Why You’ll Love Turkey Zucchini Meatballs

As a busy parent who loves to cook, creating quick, healthy meals is my jam. These turkey meatballs are flavorful and tender, thanks to the addition of grated zucchini. Not only does the zucchini keep the meatballs moist, but it also packs in extra fiber and nutrients. It’s a fantastic way to ensure your meals are both nutritious and tasty! Plus, the Mediterranean spices and tangy feta-yogurt dressing elevate the flavor to the next level.

• Versatile Serving Options: Enjoy them atop creamy feta sauce, as a tasty appetizer, or in a delightful pasta dish with marinara sauce. You can even include them in a Greek-style wrap or as a protein boost for a fresh salad!
• Freezer-Friendly: Prep them in advance and freeze for later. You’ll thank your future self for this brilliant decision!

Turkey and Zucchini Meatballs Ingredients

• Ground Turkey: Lean and healthy, this is the meat base for your meatballs. Alternatively, ground chicken works well too.
• Zucchini: Use fresh zucchini, especially if it’s in season!
• Garlic and Red Onion: Essential for adding depth of flavor.
• Egg: Assists in binding the meatballs together.
• Fresh Herbs: Parsley and mint enhance the garden-fresh taste; basil is also a great alternative.
• Spices: Cumin, coriander, cayenne, salt, and pepper for that Mediterranean flair.
• Feta Yogurt Sauce: A mix of plain yogurt, crumbled feta, lemon juice, garlic, cumin, olive oil, salt, and pepper makes the perfect topping.

How to Make Turkey Zucchini Meatballs

1. Prepare the Feta Yogurt Sauce:

In a small bowl, combine yogurt, feta, lemon juice, cumin, garlic, and olive oil. Adjust salt and pepper to taste, then chill in the refrigerator while you make the meatballs.

2. Grate the Zucchini:

Using a box grater, shred the zucchini and place it in a cheesecloth-lined colander (or a paper towel if you don’t have cheesecloth). Allow it to drain while you prep the other ingredients. When you’re ready to combine, squeeze out any excess moisture.

3. Mix Everything Together:

In a large mixing bowl, combine the ground turkey, grated zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt, and pepper. Mix until just blended. You can refrigerate the mixture for 30 minutes or overnight (optional), which makes it easier to shape the meatballs.

4. Shape the Meatballs:

With wet hands to prevent sticking, roll the mixture into meatballs, ideally about 1 ounce each. You should have around 28-30 meatballs.

5. Cook the Meatballs:

Heat olive oil in a large skillet over medium-low heat. Add the meatballs in batches, turning gently or shaking the skillet every few minutes to ensure even cooking. Once golden on most sides, lower the heat to cook through. Alternatively, you can bake them or use an air fryer (see methods below).

Alternate Cooking Methods:

• Bake: Arrange on a parchment-lined sheet and bake at 425°F for 10-12 minutes, or until golden. Internal temperature should read 165°F.
• Air Fry: Preheat to 400°F, greasing the grate, then air fry for 4 minutes per side until they reach an internal temperature of 165°F.

Chef’s Tips

• Chill the Mixture: Refrigerating the mixture makes it easier to shape.
• Use Wet Hands: This will prevent the mixture from sticking to your fingers.
• Drain Zucchini Well: It’s crucial to squeeze out excess moisture to avoid soggy meatballs.
• Baking Option: If you choose to bake, keep the same temperature and timeframe as instructed above.
• Dairy-Free Option: Substitute with vegan yogurt and feta for a dairy-free sauce!

Storage & Reheating

• To Store: Keep leftover meatballs in an airtight container in the fridge for up to 4 days.
• To Freeze: They freeze beautifully! Store in the freezer for up to 3 months, and thaw in the fridge before reheating.
• To Reheat: Warm them in a 350°F oven for about 10 minutes.

Serving Suggestions

• As an Appetizer: Serve the meatballs over the feta sauce, garnished with Aleppo pepper and fresh herbs.
• Wraps: Stuff them into pita bread with cucumber, tomatoes, greens, and the feta yogurt sauce.
• Top a Salad: Enhance your salad with these protein-packed meatballs for extra nutrition.
• Pasta Dinner: Warm the meatballs in fresh tomato sauce, and pair with pasta, zucchini noodles, or spaghetti squash.

FAQs

• What should I avoid when making meatballs? Don’t over-mix the meat; it can lead to a tough texture.
• How can I tell when my turkey meatballs are finished? The inside should reach a temperature of 165°F.
• What can I do to help meatballs hold together? Ingredients like eggs act as binders, helping keep everything intact.
• Can I substitute ground turkey? Yes, you can use ground chicken for a similar taste and texture.
• How should I store leftovers? Place in an airtight container in the refrigerator for up to four days or freeze for longer storage.