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–+ servings
Easy & Healthy Veggie Turkey Meatballs Recipe

Veggie Turkey Meatballs

A flavorful and moist turkey meatball recipe that incorporates finely grated vegetables for added nutrition and moisture, perfect for kids and adults alike.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 meatballs
Course: dinner
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Turkey
  • 1 lb Lean Ground Turkey (93/7 is ideal)
Grated Vegetables
  • 1 cup Finely Grated Zucchini (about 1 medium)
  • ½ cup Finely Grated Carrot (about 1 large)
Binders & Seasonings
  • ½ cup Panko Breadcrumbs Or regular breadcrumbs. For a gluten free option, use gluten free panko, almond flour, or ¼ cup of quick oats.
  • ¼ cup Grated Parmesan Cheese Adds a savory, umami depth. Omit for dairy free.
  • 1 large Egg Lightly beaten.
  • 2 cloves Garlic Minced.
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Onion Powder
  • ½ tsp Salt Or to taste.
  • ¼ tsp Black Pepper Freshly ground is best.
For Cooking
  • 2 tbsp Olive Oil For pan searing the meatballs to get that perfect golden brown crust.

Equipment

  • Mixing bowl
  • Kitchen Towel or Paper Towels
  • Serrated Knife
  • Large skillet or Dutch oven
  • Parchment paper
  • - Measuring cups and spoons

Method
 

  1. Prepare Your Vegetables: The most crucial first step is to manage the moisture from the zucchini. After grating it, place the shreds in a clean kitchen towel or a few layers of paper towels and squeeze firmly over the sink. You’ll be surprised how much water comes out! This prevents the meatballs from falling apart. Do the same with the carrots, though they will have less water.
  2. Combine the Ingredients: In a large mixing bowl, add the ground turkey, the squeezed zucchini, grated carrot, Panko breadcrumbs, grated Parmesan, beaten egg, minced garlic, oregano, basil, onion powder, salt, and pepper.
  3. Mix Gently: Using your hands, gently mix all the ingredients together until they are just combined. Be careful not to overmix! Overworking the meat can result in tough, dense meatballs. The goal is to evenly distribute everything without compacting the mixture too much. The final ground turkey and vegetable mixture should feel light and pliable.
  4. Shape the Meatballs: Lightly oil your hands to prevent sticking. Scoop about 1.5 to 2 tablespoons of the mixture and gently roll it between your palms to form a ball. Aim for a consistent size to ensure even cooking. Place each formed meatball on a plate or baking sheet lined with parchment paper. You should get between 20 to 24 meatballs.
  5. Sear for Color and Flavor: Heat the olive oil in a large skillet or Dutch oven over medium high heat. Once the oil is shimmering, carefully place the meatballs in the pan in a single layer, ensuring not to crowd them (work in batches if necessary). Sear the meatballs for about 2 to 3 minutes per side, until they are beautifully golden brown all over. This step is essential for developing flavor. They do not need to be cooked through at this point.
  6. Finish Cooking: Once seared, you can finish your baked veggie turkey meatballs recipe in the oven by transferring them to a baking sheet and baking at 400°F (200°C) for 15 to 20 minutes, or until cooked through. Alternatively, you can add them to your favorite sauce on the stovetop and let them simmer gently for at least 20 minutes. The internal temperature should reach 165°F (74°C).

Nutrition

Calories: 140kcalCarbohydrates: 8gProtein: 17gFat: 6gSaturated Fat: 1gCholesterol: 65mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 25mgIron: 1.5mg

Notes

This recipe was created to be a solution for feeding a picky family while ensuring a satisfying, nutritional meal. These veggie turkey meatballs are versatile, can be adapted for various dietary needs, and are perfect for meal prep and freezing.
Tried this recipe?Let us know how it was!
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