Baked Turkey Meatballs with Zucchini
Lean ground turkey meatballs with panko, egg, and shredded zucchini, baked on a sheet pan until golden and cooked through.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz lean ground turkey
- 1 cup panko breadcrumbs or rolled oats
- 1 large egg
- 2 tbsp milk
- ½ cup shredded zucchini
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet with parchment.
- Mix. Blend the turkey, panko, egg, milk, zucchini, salt, and pepper with your hands until just combined.
- Roll. Shape into 1 inch meatballs and place them on the sheet.
- Bake. Bake 18 to 20 minutes until the center reads 165 degrees F.
- Serve. Rest for a couple of minutes, then serve plain or with your favorite sauce.
Notes
Substitutions: Use rolled oats for panko and ground chicken for turkey.
Tips: Mix gently and do not overbake to keep the meatballs tender.
Storage: Refrigerate up to four days or freeze baked meatballs, then reheat in the oven at 350 degrees F for 10 to 15 minutes.
Nutrition is for the meatballs only and does not include any sauce.