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keto zucchini turkey meatballs

Zucchini Turkey Meatballs (Keto)

These juicy low-carb Italian turkey meatballs with zucchini are keto, gluten-free, and quick for a healthy weeknight dinner. No breadcrumbs or eggs, with oven-baked and air fryer options!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving 4 servings

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 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,

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. 
    how to grate and strain a zucchini
  • Combine all ingredients in a mixing bowl.
    Ingredients for recipe in a 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

Remove Excess Liquid from Shredded Zucchini: Ensure all liquid is drained from the shredded zucchini. This is my #1 tip; straining is crucial! Without this step, the meatballs may fall apart.
Air Fryer Instructions:
  1. Preheat your air fryer to 370°F (188°C) and lightly grease the basket with cooking spray or line it with parchment paper.
  2. Make the meatball mixture, then shape it into 16 – 20 meatballs using a scooper or your hands and place them on a plate.
  3. 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.
  4. 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.
 
Ground Turkey: I highly reccomend 93% or 94% lean, you can use 99% but they will not be as moist.
Storing: For best results, store in an airtight container in the fridge for up to 5 days.
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.
Freezing: Add turkey meatballs (without sauce) to a freezer-safe bag and freeze for up to 3 months.

Nutrition

Calories: 146kcal | Carbohydrates: 4g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 658mg | Potassium: 502mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
Course Lunch & Dinner
Cuisine Healthy, Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!