Italian Turkey Zucchini Meatballs

A pot of zucchini meatballs with marinara sauce.

5 from 7 votes

Italian Turkey Zucchini Meatballs

Make healthy comfort food with Turkey Zucchini Meatballs. These use ground turkey and plenty of grated zucchini to make the most tender meatballs. Serve with an easy homemade sauce over pasta noodles or veggies for a delicious, healthy meal!

Course Main Dish

Cuisine Italian

Keyword Italian Turkey Zucchini Meatballs

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings (3 meatballs plus sauce)

Calories 350kcal

Author Sue Ringsdorf

Ingredients

For the meatballs:

1 pound ground turkey
1 pound hot Italian turkey sausage links - remove from casings
1 cup shredded zucchini
1 large egg
1/3 cup Panko breadcrumbs
1/3 cup seasoned breadcrumbs
1/3 cup grated parmesan cheese
2 Tablespoons tomato paste
kosher salt and freshly ground black pepper - to taste
1 teaspoon Italian seasoning
1 teaspoon dried basil

For the sauce:

1 Tablespoon olive oil
1 medium onion - diced
3 cloves garlic - diced
28 ounces crushed tomatoes
30 oz. fire-roasted diced tomatoes
2 Tablespoons tomato paste
1 cup lower sodium chicken broth
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon Italian seasoning
kosher salt and freshly ground black pepper - to taste

To serve:

freshly grated parmesan cheese
pasta and/or veggies

Instructions

Grate one zucchini (approximately one cup) with a box grater or food chopper.
Make meatballs. Place all meatball ingredients in a large mixing bowl - the turkey, shredded zucchini, egg, breadcrumbs, parmesan cheese, tomato paste, salt, pepper, Italian seasoning, and basil. Mix with your hands until well combined. Form into approximately 22-24 meatballs.
1 pound ground turkey, 1 pound hot Italian turkey sausage links, 1 cup shredded zucchini, 1 large egg, 1/3 cup Panko breadcrumbs, 1/3 cup seasoned breadcrumbs, 1/3 cup grated parmesan cheese, 2 Tablespoons tomato paste, kosher salt and freshly ground black pepper, 1 teaspoon Italian seasoning, 1 teaspoon dried basil
Place the meatballs on a parchment lined baking sheet, and bake at 400 degrees for approximately 17-18 minutes, or until done.
Make sauce. Meanwhile, in a stockpot, heat olive oil over medium-high heat. Add onions and garlic and sauté until softened. Then add the remaining ingredients - the tomatoes, paste, broth, sugar, and seasonings. Bring to a simmer (slightly bubbling) over medium heat and cook, approximately 15 minutes.
1 Tablespoon olive oil, 1 medium onion, 3 cloves garlic, 28 ounces crushed tomatoes, 30 oz. fire-roasted diced tomatoes, 2 Tablespoons tomato paste, 1 cup lower sodium chicken broth, 2 teaspoons sugar, 1 teaspoon dried basil, 1 teaspoon Italian seasoning, kosher salt and freshly ground black pepper
Add cooked meatballs to sauce and cook for a couple more minutes.
Serve meatballs over pasta or veggies. Add freshly grated parmesan cheese.
freshly grated parmesan cheese, pasta and/or veggies

Notes

I love serving these meatballs over pasta. Like the REAL thing. I'm not a fan of wheat pasta or chickpea pasta. Gimme the regular ole pasta noodles please. BUT I do enjoy them over veggies or better yet, a combo of pasta AND veggies.

Nutrition