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These delicious turkey meatballs are packed with grated zucchini and baked to perfection, then drizzled with hot sauce for a spicy twist. They are easy to make and can be enjoyed as a main dish or a quick snack. Plus, they are Whole30, keto, and gluten-free approved. Updated post.
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Meatballs are a convenient and tasty option for a quick meal or snack. These baked turkey meatballs are made with ground turkey mince and nutritious zucchini, making them a budget-friendly choice.
Enhanced with a touch of hot sauce, these meatballs offer a mild spicy kick that can be adjusted to suit your taste preferences. They are a versatile option that can appeal to both adults and kids alike.
Turkey Zucchini Meatballs Nutrition
These turkey meatballs are a good source of B-vitamins, zinc, selenium, vitamin D, and potassium. They are high in protein, low in carbs, and suitable for those following a low-carb or keto diet. Additionally, they are gluten-free and nut-free. With hidden veggies, they are a great option for children, and the spice level can be customized.
This recipe yields approximately 12-14 meatballs, with a suggested serving size of 3-4 meatballs per portion. The detailed nutritional breakdown per meatball is provided below the recipe for reference.
Turkey meat nutrition tips: Dark turkey meat tends to offer more vitamins and minerals compared to white turkey meat. Ground turkey typically contains a mix of both. Opting for pasture-raised turkeys can also provide higher omega-3 content compared to factory-farmed turkeys.
Turkey contains tryptophan, an amino acid known for its potential to induce relaxation. It may aid in promoting healthy serotonin levels in the body, contributing to alertness and a positive mood. This amino acid could be beneficial for individuals experiencing sleep issues.
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How To Make Baked Turkey Meatballs
Creating these turkey meatballs is a straightforward process. The full recipe details, including ingredients and nutritional information, are outlined in the recipe card below. Here are the steps and a video demonstration for preparing these baked turkey meatballs.
- Step 1. Preheat the oven to 210 C / 410 F.
- Step 2. Grate the zucchini.
- Step 3. Squeeze out excess liquid from the grated zucchini and add the flesh to a mixing bowl.
- Step 4. Combine all ingredients thoroughly to ensure even distribution of flavors and ingredients.
- Step 5. Line a baking tray with parchment paper and shape the meat mixture into medium-sized balls. Space them evenly on the tray and drizzle with hot sauce. Bake for 18-20 minutes.
- Once cooked, serve the meatballs with additional hot sauce and lime wedges for added flavor.
- Step 6. Remove the meatballs from the oven and garnish with more hot sauce and lime wedges for a visually appealing presentation.
Recipe Tips & Variations
Feel free to experiment with ground chicken, pork, or beef in place of turkey for these meatballs. They can be stored in the refrigerator for up to 3 days and are equally enjoyable when consumed cold. Consider pairing them with cherry tomatoes for a quick snack.
The turkey meatball mixture can also be used to create a turkey zucchini meatloaf or turkey burger patties. Once cooked, they can be added to scrambled eggs, stir-fries, soups, or served over zucchini noodles with a simple tomato sauce.
By adjusting the seasoning, you can customize these meatballs to suit different flavor profiles. Swap coriander and cumin for parsley and paprika for a Spanish twist, or experiment with grated ginger and mild curry powder for an Asian-inspired variation.
What To Serve With Turkey Meatballs
Pair these turkey meatballs with a side salad, veggies, hot sauce, lime wedges, and garlic aioli for a satisfying meal. They can also be enjoyed in tacos, wraps, salads, or soups. Rice or quinoa make excellent accompaniments for a well-rounded meal.
Freezing Instructions For Turkey Meatballs
Cooked meatballs can be pre-baked and stored in the freezer for up to 3 months.
To defrost, transfer the meatballs to the refrigerator overnight or use a microwave for quicker thawing. Alternatively, pre-roll the meatballs and freeze them on a flat surface before transferring them to a Ziplock bag to prevent sticking.
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Healthy, spicy turkey meatballs made with grated zucchini, baked and drizzled with hot sauce for a tiny kick. These are Whole30, paleo, keto, gluten-free.
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Preheat the oven to 210 C / 410 F.
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Grate the zucchini.
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Using your hands, squeeze out the juices from the grated zucchini into a sink (or into a cup so you can use it in a smoothie later). Return the grated flesh to a mixing bowl.
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Add the rest of the ingredients, including the egg if using, and mix everything really well so the flavours and ingredients are well incorporated (I used my hands to do this).
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Place a piece of parchment/baking paper over a flat oven tray/sheet pan. Grease lightly with a dash of olive oil (this is optional if you have non-stick paper). Wet your hands and roll the meat mixture into medium-sized balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray). Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.
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Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.
You can use ground chicken mince, pork or beef for this recipe.
Calories: 75kcal | Carbohydrates: 1g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 44mg | Sodium: 233mg | Potassium: 164mg | Fiber: 0.3