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–+ servings
Zucchini Turkey Meatballs in a bowl.
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Zucchini Turkey Meatballs

Zucchini Turkey Meatballs are a healthy and delicious protein option for lunch or dinner. Use them to make meatballs and spaghetti, meatball subs, add them to salads or serve with your favourite dip like hummus or tzatziki.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Mains
Cuisine: American, Australian
Diet: Gluten Free, Low Lactose
Keyword: ground turkey, meatballs, oven baked, sheet pan, turkey
Servings: 24 meatballs
Calories: 56kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 medium brown onion grated
  • 1 medium zucchini finely grated
  • 3 cloves garlic peeled and minced
  • 1 kg turkey breast or turkey breast mince
  • ½ cup gluten free breadcrumbs
  • 1 large egg
  • 1 teaspoon sea salt flakes
  • Cracked black pepper to taste
  • Small handful flat leaf parsley finely chopped
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried thyme
Metric - US Customary

Instructions

  • Preheat the oven to 180°C / 356°F (fan forced). Line two baking trays with baking paper and set aside.
  • Place the grated onions into a sieve or cheese cloth, hold over the sink and squeeze the excess liquid from the grated onions. Add the onions to a large bowl. Repeat this process with the grated zucchini and add the grated zucchini to the bowl.
  • Add the turkey breast to a food processor and pulse until you reach a mince consistency. Place the turkey breast mince into the bowl as well as the minced garlic, breadcrumbs, egg, Dijon mustard, salt, pepper, finely chopped parsley and dried thyme.
  • Use clean hands to mix the ingredients together until well combined.
  • Take a spoonful of meatball mixture and using damp hands, roll into a ball about the size of a large golf ball. Place the meatball onto the first tray. Repeat this step until all the meatball mixture has been turned into meatballs and placed on the trays.
  • Place the baking trays into the oven and bake for 15 minutes. After 15 minutes remove from the oven and use as desired.

Notes

Make Egg-Free

  • Swap the egg for a tablespoon of tapioca flour for binding.

Storage

  • Store in a glass airtight container in the fridge for up to 3 days. Reheat before eating.

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 193mg | Potassium: 134mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg