Baked Turkey Zucchini Meatballs
Serves 5015 mins prep15 mins cook
Baked Turkey Zucchini Meatballs are a versatile dish you need to know this year. These veggie-packed protein bites pull triple duty as an easy appetizer, main dish or salad topper. Learn how to bake zucchini meatballs and all the ways to serve 'em here.
0 servings
What you need
Instructions
1 Preheat the oven to 375°F. 2 Line a baking sheet with a nonstick baking mat or parchment paper. Set aside. (You can also place a cooling rack on top of the baking sheet to prevent the meatballs from sitting in their juices, if you'd like to do this. I used to, but cleaning up the cooling rack is a pain, so I forgo it now.) 3 Measure the turkey, shredded zucchini, lemon zest, beaten eggs, breadcrumbs, garlic, salt, pepper and feta cheese crumbles into a very large bowl. 4 Use your hands to gently mix the ingredients until incorporated. 5 Once the meatball ingredients are combined, form palm-sized meatballs (in your hands or with a 1.5-tablespoon cookie scoop) and drop them on the prepared baking sheet in a single layer. Give them a little space between each so that they can brown up. 6 Bake the meatballs for 15-20 minutes or until golden brown and cooked to an internal temperature of 165°F. 7 Serve with tzatziki over your favorite salad greens or pasta or serve as an appetizer with a tzatziki dipping sauce.View original recipe
