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Turkey Zucchini Meatballs

The addition of zucchini keeps these easy meatballs tender and juicy. Serve on top of zucchini noodles or pasta or a combination of the two, along with a garnish of grated Parmesan and hot pepper flakes, if desired.

Best of Bridge Turkey Zucchini Meatballs can be pan fried or oven baked. 

  1. 1 lb lean ground turkey 500 g
  2. 1 cup grated zucchini 250 mL
  3. 3⁄4 cup dry bread crumbs 175 mL
  4. 1⁄3 cup grated Parmesan cheese 75 mL
  5. 1⁄4 cup finely chopped fresh parsley 60 mL
  6. 1 large egg, lightly beaten
  7. 1 tsp grated lemon zest 5 mL
  8. 1 tsp garlic powder 5 mL
  9. 1⁄2 tsp each salt and black pepper 2 mL
  10. 2 tbsp canola oil 30 mL
  1. In a medium bowl, mix turkey, zucchini, bread crumbs, Parmesan, parsley, egg, lemon zest, garlic powder, salt and pepper until well combined. Using a small ice cream scoop or 2-tbsp (30 mL) measure, scoop and roll mixture into meatballs.
  2. In a large nonstick skillet, over medium heat, heat oil. Add meatballs and cook, turning occasionally, about 15 minutes or until golden and cooked through.
  3. Makes about 26 meatballs.
  4. Serves 4.
  1. Make ahead: Store cooked meatballs in a freezer-safe container for up to 2 months.
  2. Tip: The meatballs can also be baked in the oven. Preheat oven to 350°F (180°C) and set aside a parchment paper lined or lightly greased baking sheet. Place meatballs on prepared baking sheet and bake 25 to 30 minutes, or until cooked through. (Omit the 2 tbsp/15 mL oil for this version.)
The Best of Bridge

This recipe is available in the book Best of Bridge Kitchen Simple.