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Juicy Turkey Zucchini Meatballs in Tomato Sauce

turkey zucchini meatballs - featured image
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Tender turkey meatballs packed with grated zucchini for extra juiciness, simmered in a chunky tomato sauce. This easy, healthy dinner is perfect for busy weeknights or cozy family meals.

Ingredients

Scale
  • 1 lb ground turkey (93% lean recommended)
  • 1 medium zucchini, grated (about 1 cup)
  • 1/2 cup breadcrumbs (panko or regular; use gluten-free if needed)
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon chili flakes (optional)
  • 1 teaspoon sugar
  • Extra chopped parsley (for garnish, optional)
  • More grated parmesan (for garnish, optional)

Instructions

  1. Grate the zucchini (about 1 cup). If watery, wrap in a towel and squeeze out excess moisture.
  2. In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, parmesan, minced garlic, beaten egg, parsley, oregano, salt, and black pepper. Mix gently until just combined.
  3. Shape mixture into 18-20 meatballs (about 2 tablespoons each). Wet hands if mixture is sticky.
  4. Heat olive oil in a large non-stick skillet over medium heat. Brown meatballs in batches for 2-3 minutes per side until golden. Transfer to a plate lined with paper towels.
  5. In the same skillet, add more olive oil if needed. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds.
  6. Add diced tomatoes and tomato sauce. Season with salt, basil, chili flakes (if using), and sugar. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens.
  7. Nestle browned meatballs into the sauce. Spoon sauce over each meatball. Cover and simmer on low for 15-20 minutes, until meatballs are cooked through (internal temp 165°F).
  8. Taste sauce and adjust seasoning if needed. Garnish with extra parsley and parmesan. Serve hot.

Notes

For gluten-free, use gluten-free breadcrumbs or almond flour. For dairy-free, skip parmesan or use vegan cheese. If baking, cook meatballs at 400°F for 15-18 minutes, then simmer in sauce. Squeeze zucchini well to avoid soggy meatballs. Leftovers keep 4 days in fridge or 2 months in freezer.

Nutrition

Keywords: turkey meatballs, zucchini meatballs, healthy dinner, tomato sauce, easy meatballs, gluten-free option, meal prep, comfort food

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