the right side. A few green flat parsley leaves are placed near the meatballs, and some red chili flakes scatter around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can take your meatballs from great to spectacular. Consider topping them with chopped fresh basil, a sprinkle of grated Parmesan, or a drizzle of extra virgin olive oil for an inviting, restaurant-quality appearance.

Side Dishes

Pairing these meatballs with simple sides lets their flavors shine. Try a bed of zucchini noodles for a low-carb option, fluffy polenta to soak up sauce, or classic spaghetti for a comforting Italian dinner everyone will love.

Creative Ways to Present

Switch things up by serving these meatballs on mini skewers as an appetizer, nestled in slider buns for a fun snack, or even spooned over roasted vegetables to create a balanced, colorful plate. The versatility of this recipe makes it perfect for any occasion.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Italian Turkey Zucchini Meatballs in an airtight container in the refrigerator for up to 3 days. They hold their juicy texture well and can be quickly reheated for a fuss-free meal later on.

Freezing

This recipe freezes beautifully. Place the meatballs in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months, making meal prep super convenient.

Reheating

To reheat, bake them at 350ºF for 10-15 minutes or warm gently in a skillet with a little sauce. Avoid microwaving if possible to keep them from drying out, preserving their tender, juicy bite.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well and keeps the meatballs lean and tender. Just be sure to follow the same cooking times to ensure they’re cooked through.

How important is squeezing the zucchini dry?

It’s very important. Removing excess moisture prevents the meatballs from becoming mushy and helps the mixture bind properly, ensuring a great texture every time.

Are these meatballs spicy?

They have just a mild kick from the crushed red pepper flakes, which perfectly complements the herbs without overpowering the dish. You can always adjust the amount to suit your taste.

What if I want to make these gluten-free?

These meatballs are naturally gluten-free since they don’t include breadcrumbs or flour. Just double-check your seasoning blends and marinara sauce to make sure they’re gluten-free too.

Can I cook these on the stovetop instead of baking?

You can, but baking helps them cook evenly and stay juicy without extra oil. If you prefer stovetop cooking, sear them gently in a non-stick pan and finish under a lid to cook through.

Final Thoughts

If you love dishes that marry health, flavor, and ease, this Italian Turkey Zucchini Meatballs Recipe is a must-try. It’s an inviting, vibrant meal that’s perfect for any night of the week and easy enough to whip up even on busy days. Give it a go—you might just find a new family favorite that everyone will adore!