My husband and I recently returned from an amazing trip to Punta Cana and let’s just say we consumed a lot of alcohol and a lot of sugar… both of which we don’t do on a regular basis. Enter: Turkey Zucchini Meatballs for dinner tonight. In an effort to eat low carb for a bit I decided to give this combination a try. Thankfully, they were delicious! (And the kids agreed!)
When making meatballs the first ingredient I usually add after the meat is breadcrumbs… except for today. I knew I needed something else to add to help add moisture and keep them together so I decided on shredded zucchini and Parmesan cheese.
Here’s how it goes… add all ingredients together and stir to combine.
Make sure to drain out as much water from the zucchini as possible before you add it to the bowl. I use either a clean dish towel or layered paper towels to do the job.
Then roll them into meatballs. I got 24 out of my batch. Depending on the size you like, you should get 20-28.
Bake at 350 degrees, broil for a couple minutes, and then serve how you choose. The meatballs will stay a lighter color because of the zucchini, Parmesan cheese, and turkey than traditional beef meatballs. The kids had their meatballs with bow tie pasta, but for me it was butternut squash noddles that were sauteed in a little olive oil, garlic, salt and pepper. Yum!
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Turkey Zucchini Meatballs
Lighter meatballs than traditional beef meatballs.
- 1 pound ground turkey (85% lean)
- 1 cup shredded zucchini (About 1 medium zucchini)
- 1/3 cup Parmesan cheese
- 1 egg
- 1 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350 degrees.
- Combine all ingredients together. Be sure to drain water from zucchini before adding it to the mix.
- Roll into meatballs. Should yield 20-28 depending on the size you prefer. 4.Bake for 15-18 minutes.
- Increase oven temp to broil and cook for about 3-5 more minutes until slightly golden brown.
- Remove from oven and cool for a minute.
- Serve and enjoy!