Healthy Turkey Meatballs

Name: Healthy Turkey Meatballs
Yield: 4 servings
Cuisine: italian-inspired
Ingredients: 900 g ground turkey; 120 g zucchini; 2 piece eggs; 4 piece garlic; 15 g onion powder; 1 g dried oregano; 6 g salt; to taste ground black pepper

Lean, tender turkey meatballs with hidden shredded zucchini for moisture and simple garlic-oregano seasoning. Baked instead of fried, they're high-protein, low-carb, and freezer-friendly.

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Nonna Maria's Tips

Italian turkey meatballs are tender, simply seasoned meatballs bound with egg, cheese, and bread, cooked gently so the lean meat stays moist.

Replace zucchini and onion powder with breadcrumbs or soaked bread, a little grated cheese, parsley, salt, and pepper for a more Italian household profile.
Keep garlic minimal or optional rather than dominant, because most traditional Italian versions rely more on cheese and parsley than strong garlic flavor.

Avoid

⚠
zucchini as a core filler in turkey meatballs
⚠
onion powder instead of fresh, simple Italian aromatics

Ingredients

0/8 gathered

Serves 4

2 lb ground turkey

4 oz zucchini

2 piece eggs

4 piece garlic

½ oz onion powder

0 oz dried oregano

¼ oz salt

ground black pepper

Preparation

0/5 steps

Preheat oven to 375°F (374°F). Line 2 large baking sheets with parchment and spray with cooking spray, or use silicone mats for an oil-free option.

In a large bowl, combine ground turkey, shredded zucchini, eggs, grated garlic, onion powder, oregano, salt and pepper. Mix by hand just until combined.

Using a small trigger scoop, form about 47 meatballs and place on the baking sheets, dipping your hands in cold water to keep the mixture from sticking.

Bake 15 minutes, then turn with a spatula and bake 5 more minutes until cooked through.

Serve hot with a side and salad, over pasta or zoodles, or as an appetizer.