Ground Turkey Meatballs with Zucchini

  • Karran Gupta
  • October 2, 2015

Most healthy foodies would agree, ground turkey breast can be a bit… dry and bland. So we’ve been on a mission to make this great lean protein option a bit more exciting.

A few weeks ago we decided to give Jamie Eason’s Italian turkey burger recipe a try. The burgers have grated zucchini and seasonings, which add so much moisture and flavor with minimal extra calories.

We’ve tweaked the recipe (only slightly) and turned them into meatballs, for a great make-ahead meal, served with marinara, or even as an appetizer.


  • 20 oz package of ground extra lean turkey breast
  • 2 medium zucchini, grated
  • 1/4 onion, grated
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp black pepper


Preheat oven to 350 degrees F.

If you have a cooling rack, spray it with cooking oil and place it on top of a half sheet pan. If you don’t have a cooling rack, spray the top of the sheet pan with cooking oil.

In a large bowl, combine the grated zucchini, grated onion, salt, garlic powder, onion powder, basil, oregano, pepper and turkey. Mix well.

Scoop small palm-size portions, shape them into balls, and place them on the cooling rack in rows. Continue until all of the mixture has been used.

You should have about 3 dozen meatballs.


Place the meatballs in oven and bake for 20 minutes.

Remove from oven and serve warm, topped with marinara sauce and served over spaghetti squash or whole-wheat pasta. You could also serve them on toothpicks with a side of marinara for an appetizer.



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