Turkey Veggie Meatballs
Make turkey veggie meatballs for your next weeknight dinner or for meal prepping lunches. They're filled with lean protein and shredded veggies and turn out perfectly moist and tender.
Servings 28 meatballs
Ingredients
- 1 pound (453 g) ground turkey
- 1 cup (135 g) finely grated zucchini liquid squeezed out after measuring
- ½ cup (60 g) finely grated carrot liquid squeezed out after measuring
- 1 large egg
- ½ cup (28 g) panko breadcrumbs
- ½ cup (50 g) grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add ground turkey, shredded zucchini and carrot (with excess liquid squeezed out first), egg, breadcrumbs, parmesan cheese, Italian seasoning, salt, onion powder, garlic powder, red pepper flakes, and black pepper. Mix until incorporated.
- Using a medium (1.5 tablespoon) cookie scoop, or your hands, form mixture into meatballs and place onto prepared baking sheet. Recipe should make about 28 meatballs of this size.
- Bake for about 15-18 minutes, or until internal temperature reaches 165 degrees Fahrenheit (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).
Notes
- Storage: Leftover turkey meatballs will keep for 3-4 days in a tightly sealed container in the refrigerator.
- Freezing: Freeze for 3 months in a tightly sealed freezer-safe container if desired.
Nutrition
Serving: 1meatball | Calories: 34kcal | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 16mg | Sodium: 93mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg
