Baked Italian Turkey Zucchini Meatballs
A delicious and juicy turkey meatball stuffed with zucchini and onion. These Baked Italian Turkey Zucchini Meatballs are tasty enough to eat by themselves and the perfect compliment to any pasta.
If you’re looking for a lighter tasting meatball packed with veggies, then these Baked Italian Turkey Zucchini Meatballs are going to become your favorite. We try to keep these meatballs in our freezer at all times so we always have a tasty and light meal ready to serve, but we always eat them too quickly to actually keep them stocked!
These meatballs use eggs and oats rather than breadcrumbs to help bind them. First, you allow the oats and lightly beaten eggs to soak together in order to allow the oats to soften. Next, combine all ingredients, mix well, and form into balls. Lastly, place on the baking sheet and bake until done.
How to Serve
These juicy meatballs are delicious enough to serve on their own with a side of your favorite pasta sauce. If you prefer a more traditional meatball dish, we love to serve these meatballs over spaghetti or penne pasta. If you’re looking for a quick lunch, turn them into a quick meatball sandwich!
How to Freeze & Reheat
Another great thing about these Baked Italian Turkey Zucchini Meatballs? They freeze great individually! Then, you can pop out exactly how many meatballs you need for your next meal. To freeze, allow meatballs to completely cool. The preferred freezing method (in order to maintain the best quality) is to arrange meatballs in a single layer on a tray, allow the outside of the meatball to freeze, then place the meatballs into a freezer-safe storage container. For a quicker cleanup, skip the tray. Place meatballs into a freezer-safe container immediately after cooling and place into the freezer.
To reheat in the microwave, it is recommend to thaw the meatballs in the refrigerator overnight, slice in half, then microwave for about 30 seconds until hot. If reheating from frozen, add meatballs to pasta sauce and cook on the stove on low heat, covered, until hot (about 20 minutes).
FAQs
Do I need to wring the water out of the zucchini before adding it to the turkey mixture?
I never do, and they always come out delicious.
Do you recommend lining the rimmed baking sheet with nonstick foil or parchment paper? Should I just use cooking spray?
I’ve used both parchment paper and nonstick foil. Either one will lead to an easier cleanup.
Recipe Quick Stats
Cost:
Total Recipe Cost = $14.49 · $2.05 per serving
Nutrition:
Servings: Recipe makes (35) 2″ meatballs. Serving Size = 5 meatballs
Calories: 301 kcal · Total Fat: 13.9 g · Sodium: 495.3 mg · Total Carb: 12.8 g · Dietary Fiber: 2.6 g · Protein: 35.4 g
Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.
Baked Italian Turkey Zucchini Meatballs
Ingredients
- 2 Eggs
- 1 cup Quick Cooking Oats
- 2.5 lb Ground Turkey
- 1 Large Onion (~10 oz) (finely diced)
- 2 Medium Zucchini (~8 oz) (finely diced)
- 4 clove Garlic (minced)
- 4 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 400 °F. Spray a baking sheet with cooking spray or line with parchment paper or nonstick foil.
- In a small bowl, lightly beat the eggs. Combine with oats and allow to soak.
- In a large bowl, combine all ingredients: the egg and oat mixture, ground turkey, onion, zucchini, garlic, basil, oregano, salt, and black pepper. Use hands to combine.
- Form mixture into meatballs 2" in diameter. Place onto baking sheet.
- Bake for 25 minutes or until cooked through.