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Turkey Zucchini Meatballs in the oven feature

Baked Turkey Zucchini Meatballs

  • Author: Leigh Oskwarek
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 43 Meatballs (1 Meatball Per Serving) 1x


These baked turkey zucchini meatballs are easy to make, delicious to eat, and low in fat, calories, and carbs. They are kid-friendly and are a good way to get your kids to eat their veggies.



  • 2 pounds of Ground Turkey
  • 2 cups shredded Zucchini 
  • 2 Jumbo Eggs or 3 large Eggs
  • 1 Tbsp Italian  Seasoning
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 Tbsp raw Garlic
  • ½ cup Scallions


Shredding the Zucchini

Putting together the Meatballs



0.3 NET Carbs Per Meatball

Handle the turkey zucchini meatballs lightly. Do not overmix the meat and do not pack the meatballs tightly or else they will become tough or rubbery.

Try to make the turkey zucchini meatballs uniform in size so that they will cook evenly.

You can use an ice cream scoop to place the meatballs on the baking sheet.

If you like spicy foods then add a few shakes of hot pepper flakes to the mixture.

So that the turkey zucchini meatballs don’t fall apart during the cooking process, make sure to brown them on all sides.

The recipe calls for fresh parsley and fresh garlic, but if you don’t have these ingredients at home then feel free to use dried parsley and chopped garlic in a jar or even garlic powder. They will still add some of the needed flavor.

If the meatballs are not cooking evenly then flip them over halfway during the baking process.

If you’re going to transfer them into sauce then you don’t have to worry if they are completely cooked because they will continue to cook in the sauce.

Homemade sauce is always better than jar sauce, if you can make it.

  • Category: Main Courses
  • Method: Baking
  • Cuisine: Italian

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