Turkey & Zucchini Meatballs
Turkey & Zucchini Meatballs are oven baked and ready in 30 minutes. A perfect way to add some extra veggies to your meal. These make an easy and quick weeknight meal, and are great tossed with a marinara sauce and served with pasta or coated with gravy and served with mashed potatoes.
Servings: 24 meatballs
- 1½ pounds lean ground turkey
- ½ cup bread crumbs
- ½ cup shredded Parmesan
- 1 large egg
- 1 cup shredded zucchini
- 1 tablespoon minced garlic
- 1 tablespoon dried minced onion
- 1 teaspoon dried parsley flakes
Preheat oven to 400° and line a baking sheet with parchment paper.
Add all ingredients to a large bowl and mix together with hands just until everything is all incorporated.
Using a medium scoop, scoop the meat mix and roll into balls. Balls are about 1½ inches in size.
Place meatballs in rows on baking sheet.
Bake for 25-30 minutes.
To freeze: First flash freeze them by placing them on a baking sheet, spread out so they are not touching each other and place sheet pan in freezer. Once the meatballs are frozen, add them to a freezer safe container or zip top bag. Flash freezing them will prevent them from sticking together in the container or bag, making it easy to remove the exact amount of meatballs you need to thaw. These meatballs work great in meal prep meals or homemade TV dinners. Add the meatballs and freezer friendly side dishes to your containers and freeze.
To thaw: take out the amount you need and place in a separate bag or container and place in fridge overnight to thaw. You can reheat these meatballs from frozen too, heat through in a sauce on the stove top or bake them on low heat to reheat them. The microwave works too for thawing and reheating the meal prep meals or homemade TV dinners.
Calories: 55kcal | Carbohydrates: 2g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 66mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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