Dinner · Hidden veggies
Veggie-Loaded Turkey Meatballs
Tender baked turkey meatballs with zucchini and carrot grated right in. Great with pasta, in subs, or straight from the lunchbox.
What's hiding: Zucchini + Carrot
Turkey meatballs have a reputation for being dry. Grated zucchini and carrot fix that. They keep every meatball juicy and tender, and they melt right in.
These bake on one sheet pan in under 20 minutes and freeze beautifully, so it's worth making a double batch.
Veggie-Loaded Turkey Meatballs
Ingredients
- 1 lb ground turkey
- ½ cup finely grated zucchini, squeezed dry
- ½ cup finely grated carrot
- ½ cup breadcrumbs
- 1 egg, large
- ¼ cup grated parmesan
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Squeeze the grated zucchini in a clean towel to remove as much water as possible.
- Combine all the ingredients in a bowl and mix with your hands until just combined.
- Roll into 1¼-inch balls (about 24) and space them on the sheet.
- Bake 15 to 18 minutes, until cooked through (165°F / 74°C in the center).
Contains DairyContains EggContains Gluten
Tips for success
- Wet your hands lightly while rolling and the mixture won't stick.
- Simmer the baked meatballs in marinara for 5 minutes for extra-tender meatballs.
- Freeze baked meatballs on the tray, then bag them. Reheat straight from frozen in sauce.
Questions
Can I use ground beef?
Yes. Cook beef meatballs to 160°F (71°C).
Can I make them gluten-free?
Swap the breadcrumbs for gluten-free breadcrumbs or quick oats (certified gluten-free).
Want 20 more?
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