These baked Italian zucchini turkey meatballs are so juicy and moist, packed with flavor, and they’re gluten-free and keto! There are no bread crumbs and no eggs in these delicious low-carb meatballs. The easiest healthy weeknight dinner!
The best keto turkey meatballs
These no bread crumb low-carb turkey meatballs are about to become one of your go-to meals! They are so incredibly tender, juicy, moist, and have the BEST flavor.
Most meatball recipes call for eggs to keep them juicy, but these turkey meatballs don’t need egg because we add shredded zucchini to keep them super moist. A cool and simple cooking hack!
Anyways, these delicious Italian flavored zucchini turkey meatballs are perfectly paired with any tomato sauce, pesto, pasta, or zuchinni noodles. They are baked in the oven in under 18 minutes and work great for family dinners, meal prep, or date night!
Are they low carb?
Yes, these turkey meatballs are low carb since there are no bread crumbs. Not only are they gluten-free, but they are keto too!
Ingredients in keto turkey meatballs
Oven-baked Italian zucchini turkey meatballs are not only super easy to make, but they call for simple and basic ingredients. You probably have most of the ingredients in your pantry already. Here is a list of ingredients, so you have everything prepared:
- Ground Turkey: First up is 1 pound of 94% lean ground turkey. This is the best source of lean protein!
- Zucchini: Next up, we’ll shred up one medium zucchini with a box grater, which turns out to be about 1 cup after excess liquid is removed – see instructions below on how to shred and strain zucchini.
- Yellow Onion: 1/3 cup of finely diced or shredded onion adds the best flavor! You can also use white onion.
- Dijon Mustard: This adds a flavor punch! You need one teaspoon of Dijon mustard.
- Spices: For the absolute best flavor, add in 1 teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried oregano, ½ tsp of crushed red pepper flakes (optional), 1 teaspoon of salt, and ½ tsp ground pepper.
Kitchen tools needed
One of the best things about this recipe is that you only need a handful of kitchen tools to make them. You’ll need a cutting board and a knife, plus these additional utensils:
How to make baked Zucchini Turkey Meatballs
Say hello to your new under 30-minute healthy keto dinner! Zucchini turkey meatballs come together in two steps: preparing the turkey mixture and baking the meatballs. Here are detailed step-by-step instructions for any level cook:
To begin, preheat the oven to 400 F and line a baking sheet with parchment paper.
Then, using a box grater, finely grate the zucchini. Remove moisture using a milk bag, cheesecloth, or layered paper towels. You can also use a hand strainer and firmly press down with a spoon over a sink until all moisture is removed. Look at the photos above for reference.
Next, combine all ingredients in a mixing bowl and form 20 – 24 small golf-ball-sized meatballs. Evenly space them across the lined baking sheet and bake for 15 – 18 minutes, until slightly browned on the outside and cooked through.
Meanwhile, cook pasta in a large pot on the stovetop according to the box instructions, drain, and combine with the marinara sauce in the original pot. You can also use zuchinni noodles to make this meal 100% low-carb and keto.
Finally, remove your keto turkey meatballs from the oven and add them to the pasta pot. Mix and heat until the sauce is warm. Then, serve with a sprinkle of parmesan and fresh basil.
Homecooking tips for juicy meatballs with no eggs & no breadcrumbs
Here are my top three tips for home cooks making meatballs at home without eggs and without bread crumbs:
- Don’t overwork the turkey mixture. Make sure you just combine the ingredients; if you overwork the ground turkey, then the meatballs will be tough.
- Remove all liquid from shredded zucchini. Straining all liquid from the zuchinni is super important! If not, the meatballs will call apart.
- Don’t overbake. Keep an eye on the clock! I recommend checking your meatballs at the 15-minute mark, carefully removing one from the oven, and cutting it in half. If there is no pink inside, they are done!
Frequently Asked Questions
Are turkey meatballs healthy?
Yes, these zucchini turkey meatballs are healthy because we use fresh and basic ingredients – they are high in protein, low-carb, keto, gluten-free, and SO DELICIOUS!
Are they gluten free?
Yes, these turkey meatballs are gluten-free since no bread crumbs are added.
Are turkey meatballs healthier than beef meatballs?
Turkey meatballs are generally healthier than beef meatballs since turkey is a leaner, low-fat protein.
If there is no egg, how do you keep the meatballs from falling apart?
We don’t need eggs or breadcrumbs in this meatball recipe because we use 94% lean turkey, which naturally holds together. If you find your meatballs are falling apart, that means you did not remove the liquid from the zuchinni.
How to store, freeze and reheat leftovers:
Storing: Allow meatballs to cool to room temperature, then add them to an airtight container and store them in the refrigerator for up to 5 days.
Freezing: For best results, store turkey meatballs without sauce. Let them cool to room temperature then add them to a freezer-safe bag and freeze for up to 3 months.
Reheating: Reheat refrigerated meatballs in the microwave for 60 – 90 seconds until warm. Reheat frozen meatballs in a pot on the stovetop with pasta sauce – simmer on low until warm.
If you loved this turkey meatball recipe, try these ones next!
- Air fryer Italian Turkey Meatballs
- Healthy Teriyaki Turkey Meatballs
- Greek Chicken Meatballs with Homemade Tzatziki
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Zucchini Turkey Meatballs (Keto)
- 1 lb ground turkey, 94% lean
- 1 medium zucchini, 1 cup after excess liquid remove - see instructions
- ⅓ cup diced yellow onion, finely diced
- 1 tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes, optional
- 1 tsp salt, or to taste
- ½ tsp ground pepper, or to taste
- For Serving: 8oz of pasta and 3 cups of marinara sauce , I love Rao’s
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Using a box grater, finely grate the zucchini. Remove moisture using a milk bag, cheesecloth, or layered paper towels. You can also use a hand strainer and firmly press down with a spoon over a sink until all moisture is removed.
- Combine all ingredients in a mixing bowl.
- Form 20 – 24 small golf-ball-sized meatballs and evenly space them across the lined baking sheet.
- Bake for 15 - 18 minutes, until slightly browned on the outside and cooked through.
- Meanwhile, cook pasta in a large pot on the stovetop according to the box instructions, drain, and combine with the marinara sauce in the original pot.
- Remove meatballs from the oven and add to the pasta pot. Mix and heat until the sauce is warm.
- Serve with a sprinkle of parmesan and fresh basil.
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