Healthy Delicious Turkey Zucchini Meatballs Recipe

Name: Turkey Meatballs with Zucchini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 pounds ground turkey; 1 cup zucchini, grated; 2 cloves garlic, grated or minced; 1/3 cup red onion, finely dieced; 1 egg; 1/4 cup parsley, chopped; 1/4 cup mint, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne; 1 teaspoon salt; 1/2 teaspoon pepper; 3/4 cup plain or Greek yogurt (I use full-fat); 1/2 cup feta cheese, crumbled; 1 tablespoon lemon juice; 1/4 teaspoon cumin; 1 small garlic clove, minced; 1 tablespoon olive oil; salt & black pepper to taste

Where healthy meets delicious!

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Tender and flavorful, these Turkey Zucchini Meatballs are easy to make – a delicious weeknight dinner (or freeze them for later). Pair them with our creamy feta-yogurt sauce for the ultimate bite.

turkey and zucchini meatballs on bed of greens with cherry tomatoes, pickled onions, and feta yogurt dressing.

Why You’ll Love Turkey Zucchini Meatballs

As a chef and busy mom, I love whipping up quick, healthy meals that are packed with extra protein and veggies wherever possible. These turkey meatballs are packed with flavor- yet healthy and tender! Grating zucchini into the ground turkey not only makes it super tender, but also boosts the fiber and nutrients. Truly, where healthy meets delicious! Mediterranean spices and the creamy feta-yogurt dressing seal the deal.

You’ll find many delcious ways to serve them! Plate them over the creamy feta sauce, as a delightful appetizer, create a pasta dinner with marinara sauce, make a Greek-style sandwich wrap, or add them as protein to a leafy green salad.
A great freezer meal. Prep them ahead and freeze for later. Your future self will thank you!

Turkey And Zucchini Meatballs Ingredients

turkey zucchini meatball ingredients arranged and labeled - parsley, zucchini, red onion, garlic, egg, cumin, cayenne, pepper and salt, mint, ground turkey.

Turkey: Use ground turkey for lean, healthy meatballs. Alternatively, you could make these with ground chicken.
Zucchini: Perfect for late summer when zucchini is widely available at your local farmers market!
Garlic cloves and red onion: Add an aromatic, savory taste.
Egg: To help the meatballs bind together.
Parsley and mint: Fresh herbs add fragrant, summery flavor. Fresh basil works too.
Spices: Ground cumin, ground coriander, cayenne, salt, and pepper.
Feta yogurt sauce: Plain yogurt, crumbled feta, lemon juice, cumin, garlic clove, olive oil, salt, and pepper.

How to Make Turkey Zucchini Meatballs

1. Make the feta yogurt sauce. In a small bowl, mix together yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Chill in the fridge.

glass bowl with ingredients for feta yogurt dressing.

wood board with box grater and grated zucchini.

2. Grate the zucchini. Use a box grater to grate the zucchini. Place the grated zucchini in a cheesecloth-lined colander (use a paper towel if you don’t have cheesecloth) and let sit while prepping the remaining ingredients. When ready to mix all ingredients together, twist the cloth to squeeze out excess liquid.

grated zucchini in cheesecloth in colander.

grated zucchini in cheesecloth, twisted to removed excess moisture.

3. Mix everything together. In a large mixing bowl, add ground turkey, grated zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt, and pepper. Mix until just combined. You can place in the fridge for 30 minutes or overnight to make the meatballs easier to shape, but this is optional.

glass mixing bowl with ingredients for turkey zucchini meatballs before being mixed.

turkey zucchini meatball mixture mixed together in glass bowl with fork.

4. Shape the meatballs. Using wet hands, roll the mixture into meatballs. A cookie scoop works well, too! You should end up with 28-30 1-ounce meatballs.

ice cream scoop forming turkey and zucchini meatballs and arranging on tray.

searing turkey and zucchini meatballs in cast iron skillet with metal spatula.

5. Cook meatballs. Warm olive oil in a large skillet over medium-low heat. Add meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, reduce heat to continue cooking all the way through.

Alternate Cooking Methods

Bake Meatballs: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Meatballs are done when they register 165F.
Air-fryer: Preheat to 400°F. Grease the grate and air-fry for 4 minutes, turn them over and air-fry for 4 more minutes or until internal temp reaches 165F

cast iron skillet with turkey and zucchini meatballs garnished with parsley.

Chef’s Tips

Refrigerate meatball mixture: When the mixture is cold, the meatballs are easier to shape.
Use wet hands: This prevents sticky fingers, making it easier to form the meatballs.
Remove excess moisture from zucchini: Don’t skip this step! Place grated zucchini in a cheesecloth in a colander and let sit before squeezing out excess liquid.
To bake meatballs: Place on a parchment paper-lined baking sheet and bake at 425F for 10-12 minutes, or until golden. Internal temp should be 165F.
Make a dairy-free sauce: Use vegan feta and vegan yogurt!

Storage & Reheating

To store: Store leftover turkey meatballs in an airtight container in the refrigerator for up to 4 days.
To freeze: These freeze well! Store cooked meatballs in the freezer for up to 3 months. Thaw in the fridge before reheating.
To reheat: Warm in a 350°F oven for 10 minutes.

Serving Suggestions

Enjoy them as an appetizer – serve over the feta sauce with mini forks, sprinkle with Aleppo pepper and herbs.
Make Wraps. Stuff them in pita bread with cucumber, tomatoes, greens and the feta yogurt sauce.
Top a Salad. Top dressed greens and veggies with the meatballs for extra protein.
Pasta Dinner. Warm the meatballs in Fresh Tomato Sauce, and serve over pasta, zoodles, or spaghetti squash noodles.