These zucchini turkey meatballs are juicy, flavorful, and low-carb. No breadcrumbs or eggs, plus easy oven and air fryer options. A perfect, healthy dinner full of hidden veggies!
The first time I made these zucchini turkey meatballs, I was skeptical. No breadcrumbs? No eggs? Would they even hold together? But after one bite, I was hooked—they were juicy, tender, and packed with flavor!
The secret is shredded zucchini. It keeps them moist without eggs, and you'd never even know it's in there. I love that they're secretly healthy, low-carb, and nutritious, but most importantly, they taste amazing.
I serve them with tomato sauce, pesto, or zucchini noodles, and they bake up in under 18 minutes. Whether it's a quick family dinner, meal prep for the week, or even a cozy date night, these meatballs never disappoint!
Why you'll love this recipe:
- Incredibly Juicy: These turkey meatballs turn out tender and full of flavor every time. The zucchini keeps them moist without needing eggs or breadcrumbs.
- Hidden Veggies: Shredded zucchini blends right in, adding nutrients and moisture without changing the taste. No one will even notice it's there!
- Easy to Make: These meatballs are perfect for meal prep or a quick weeknight dinner. The only prep work is grating and draining zucchini, and everything comes together in one bowl for easy cleanup.
- Great for Meal Prep: Make a batch in advance and store them for up to five days in the fridge or three months in the freezer. Just reheat and enjoy!
- Kid-Approved: Even picky eaters love these flavorful meatballs. They'll never guess they're packed with hidden veggies!
- Protein-Packed: With over 28 grams of protein per serving, these meatballs make a filling and nutritious meal.
The ingredients
Ground Turkey: A lean and protein-packed base for the meatballs. I recommend using 94% lean turkey to keep them moist without eggs or breadcrumbs.
Zucchini: The secret to extra juicy meatballs! It adds moisture and sneaks in some veggies without changing the flavor.
Yellow Onion: Finely diced or shredded onion boosts flavor and keeps the meatballs tender. White onion works, too!
Dijon Mustard: Adds a little tang and depth to the flavor.
Spices: A mix of garlic powder, onion powder, dried oregano, salt, pepper, and optional red pepper flakes gives these meatballs the best flavor.
Check out the Substitutions & Variations section below if you have any ingredient questions! Otherwise, the full recipe with measurements is at the bottom of the page.
How to make juicy zucchini turkey meatballs
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. If you're air frying, set your air fryer to 370°F (188°C).
Next, grate the zucchini using a box grater until finely shredded.
Add shredded zucchini to a cheese cloth or clean dish towel.
Remove the moisture from the zucchini. Alternatively, use a hand strainer and press down with a spoon over the sink to extract all the liquid.
Once the zucchini is drained, combine it with the rest of the ingredients in a mixing bowl.
Form 20–24 small meatballs, about the size of golf balls, and arrange them evenly on the baking sheet. Bake for 15-18 minutes or until they are golden brown and cooked through. If you're air frying, refer to the next section for detailed instructions.
While the meatballs are cooking, boil pasta in a large pot according to the package instructions, then drain.
Combine the pasta with marinara sauce in the same pot. For a low-carb, keto-friendly meal, you can swap the pasta for zucchini noodles.
Top Tips
- Drain the Zucchini Well: Make sure to squeeze out all the liquid from the shredded zucchini. If you skip this step, the meatballs might fall apart!
- Mix Gently: Stir the ingredients just until they're combined. Overmixing can make the meatballs tough, so keep it light to keep them tender.
- Check the Baking Time: Around the 15-minute mark, test one meatball by cutting it in half. If there's no pink inside, they're done!
- Go for 94% Lean Ground Turkey: This helps keep the meatballs juicy without eggs or breadcrumbs. It's a great choice for moist and lean meatballs.
Equipment
- Box Grater
- Dish Cloth or Cheese Cloth
- Baking Sheet or Air Fryer
- Mixing Bowl
- Measuring Tools
Substations & Variations
- Make them Gluten-Free: These turkey meatballs are naturally gluten-free since there are no breadcrumbs in the recipe.
- Make them Dairy-Free: Simply skip the parmesan topping, and they're dairy-free while still full of flavor.
- Ground Turkey: You can swap ground turkey for ground chicken or lean ground beef for a different protein option.
- Zucchini: If you don't have zucchini, finely chopped mushrooms or spinach work great for adding moisture and texture.
- Dijon Mustard: You can use yellow mustard or even whole-grain mustard for a slightly different flavor.
- Spices: Feel free to adjust the spices! Swap the oregano for basil or thyme, or add a pinch of Italian seasoning for extra flavor.
- Onion: If you're not a fan of onion, shallots are a milder option. Just keep in mind that onion helps with moisture too!
- Make them Spicy: If you like a little heat, add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce. Adjust to your preferred spice level!
How to air fry zucchini turkey meatballs:
If you prefer air frying over baking, here's how to do it:
- Preheat your air fryer to 370°F (188°C) and lightly grease the basket with cooking spray or line it with parchment paper.
- Prepare the meatball mixture and shape it into 16–20 meatballs using a scooper or your hands. Place them on a plate.
- Once the air fryer is preheated, arrange the meatballs in the basket in a single layer, ensuring they don't overlap. If your air fryer is small, you might need to cook in batches.
- Air fry for 8–10 minutes, flipping halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for fully cooked meatballs.
- Serve your air fryer zucchini turkey meatballs with pasta, zucchini noodles, red sauce, or pesto. Enjoy!
Frequently Asked Questions
Yes! Ground chicken works just as well as ground turkey for these meatballs. The texture and flavor will be slightly different, but they'll still be juicy and delicious.
These meatballs are versatile! Serve them with pasta, zucchini noodles, or over rice. They also go great with tomato sauce, pesto, or a simple garlic butter sauce.
Absolutely! You can air fry these zucchini turkey meatballs in under 15 minutes. Just follow the instructions in the recipe card below.
Yes, these turkey meatballs are gluten-free since no breadcrumbs are used.
This recipe doesn't need eggs because the 94% lean turkey helps hold the meatballs together. If your meatballs fall apart, it's likely because the zucchini wasn't properly drained. Make sure to squeeze out any excess moisture!
Yes! These keto-friendly meatballs keep in the fridge for up to 5 days in an airtight container. Reheat them in the microwave for an easy meal prep lunch or dinner.
How to Store & Freeze
Storing: Once your meatballs have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to 5 days.
Freezing: For the best results, freeze the turkey meatballs without sauce. Let them cool to room temperature, then transfer them to a freezer-safe bag. Store in the freezer for up to 3 months.
Reheating: Reheat refrigerated meatballs in the microwave for 60-90 seconds or until heated through. To reheat frozen meatballs, simmer them on low in a pot with pasta sauce until warmed through.
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
Ingredients
- 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 teaspoon dijon mustard
- 1 teaspoon garlic powder, or 1 large garlic clove minced
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt, or to taste
- ½ teaspoon ground pepper, or to taste
- For Serving: 8oz of pasta and 3 cups of marinara sauce,
Instructions
- 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.
Notes
- Preheat your air fryer to 370°F (188°C) and lightly grease the basket with cooking spray or line it with parchment paper.
- Make the meatball mixture, then shape it into 16 – 20 meatballs using a scooper or your hands and place them on a plate.
- Once the air fryer is preheated, arrange the meatballs evenly in the basket, ensuring they do not overlap. If your air fryer is small, cook the meatballs in batches.
- Air fry the meatballs for 8 – 10 minutes, flipping them halfway through the cooking time. Ensure the meatballs' internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
Nutrition
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Caroline Hold says
I made these for family last night and they were amazing. Super flavorful and delicious!
Tati Chermayeff says
Hi Caroline, thanks for your comment! So happy you and your family enjoyed them!
Carolina Carrera-Justiz says
Loved these turkey meatballs! They're healthy and so yummy! The zucchini is a nice addition 🙂
Tati Chermayeff says
Hi Carolina! Thanks so much; I am so happy you loved this easy recipe!
Christine Allen says
So good!! love these so much.
Carol Stearns says
These were very good but a little too much pepper. I would leave one of the pepper ingredients out of them next time I make them. However, the process was fun to make. Never had shredded zucchini and then squeezed out the water and I appreciated all that healthy goodness of the veggie. I left out the mustard by mistake but it would add some zing and would definitely leave out one pepper. If you are on a diet where you can't have any sugar, flour or grain at dinner, this is for you. I would consider trying these with ground sirloin as well. And could you make a meat loaf with ground beef and the zucchini, leaving out oats or breadcrumbs? I think so. I'm not a fan of zucchini but if I can use it in this kind of recipe, I'm all for it.