Turkey Zucchini Meatballs

Typically, when I meal prep, it’s breakfast options to make our mornings go more smoothly and snacks for school lunches and after school. Dinners are usually cooked every night from scratch which works just fine with plenty of easy meal options, but one recipe I do always like to have prepped and in my freezer for emergencies are these turkey zucchini meatballs. Thanks to the zucchini, these meatballs are super moist and tender and also pack in some extra veggies. My kids will have these heated up and dipped in ketchup or with pasta and marinara sauce for an easy dinner. Because while I cook from scratch most of the time, there are always the nights that something comes up; one kid needs extra attention after school, or I can’t find the soccer cleats and suddenly my dinner prep time has gone. These meatballs save me time and time again and we all love them. Every time I make this recipe, I made a double batch and then we are good to go when crisis strikes!

Ingredients for Turkey Zucchini Meatballs

• Ground turkey: I love a ground turkey meatball because it’s inexpensive and readily available. It can be a little dry, which is why we are using a little olive oil for moisture.
• Breadcrumbs: Plain breadcrumbs will work, but I love using Italian-seasoned breadcrumbs for more flavor.
• Salt: Always!
• Garlic powder and onion powder: To keep it speedy I’m not going to be chopping onions and garlic. I also prefer the texture of having the powdered spices verses biting into a chunk of garlic or onion in this recipe.
• Olive oil: We are using olive oil in the meatballs and also an oil spray to spray a rimmed baking sheet before cooking.
• Parmesan cheese: Who doesn’t love a cheesy meatball? Parmesan cheese is actually ounce for ounce one of the most protein-packed foods you can eat, so in addition to adding flavor it’s adding protein as well.
• Zucchini: We are sneaking in veggies, yes, but also the zucchini adds great texture and moisture.

How to Make Turkey Zucchini Meatballs

• Making these meatballs is pretty simple, we are adding all the ingredients to a bowl! Ground turkey, breadcrumbs, salt, garlic powder, onion powder, olive oil, parmesan cheese, and shredded zucchini. I shred my zucchini with a box grater, but you can also use a food processor. There’s no need to squeeze out excess moisture, we are compensating for that with the breadcrumbs!
• Preheat your oven and spray a rimmed baking sheet with nonstick cooking spray. Oil your hands before forming into meatballs and placing on the prepared sheet. Bake for about 25 minutes, flipping over halfway in between cooking time.
• When the meatballs are done cooking, you can serve them immediately with your favorite pasta and sauce or you can let them cool completely before putting in a freezer bag and freezing them until you need them.