Turkey Meatballs With Zucchini

For many years, I didn’t think I liked turkey meatballs but oh how that opinion has changed! This recipe convinced me otherwise—they are tender, easy to make, and have such a mellow flavor. Honestly, it’s hard to tell they are turkey meatballs since they just taste like a great meatball in general! These are a great early finger food for babies, an easy toddler meal, or a healthy family dinner. You can simmer the easy meatballs in Easy Marinara Sauce or Hidden Veggie Pasta Sauce and pair with pasta or serve as sandwiches. They also make a great freezer meal, so know you can make them ahead of time and tuck them into the freezer until you’re ready to enjoy them…or share them with a friend in a meal train! (You may also like Turkey Baby Meatballs with Sweet Potato, Baked Chicken Meatballs, and Pesto Meatballs. And Zucchini Carrot Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Turkey Meatballs with Zucchini so you know what to pick up from the store or have ready. Sign up for our email updates to get tips and ideas sent to your inbox.

Ground turkey: There is a huge range of flavor in ground turkey, some stronger than others and some more mild. I prefer milder flavored ground turkey, which is typically made with white meat. I had to try a few types before I found my favorite one (which is shown above). Zucchini: We add shredded zucchini to this recipe to add a veggie to the mix, which adds nutrients but also moisture and tenderness. Italian-flavored breadcrumbs: Seasoned breadcrumbs add flavor and structure to the turkey meatballs. Parmesan cheese: I like to add grated Parmesan cheese to my meatball recipes for flavor. Egg: I add one egg to my meatball mixture to help it hold together easily.

Ingredient Substitutions

To make this recipe without egg, omit it and add a splash of milk. To make this recipe gluten-free, use your favorite gluten-free breadcrumbs. Add ¼ cup grated onion for additional flavor.

Step-by-Step Instructions

Here’s a preview of how to make these Turkey Meatballs with Zucchini so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Serving Suggestions

Pair these zucchini turkey meatballs with Easy Marinara Sauce, Buttered Noodles, Roasted Zucchini, or Hidden Veggie Mac and Cheese.

How to Store

Store meatballs in the refrigerator in an airtight container for up to 5 days. Or, let them cool fully and you can freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave. If you plan to make these ahead as a meal-prep option, I recommend baking as directed, then storing.

Best Tips for Success

Serve with Easy Marinara Sauce, Spinach Pesto, Cauliflower Cheese Sauce, or with a side of ketchup or any other favorite dip. If you don’t want to see the green in the meatball, peel the zucchini before grating. Dice for older babies or younger toddlers as needed. Gluten-free: Use gluten-free breadcrumbs if needed. Dairy-free: Use vegan Parmesan cheese. Egg-free: Omit the egg and add 1 tablespoon milk. Try these as easy meal prep for busy weeks. If you have more zucchini to use, try my Zucchini Slice, Zucchini “Fries” and Zucchini Cake.

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