Juicy Baked Turkey Zucchini Meatballs Recipe
These Juicy Baked Turkey Zucchini Meatballs are a healthy and flavorful dish combining lean turkey, fresh zucchini, and a blend of spices. Baked to perfection, they offer a moist, tender texture with a hint of spice from hot sauce, making them a perfect appetizer or main course that’s easy to prepare and packed with nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (approximately 16-20 meatballs) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Meatball Mixture
- 1 medium zucchini, grated
- 500 g lean turkey mince (about 1.1 pounds, 2% fat)
- 1/4 yellow onion, finely chopped
- 3 large garlic cloves, grated or chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon onion powder (optional but tasty)
- 2/3 teaspoon sea salt
- 1 tablespoon tomato paste
- 2 tablespoons spicy sauce (such as Frank’s Original)
- A dash of pepper
- 1 egg (optional)
For Cooking
- Parchment paper
- Olive oil (for greasing, optional)
- Extra hot sauce (for drizzling)
To Serve
- More hot sauce
- Lime wedges
- Fresh cilantro (optional)
Instructions
- Preheat the Oven and Prepare Zucchini: Preheat your oven to 210°C (410°F). Grate the zucchini finely, then squeeze out as much liquid as possible using your hands. Set the drained zucchini flesh aside in a mixing bowl.
- Mix All Ingredients: Add the lean turkey mince, finely chopped yellow onion, grated garlic, chopped cilantro, ground cumin, onion powder, sea salt, tomato paste, spicy sauce, pepper, and optional egg to the bowl with the zucchini. Mix thoroughly using your hands to evenly combine all ingredients and flavors.
- Form the Meatballs: Line a baking tray with parchment paper and lightly grease with olive oil if not using non-stick paper. Wet your hands slightly to prevent sticking, then shape the mixture into medium-sized meatballs, slightly smaller than table tennis balls. Space them evenly on the tray to ensure proper baking.
- Bake the Meatballs: Drizzle a few drops of hot sauce over each meatball for extra flavor. Place the tray on the middle oven rack and bake for 18 to 20 minutes until the meatballs are cooked through and golden brown on the outside.
- Serve and Garnish: Remove the meatballs from the oven and serve hot. Accompany with additional hot sauce, fresh lime wedges, and chopped cilantro for garnish if desired. Drizzle extra hot sauce over the meatballs for a glossy and spicy finish.
Notes
- Make sure to squeeze out excess moisture from zucchini to prevent soggy meatballs.
- The egg is optional but helps bind the mixture for firmer meatballs.
- You can save the squeezed zucchini juice for smoothies or cooking to reduce waste.
- Adjust the amount of hot sauce according to your spice preference.
- If you prefer, substitute turkey mince with lean chicken mince for a similar result.
- Ensure meatballs are spaced out on the baking tray to promote even cooking.
- Serving with lime wedges adds a nice fresh citrus flavor that complements the spices.
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