Description
Turkey Zucchini Meatballs are easy to make and perfect for weeknight dinners, or freeze for later! Pan-sear, bake, or air fry them!
Ingredients
- 1 1/2 pounds ground turkey
- 1 cup zucchini, grated
- 2 cloves garlic, grated or minced
- 1/3 cup red onion, finely diced
- 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
Optional Feta Yogurt Sauce
- 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
Garnish with Aleppo flakes and fresh chopped parsley
Instructions
- Feta Yogurt Sauce: combine yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Place in the fridge while making meatballs.
- Grate the zucchini on a box grater. Place the shredded zucchini in a cheese cloth lined colander and let sit while you prep remaining ingredients. When ready to mix all ingredients twist the cloth to squeeze out excess liquid.
- Mix together. In a large bowl add turkey, zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt and pepper. Mix together. It is optional at this point to refrigerate for 30 minutes or overnight; it is easier to shape if the meatball mixture is cold.
- Shape the meatballs. With a wet hand, roll into meatballs. Makes about 28-30 1-ounce meatballs.
- Cook meatballs. Heat a large skillet with 1-2 tablespoons of oil over medium-low heat, add the meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, lower the heat to low to continue cooking all the way through, or place in a hot oven for 10 minutes, uncovered. Meatballs should register 165°F.
- Serving suggestions: Serve as an appetizer, over the feta sauce on a platter or plate, and sprinkle with herbs. Serve over a dressed salad, or serve with rice and veggies, stuff into a warm pita with cucumber, tomato and lettuce with the sauce on the side, for a delicious dinner.
Notes
To Bake Meatballs: Place on a parchment-lined sheet pan and bake at 425°F for 10-15 minutes, turning halfway through, until they start to get golden and register 165°F.
Air-fryer: Preheat to 400°F. Grease the grate and air-fry for 4 minutes, turn over and air-fry for 4 more minutes or until internal temp reaches 165F.
Store leftovers in a sealed airtight container in the fridge for up to 4 days. Freeze on a sheet pan, then transfer the frozen item to an airtight freezer bag once it’s fully frozen.
Reheat in the oven at 350° for 10 minutes.
Nutrition
- Serving Size: 4-5 meatballs without yogurt sauce
- Calories: 191
- Sugar: 0.5 g
- Sodium: 287.6 mg
- Fat: 9.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 23.8 g
- Cholesterol: 109.2 mg