Turkey Meatball Recipe
These oven-baked turkey meatballs are a healthy, easy-to-make twist on a classic Italian-inspired favorite.
Ingredients
- 1 pound lean ground turkey (93/7) fresh or thawed
- 1/2 cup finely grated zucchini squeezed dry
- 1/3 cup grated Parmesan cheese preferably whole-milk Parmigiano-Reggiano
- 2 garlic cloves minced
- 1 large egg beaten
- 1/4 cup plain breadcrumbs substitute almond flour for gluten-free
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt reduce to 1/4 teaspoon with low-sodium sauce
- 1/4 teaspoon freshly ground black pepper
- pinch red pepper flakes optional, for a gentle kick
- 1 cup tomato sauce use no-sugar-added for fewer carbs
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine ground turkey, zucchini, Parmesan, garlic, egg, breadcrumbs, parsley, oregano, salt, pepper, and red pepper flakes. Mix until just combined.
- Portion out meat and roll into balls. Place on the prepared baking sheet and bake for 18–20 minutes, turning once.
- Warm tomato sauce in a small saucepan. Optionally add a teaspoon of olive oil or Italian seasoning for richer flavor.
- Transfer baked meatballs into the tomato sauce and simmer together for 3–5 minutes to marry flavors.
- Serve hot over zucchini noodles, spaghetti, or in hoagie rolls. Sprinkle with extra Parmesan and fresh basil if desired.
Notes
Squeeze zucchini dry to avoid soggy meatballs. Taste-test one raw meatball before baking to adjust seasoning. Customizable with different herbs and substitution options.
Nutrition
Calories: 200kcal
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