Turkey and Zucchini Meatballs

turkey and zucchini meatballs

I discovered these meatballs a few months ago thanks to my friend Rebekah over at The Tasty Olive.  She shared the recipe with me and I tweaked it to make it a little healthier – baking instead of sauteing, a little less oil, and all organic ingredients.  It was a huge hit with my picky kids – they didn’t even notice the zucchini (score!) and ate it right up without a complaint.   Now, I like to make up a huge batch at one time, with different size meatballs, and freeze them so I can use them later in all my favorite meatball recipes – Italian Wedding Soup, Spaghetti, Meatball Sandwiches and sometimes I even just warm them up for the kids for lunch.  Saves me time and I know they are getting a good product without all the additives like the ones I used to buy at the store!  Enjoy!


(I use all organic ingredients unless I can’t find something organic…  but that rarely happens.)

1 lb 93% lean organic ground turkey

1 zucchini, chopped very fine (or pulsed in a food processor)

1T minced garlic

2 slices whole wheat bread

Milk (just enough to wet the bread)

2 ounces fresh grated Parmesan

Himalayan Pink Salt

Fresh ground black pepper

1tsp olive oil (I used basil


Place bread in a medium bowl.  Moisten the bread with milk, and break apart with your hands (really “smush it up,” as my kids would say.)  Add remaining ingredients and mix until just combined.  Avoid overmixing, as it can create tough meatballs.

Shape meatballs into the size you want them and place on a foil lined baking pan.  Bake in the oven at 400 degrees for 20 minutes or until cooked through.  Use them right away however you want, or freeze them to use in the future!

I like to use these meatballs in my spaghetti, in Italian Wedding Soup, or just to warm up for the kids for lunch.


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