Looking for a delicious yet healthy dinner option that the whole family will love? Say goodbye to boring meals and hello to these Easy Healthy Turkey Veggie Meatballs! Packed with lean turkey and vibrant zucchini, these meatballs are not only a nutritious choice but also a breeze to prepare. In just 35 minutes, you can whip up a mouthwatering dish that’s bursting with flavor and perfect for any night of the week. Whether you serve them with pasta, in a sub, or on their own, these meatballs are sure to impress! Keep reading to discover the simple steps to create this delightful recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup grated zucchini
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the zucchini by grating it using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy meatballs.
- In a large mixing bowl, combine ground turkey, grated zucchini, breadcrumbs, grated Parmesan cheese, minced garlic, Italian seasoning, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Using clean hands, form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. This should yield about 16-20 meatballs depending on size.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching each other to allow even cooking.
- Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from oven and let rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture.
- Serve hot with your favorite marinara sauce, over whole grain pasta, or alongside a fresh salad for a complete meal.
Tips
- Squeeze Out Excess Moisture: Grating the zucchini is a great way to add moisture and nutrients, but be sure to squeeze out as much liquid as possible. This prevents your meatballs from becoming soggy and helps them hold their shape during baking.
- Mix by Hand: For the best texture, mix the meatball ingredients by hand. This allows you to evenly distribute the ingredients without overworking the meat, which can make the meatballs tough.
- Uniform Size: When forming the meatballs, aim for uniform size (about
- 5 inches in diameter) to ensure even cooking. This helps them cook through at the same rate, so you don’t end up with some overcooked and others undercooked.
- Use a Meat Thermometer: To ensure your meatballs are perfectly cooked, use a meat thermometer to check that they reach an internal temperature of 165°F (74°C). This guarantees they are safe to eat and still juicy.
- Rest Before Serving: Allow the meatballs to rest for a few minutes after baking. This helps the juices redistribute, making for a more tender and flavorful bite.
- Versatile Serving Options: Get creative with how you serve these meatballs! They’re fantastic with marinara sauce over whole grain pasta, but also work well in a sub sandwich or alongside a fresh salad for a lighter meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 7g
Protein: 22g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 95mg
