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Turkey Meatballs with Zucchini are incredibly tender and moist! These Italian-style, gluten-free meatballs are a great way to incorporate the iconic summer veggie into your family meals. Enjoy them with your favorite pasta, vegetable side, crusty bread, or simply on a fork heading right into your mouth!
I love to try out innovative ways of combining ingredients while, at the same time, focus on seasonality.
This recipe was born out of a meatball craving and an overabundance of zucchini from my home garden. With zucchini’s natural moisture content and mild flavor, I figured it was a win-win for tender meatballs that would go with lots of different sauces. And, I was right!
For some reason, whenever I make turkey meatballs, I almost always bake them, which is what I did here. But, you can either bake or pan-fry these meatballs. (See photo and instructions below.) Also, this recipe is naturally gluten-free as it calls for oats in place of the usual bread/breadcrumbs (but you can use bread if you want!).
With fresh basil, sharp pecorino cheese and a signature blend of spices folded into the ground turkey, these meatballs come together really quickly and are perfect for a last minute weeknight meal or added to a big pot of rich tomato sauce.
More meatball recipes: Sunday Meatballs with Beef, Pork and Veal, Baked Italian Meatballs without Breadcrumbs, Eggplant Meatballs (without Meat), Baked Turkey Meatballs with Pesto and Lamb Meatballs with Pistachio Mint pesto.
There are so many reasons to love this easy turkey meatball with zucchini recipe! It makes moist, tender and flavorful meatballs every time, has the best texture, can be oven-baked or fried and tailored to your preferred blend of meats and was designed for meal prep. Plus, it’s a proven crowd-pleaser!
I hope that these turkey veggie meatballs become one of your go-to meatball recipes! Mangia bene!
Ingredients for Turkey Meatballs with Zucchini
To make these turkey meatballs with zucchini, we’ll need the following ingredients:
- Ground Turkey: I suggest a lean/dark ground turkey blend because the fat content will contribute to super moist meatballs. Having said this, you can use whatever blend you would like. If you use 100% lean ground turkey, the meatballs will not have as much moisture as a blend, but still be delicious.
- Zucchini: Nearly any variety of zucchini or yellow squash can be used in this recipe. After shredding/grating, there’s no need to salt it and squeeze out the accumulated moisture (like when you make zucchini fritters) as it will add to the moisture in the meatball.
- Whole Milk: I use whole milk to moisten the oats and add overall moisture to the meatballs. (Many people think it’s the eggs that add moisture, but their role is different. Keep reading . . .)
- Eggs: The role of eggs in meatballs is very important! They are there to bind the meat, oats/bread/breadcrumbs and other ingredients together so that they do not fall apart or become too flimsy during the cooking process.
- Oats: Use either rolled oats, old-fashioned oats or quick cooking oats in this recipe as the bread/breadcrumb substitute. I do no suggest using steel-cut oats as they generally have a longer cooking time and will not hydrate properly by just being soaked in milk. (The meatballs will likely end up with a strange and grainy texture if you use steel-cut oats.) If you prefer to use bread or breadcrumbs instead of oats, see the Recipe Notes for amounts. Note that bread is preferred to breadcrumbs as it results in a lighter meatball.
- Pecorino Romano Cheese: The sharpness and saltiness of this sheep’s milk cheese is an important flavor in this recipe. Grated and not shredded cheese should be use.. You can substitute half of the pecorino with grated parmesan cheese if you would like. (I often do this.)
- Fresh Basil: While some may think fresh herbs are overkill in a meatball recipe, it’s these special touches that make a great meatball. They do make a difference! Having said this, if you need to use dried, you can. See the Recipe Notes for amounts.
- Spices: Paprika, onion powder and garlic powder amp up the flavor and overall savoriness of this dish.
Check out one of my best “Insider Tips” for making the best meatballs here, as featured in Appetito’s online Italian Food and Drink Magazine.
How to Make Zucchini Turkey Meatballs, Step-by-Step
Here are the main steps for how to make zucchini meatballs:
- Gather and prep all ingredients. Preheat oven to 425˚F and arrange a rack in the center of the oven. Then, whisk the eggs and milk together in a large bowl and add the shredded zucchini, oats, cheese, basil and spices and mix until all ingredients are well-combined. Let this mixture sit for about 10 minutes to allow the flavors to marry and the oats to moisten, then mix it again.
- PRO-TIP: If you prefer to use bread instead of oats, substitute the oats with 2 cups small-diced, day-old bread or 1½ cups plain breadcrumbs. Note that bread is preferred to breadcrumbs as it results in a lighter meatball.
- Next, gently fold the ground turkey into the zucchini/oat mixture and mix lightly until all ingredients are well-combined. Let this mixture sit for about 10 minutes, then mix it again.
- PRO-TIP: Be careful not to over-mix as doing so may result in tough meatballs.
- When ready to cook the meatballs, portion mixture into portions approximately ¼ cup each (or whatever size you like), and roll them into round balls.
- PRO-TIP: Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- PRO-TIP: Wet your hands a little to make rolling easier.)
- Place meatballs on a parchment-lined sheet pan at least ½” apart from each other.
- PRO-TIP: If you’d like a browner meatball, lightly spray the tops of the raw meatballs with oil before placing the sheet pan in the oven.
- Put the baking sheet in the oven and roast the meatballs for about 25 minutes, depending on size. Rotate the sheet pan once about halfway through the cooking process. The meatballs are finished cooking when they have reached an internal temperature of 165˚F.
- PRO-TIP: You can also pan-fry the meatballs. See Recipe Card for instructions.
- Serve the meatballs immediately plain or tossed with some marinara sauce and topped with some grated cheese for extra flavor.
- PRO-TIP: Double the recipe and freeze half for another time. The meatballs freeze beautifully for up to 3 months.
Pasta Recipes That Love Meatballs!
These meatballs can be served with a simple pasta pomodoro or as an accompaniment to any number of simple pastas. Some of my favorites are:
Frequently Asked Questions
If you use gluten free oats in this recipe, it will be gluten free.
While oats are naturally gluten-free, they are often contaminated with gluten during harvesting or processing. If you want to be certain that the oats you use are gluten free, be sure to purchase “gluten free oats”. Read more about this here.
Definitely! To fry instead of baking these meatballs, add enough oil to a large, non-stick skillet to cover the bottom of the pan by about ¼-½”. Heat the oil over medium heat until bubbles form around a wooden spoon inserted in the oil. Then, gently transfer the raw meatballs to the hot oil. Do not overcrowd the pan! Brown multiple sides of the meatballs until cooked through (until an internal temperature of 165˚F is reached). This will take about 8 to 10 minutes per meatball, depending on the size. Transfer the fried meatballs to either a rack over a sheet pan or a paper towel-lined plate (to drain excess oil) or directly to a pot of sauce. That’s it!
You can also check out my Pan-Fried Italian Meatballs for more on this.
Absolutely! In fact, I almost always double (at least) any meatball recipe when I make it. This way, I have some meatballs immediately and then lots of meatballs for the future. Just place the meatballs in a freezer bag or container once cooked and cooled, and they will hold for up to three months in the freezer. It’s a great way to have homemade meatballs ready in a pinch!
I generally freeze meatballs without sauce. When I’m ready to serve them, I will add the frozen meatballs to a lightly simmering sauce and let them defrost easily right in the pot. It works every time!
Raw, formed meatballs can also be frozen. This requires the additional step of flash freezing the balls on a sheet pan until firm. Then, they can be grouped together in a container or freezer bag and returned to the freezer for up to three months. When ready to cook the meatballs, just bake them right from frozen state according to the recipe below.
If you’d like to try a delicious, meatless meatball, check out Sicilian Eggplant Meatballs (Polpette di Melanzane)–so amazing!
Recipe Substitutions and Variations
Here are a few great suggestions for twists and additions to easy turkey meatballs with zucchini:
- Use a Different Meat: You can switch out the ground turkey for chicken, beef, pork, veal, or lamb–whatever meat you prefer! If you’re interested in a beef meatball recipe, check out my Baked Beef Meatballs without Breadcrumbs recipe.
- Pan-Fry the Meatballs: For a crispier, more caramelized exterior, pan-fry the meatballs. Full details in the recipe below or you can follow the procedure in my Pan-Fried Meatball recipe.
- Stuff the Meatballs with Cheese! For something a bit richer and more decadent, try stuffing the meatballs with a bit of fresh mozzarella. Just poke a hole in each rounded ball, fill it with a small piece of cheese, close up the whole and continue with the recipe. Stuffed meatballs will take longer to cook than un-stuffed meatballs, fyi.
- Add Heat: Increase the amount of red pepper flakes in the recipe mix for some picante!
TOP TIPS FOR TURKEY MEATBALLS WITH ZUCCHINI
- Tender Meatballs: Tough or heavy meatballs can be a result of using too many breadcrumbs, overworking the meatball mixture or overcooking the meatballs. Turkey zucchini meatballs can be made with either oats or bread. To avoid tough meatballs, use bread instead of breadcrumbs, mix all non-ground meat ingredients together in a separate bowl until well-incorporated and then fold this mixture gently into the ground meat, and pay close attention during the cooking phase. Take the temperature of the meatballs about 2/3 of the way through cooking to closely monitor their progress.
- Ingredient Ratios: Use the proper ratio of eggs to breadcrumbs and other ingredients to ensure your meatballs do not fall apart. The recipe below is fully tested, so just follow it and you should have firm, but not tough, meatballs.
- Internal Temperature: Use a stem thermometer for a foolproof way to determine if the turkey meatballs are done cooking. The meatballs are finished cooking when they have reached an internal temperature of 165˚F.
- Prep in Advance: The raw meatball mixture can be held in the refrigerator (either in bulk or in formed balls) for up to one day before cooking. Just cover it/them tightly with plastic wrap. You can also refrigerate cooked meatballs for at least five days, making them a nice option for parties and get togethers.
- Serving: Toss these turkey zucchini meatballs lightly with your favorite marinara sauce, sprinkle them with some grated Pecorino cheese, and served them with a green salad, Tuscan panzanella salad, or your favorite roasted veggies. They go especially well with green beans marinara, green beans with potatoes, sautéed broccoli di rape and mashed potatoes. I also love eating these meatballs plain, simply sprinkled with a little bit of my favorite salt flakes and some homemade spicy pepper oil right when they come out of the oven, placed on a fork, and then directly into my mouth!
- Leftovers: To store, cool meatballs completely, then refrigerate the meatballs in an airtight container for up to 5 days or freeze them in a freezer container or bag for up to 3 months. The meatballs do not need to be completely thawed before reheating.
I hope that you are enjoying Mangia With Michele and all of my Italian and Italian-American recipes!
If you’ve tried Turkey Meatballs with Zucchini, please let me know how it went in the comments below — I love hearing from you!
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Italian-Style Turkey Meatballs with Zucchini
Equipment
- Cheese grater (optional)
- Portion/Ice Cream Scoops (optional)
Ingredients
- 2 large eggs, , beaten
- ½ cup whole milk
- 1 pound zucchini,, grated or shredded (about 4 cups grated/2 medium zucchini)
- 1 cup rolled, old-fashioned or quick cooking oats , (can use bread or breadcrumbs; see NOTES.)
- 1 cup grated Pecorino Romano cheese
- 1 cup chopped fresh basil
- 2 tsp paprika
- 1½ tsp salt
- 1½ tsp onion powder
- 1½ tsp garlic powder or granulated garlic
- 1 tsp black pepper
- ½ tsp red pepper flakes, (optional)
- 2 pounds ground turkey, (See Note.)
- Oil for spraying, (optional)
Instructions
- Prep all ingredients according to specifications above. Line 1 to 2 sheet pans with parchment paper. Preheat oven to 425˚F and arrange a rack in the center of the oven. (Please see the section above in the blogpost for Step-By-Step instructions with photos.)
- Whisk the eggs and milk together in a large bowl. Then, add the prepped zucchini, oats, cheese, basil and spices and mix until all ingredients are well-combined. Let this mixture sit for about 10 minutes to allow the flavors to marry and the oats to moisten, then mix it again.2 large eggs,, ½ cup whole milk, 1 pound zucchini,, 1 cup rolled, old-fashioned or quick cooking oats, 1 cup grated Pecorino Romano cheese, 1 cup chopped fresh basil, 2 tsp paprika, 1½ tsp salt, 1½ tsp onion powder, 1½ tsp garlic powder or granulated garlic, 1 tsp black pepper, ½ tsp red pepper flakes
- Next, gently fold the ground turkey into the zucchini/oat mixture and mix lightly until all ingredients are well-combined. Be careful not to over-mix as doing so may result in tough meatballs. Let this mixture sit for about 10 minutes, then mix it again. You can make this meatball mixture one day in advance and let it sit overnight in the refrigerator, covered with plastic wrap.2 pounds ground turkey
- Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- When ready to cook the meatballs, portion mixture into portions approximately ¼ cup each (or whatever size you like) and roll them into round balls. FYI, this meatball mixture is very soft. (Tip: Wet your hands a little to make rolling easier.)
- Place meatballs on a parchment-lined sheet pan at least ½” apart from each other. (Tip: If you’d like a browner meatball, lightly spray the tops of the raw meatballs with oil before placing the sheet pan in the oven.)
- Put the sheet pan in the oven and roast the meatballs for about 25 minutes, depending on size. Rotate the sheet pan once about halfway through the cooking process. The meatballs are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Alternatively, you can par-cook the meatballs and let them finish cooking in tomato sauce. Depending on how many I am making and if I am serving them on the same day, I will do this. But, more often than not, I make a double batch of these meatballs, bake them, cool them, then store them in a freezer bag in the freezer so that I have meatballs whenever I want! They freeze beautifully.
- The serving possibilities are numerous! See TOP TIPS above for more about this. Buon Appetito!
Video
Notes
- This recipe makes about 24 meatballs that are about ¼ cup portion each. I figured 3 meatballs per person, but adjust accordingly.
- This recipe can easily be cut in half or doubled.
- While oats are naturally gluten-free, they are often contaminated with gluten during harvesting or processing. If you want to be certain that the oats you use are gluten free, be sure to purchase “gluten free oats”.
- I used a 93/7 (lean/dark) ground turkey blend , but you can use whatever blend you would like. If you use 100% lean ground turkey, the meatballs will not have as much moisture as a blend.
- If you prefer to use bread instead of oats, substitute the oats with 2 cups small-diced, day-old bread or 1½ cups plain breadcrumbs. Note that bread is preferred to breadcrumbs as it results in a lighter meatball.
- If you are transferring the browned meatballs directly to a pot of sauce, you don’t need to fully cook them as they will finish cooking in the simmering sauce.
- If you don’t have fresh herbs, you can use 3 Tbsp dried basil as a substitute. Or, you can use some Italian seasoning.
- To pan-fry instead of baking these meatballs, add enough oil to a large, non-stick skillet to cover the bottom of the pan by about ¼”. Heat the oil over medium heat and then gently transfer the raw meatballs to the hot oil. Brown multiple sides of the meatballs until an internal temperature of 165˚F is reached. Then, transfer them to either a paper towel-lined plate or a pot of sauce. Use either a pure (not extra-virgin) olive oil or a neutral oil with a high smoke point, such as avocado oil, for the pan-frying.
- To store, cool meatballs completely, then refrigerate the meatballs in an airtight container for up to 5 days or freeze them in a freezer container or bag for up to 3 months. The meatballs do not need to be completely thawed before reheating.
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This was a fantastic recipe! The zucchini basically melted into them and created the juiciest meatballs I’ve made. They were light, moist, and had a freshness to them from the courgette. I will definitely be making these regularly as we have so much zucchini I don’t even know what to do with. Will prob make a large batch at the end of the summer and freeze them too. They’re perfect for the larger zucchini that tend to be tougher to cook with. Thank you for sharing this recipe with us!
Hi Michelle, I am SOOOO happy that you enjoyed this recipe! And, fyi, the meatballs freeze beautifully. Thank you so much for your lovely comment. 🙂
This is such a good and easy recipe! Incredibly moist and tender meatballs that are also rather light! Will make again soon.