Description
These Turkey Zucchini Meatballs are a healthy, flavorful dish combining lean ground turkey with shredded zucchini for added moisture and nutrition. Perfectly seasoned and pan-fried to golden brown perfection, they make a great low-fat, protein-rich meal or appetizer that’s quick and easy to prepare.
Ingredients
Meatball Ingredients
- 1 pound ground turkey
- 2 teaspoons garlic powder
- 1 cup shredded zucchini
- 3/4 cup unseasoned breadcrumbs (or seasoned breadcrumbs)
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Olive oil, for frying
Instructions
- Prepare Baking Sheet: Line a large baking sheet with wax paper to prevent sticking and to hold the raw meatballs as you shape them.
- Mix Ingredients: In a large bowl, combine ground turkey, garlic powder, shredded zucchini, breadcrumbs, egg, kosher salt, and black pepper. Gently mix with your hands, being careful not to overwork the meat to keep the meatballs tender.
- Scoop and Shape: Use a two-tablespoon cookie scoop to portion the mixture onto the prepared baking sheet. Once scooped, carefully form each portion into a round meatball.
- Heat Skillet: Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Allow the oil to heat until shimmering but not smoking.
- Cook Meatballs: Carefully place the meatballs in the hot skillet, leaving space between each. Let them brown on one side without moving them for a few minutes, then use tongs to turn and brown all sides. Continue cooking and turning until meatballs are cooked through, about 7-10 minutes in total.
Notes
- Do not over-mix the meat mixture to ensure tender meatballs.
- Use fresh zucchini and squeeze out excess moisture to avoid soggy meatballs.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- Cook meatballs evenly by not overcrowding the skillet.
- Serve with marinara sauce or your favorite dip for added flavor.
