Name: Turkey Meatballs with Zucchini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 28 meatballs
Cuisine: American
Ingredients: 1.5 pounds ground turkey; 1 cup zucchini, grated; 2 cloves garlic, grated or minced; 0.33 cup red onion, finely diced; 1 egg; 0.25 cup parsley, chopped; 0.25 cup mint, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 0.25 teaspoon cayenne; 1 teaspoon salt; 0.5 teaspoon pepper; 0.75 cup plain or Greek yogurt (full-fat); 0.5 cup feta cheese, crumbled; 1 tablespoon lemon juice; 0.25 teaspoon cumin; 1 small clove garlic, minced; 1 tablespoon olive oil; salt and black pepper to taste

How to Make the Best Turkey Meatballs with Zucchini

These turkey meatballs with zucchini are a lighter, healthier take on classic meatballs without sacrificing any flavor. The grated zucchini adds moisture and tenderness to the lean ground turkey, while fresh herbs like parsley and mint give these meatballs a bright, Mediterranean-inspired taste. Warming spices including cumin, coriander, and a hint of cayenne round out the flavor profile.

The creamy feta yogurt sauce is the perfect accompaniment, adding a tangy richness that complements the savory meatballs beautifully. This versatile recipe works as an appetizer for entertaining, a protein-packed addition to salads, or stuffed into warm pita bread for a satisfying weeknight dinner.

Best of all, these meatballs are freezer-friendly, making them ideal for meal prep. Cook a big batch on the weekend and you’ll have delicious, healthy protein ready to go all week long. Whether you pan-sear, bake, or air fry them, these turkey zucchini meatballs are sure to become a family favorite.

Instructions

Feta Yogurt Sauce

Combine yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste.
Place in the fridge while making meatballs.

Turkey Meatballs

Grate zucchini on a box grater. Place the shredded zucchini in a cheesecloth-lined colander and let sit while you prep remaining ingredients. When ready to mix all ingredients, twist the cloth to squeeze out excess liquid.
In a large bowl add turkey, zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt and pepper. Mix together. It is optional at this point to refrigerate for 30 minutes or overnight; it is easier to shape if the meatball mixture is cold.
With a wet hand, roll into meatballs. Makes about 28-30 1-ounce meatballs.
Heat a large skillet with 1-2 tablespoons of oil over medium-low heat, add the meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, lower the heat to low to continue cooking all the way through, or place in a hot oven for 10 minutes, uncovered. Meatballs should register 165°F.

Serving

Serve as an appetizer, over the feta sauce on a platter or plate, and sprinkle with herbs. Serve over a dressed salad, or serve with rice and veggies, stuff into a warm pita with cucumber, tomato and lettuce with the sauce on the side, for a delicious dinner.

Notes

Squeeze out as much liquid as possible from the grated zucchini to prevent soggy meatballs.
Refrigerating the meatball mixture before shaping makes it easier to roll.
Meatballs can be frozen before or after cooking for meal prep.
These meatballs can also be baked at 400°F for 20-25 minutes or air fried at 375°F for 12-15 minutes.

Turkey Meatballs with Zucchini Recipe

How to Make the Best Turkey Meatballs with Zucchini