Baked Turkey, Zucchini & Feta Meatballs
Baked Turkey, Zucchini & Feta Meatballs are flavorful, healthier turkey meatballs with a secret ingredient: tons of veggies! Perfect for meal prep or pasta night!
Equipment
- Mixing bowl
- baking sheet
- dish towel
Ingredients
- 1 pound zucchini (approximately 2 zucchini)
- 1 pound ground turkey
- 2/3 cup crumbled feta cheese (approximately 3.5 oz)
- 1/2 cup minced yellow onion
- 2-3 garlic cloves minced
- 1 cup breadcrumbs panko or Italian
- 1 egg
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- crushed red pepper flakes optional
Instructions
- Preheat oven to 425°. Cut off and discard the ends of the zucchini, then grate them on the large holes of a box grater. Add grated zucchini to a dish towel and twist to squeeze the water out in a sink.
- To a large mixing bowl add the zucchini, ground turkey, feta cheese, onion, garlic, breadcrumbs, egg, dried basil, salt, pepper, and if using, crushed red pepper flakes. Mix until just combined.
- Using a cookie scoop or your hands, roll mixture into meatballs (mine are about the size of a golf ball - sometimes smaller, sometimes bigger).
- Add meatballs to a parchment-lined baking sheet and bake for 20 minutes or until a meat thermometer reaches 165° inside the meatballs. *For browned tops, remove the meatballs a couple minutes early and place under the broiler for a minute or two, checking to make sure they don't burn. Enjoy!
Notes
- Depending on size, this recipe makes between 24-30 meatballs.
- 4-5 meatballs per person would serve approximately 5-7 people.
- 5-6 meatballs per person would serve approximately 4-5 people.
- Store leftover meatballs in an air-tight container in the fridge and use within 4 days.
- Meatballs can be frozen in freezer-safe packaging. For the best quality, use within 3 months.
Tried this recipe?Let us know how it was!