Healthy turkey meatball recipe with finely grated carrots and zucchini. Enjoy these turkey meatballs over pasta, zoodles or as an appetizer dipped in your favorite sauce.
Are you looking for ways to add some vegetables to your diet or just looking for ways to use the veggies that are stashed in the refrigerator?
Well, I have you covered with these lightened up meatballs made with ground turkey and finely shredded carrots and zucchini.
Ground turkey is a rich source of protein and lower in saturated fat than ground beef, which is a simple switch to lighten up meatballs.
Now pair turkey meat with carrots and zucchini and you added some extra nutrients that can benefit any diet.
Zucchini is high is fiber and packed with Vitamin A. Carrots are also a great source for Vitamin A (good for your eyes) and are are rich in minerals.
Delicious Main Meal or Appetizer
For a homemade dipping sauce give these recipes a try
- Homemade Pizza Sauce – delicious sauce that doubles as a dipping sauce.
- Rhubarb BBQ Sauce – simple sauce made with smokey chipotle peppers.
- Homemade Alfredo Sauce – rich, creamy and ready in 15 minutes!
Ready to make some meatballs?!
Healthy Turkey Meatball Recipe – Ingredients & Utensils Needed
- ground turkey (white or dark meat)
- garlic cloves
- shredded carrots (about 2)
- shredded zucchini (about 1)
- large eggs
- Dijon mustard
- dried rosemary
- large mixing bowl
- mixing spatula
- measuring spoons and cups
- baking sheet with parchment paper or foil
- small scoop (I use a cookie scoop)
- skillet (optional if browning meatballs)
How To Make Healthy Turkey Meatballs – Instructions
You’ll find that the most time consuming part of this recipe is shredded the veggies. Which should tell you how EASY it is to make turkey meatballs!
- Shred carrots and zucchini and set aside
- Mix together ground turkey with spices, Dijon mustard, garlic and Panko.
- Add Parmesan cheese and shredded vegetables
- Fold ingredients until combined.
- Scoop meat in 1 1/2 inch diameter meatballs.
- Place on a baking sheet and put in the refrigerator or freezer to firm up the meat.
- Bake in the oven at 375˚ for 25 minutes OR lightly brown meatballs in a skillet (in batches) over medium-high heat with avocado oil, then bake.
Turkey Meatballs Recipe – FAQ’s
Yes! Turkey meatballs can be frozen after they are cooked and cooled. Place cooled meatballs on a baking pan lined with parchment paper. Place in the freezer for 20 minutes or until the meat is no longer soft. Put in air tight freezer containers or freezer bags.
Both turkey and beef meatballs are delicious. Turkey meat has less fat than beef, so if you want a leaner cut of meat, then turkey is a good choice.
Ground turkey is safe when the temperature reaches 160˚ Fahrenheit. Without an internal thermometer, this will usually take approximately 25 minutes at 375 degrees.
Breadcrumbs lighten up the meatball, but this can be mimicked by replacing breadcrumbs with Panko like I did in this recipe or ground pork rinds for a low carb option.
Other Ground Turkey Recipes From The Foodie Affair
Looking for more recipes using ground turkey meat? Check out these recipes!
- Turkey Meatball Subs – perfect mid-week meal filled with homemade sauce and baked meatballs, then topped with melted cheese. You may need to use a fork!
- Turkey Meatballs With Italian Sausage – made with a mix of dark ground turkey and Italian sausage turkey links. Keep the dish classic and serve with broccoli slaw.
- Asian Lettuce Wraps – lightened up with ground turkey instead of beef.
- Taco Salad with Cilantro Dressing – substitute the ground beef for a lighter protein, ground turkey.
- 2 pounds ground turkey*
- 2 garlic cloves, minced
- 2/3 cup shredded carrot (about 2 carrots)
- 2/3 cups shredded zucchini (about 1 medium zucchini)
- 1/3 cup Panko*
- 2 eggs, large
- 1/4 cup Parmesan, finely grated
- 2 tabespoons Dijon mustard
- 1/2 teaspoon rosemary, dried
- 1/4 teaspoon thyme, dried
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons avocado oil
- Grate the carrots and zucchini and set aside. Heat oven to 375˚ Fahrenheit.
- In a large bowl, add the ground turkey, eggs, salt, pepper, rosemary, thyme, Dijon mustard, Parmesan and Panko. Blend well with a large spoon.
- Fold in shredded carrots and zucchini.
- With your hands, gently roll the meat mixture into meatballs in about 1 1/2 inches in diameter.
- Place them on a lined baking sheet and place in the refrigerator or freezer to firm up (10 minutes)
- Heat a skillet pan with two tablespoons of avocado oil. Gently brown the meatballs (optional step).
- Return to lined baking sheet and bake for 25 minutes or until the internal temperature reaches 160˚ Fahrenheit.
A mix of dark and light turkey meat can be used.
In place of Panko breadcrumbs or fine pork rinds can be used for a lower carb option.
Amount Per Serving: Calories: 101 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 136mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 9g