These delicious turkey meatballs are packed with fresh zucchini to make them juicy and tender!
Ingredients
Scale
- 2 pounds lean ground turkey
- 2 cups grated zucchini, (squeeze excess liquid out with a clean towel or thick paper towels)
- 2 eggs, beaten
- 1/2 cup ricotta cheese (can substitute cottage cheese)
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees.
- Add all of the ingredients to a large bowl and mix to combine.
- Portion out into balls with a scooper or your hands, roughly the size of a golf ball. You’ll get about 30 meatballs, give or take, depending on the size you make them.
- Place the meatballs on a baking sheet sprayed with cooking spray and bake for 20-25 minutes until the meatballs are no longer pink inside. The internal temperature on meat thermometer should register 165 degrees.
- Serve with marinara sauce or zucchini pasta sauce, either alone or with your pasta of choice.
- Category: Dinner
- Method: Oven
- Cuisine: American
