Turkey Meatball Recipe With Vegetables
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.
Healthy Meatballs
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
Serve these healthy turkey meatball recipe the traditional way with a crockpot pasta sauce over pasta or on a bed of zucchini zoodles!
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
Ingredients
- ground turkey (white or dark meat)
- garlic cloves
- shredded carrots (about 2)
- shredded zucchini (about 1)
- Panko
- large eggs
- Dijon mustard
- dried rosemary
- thyme
Utensils
- large mixing bowl
- grater
- 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.
Finely shred carrots and zucchini Add spices, egg and panko to ground turkey Fold in parmesan cheese and shredded vegetables Fold until combined Scoop meat in 1 1/2 size portions Gently form meatballs with hands and place on baking sheet.
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.
Turkey Meatball Recipe With Vegetables
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Your meatballs look moist and flavorful — that must be from the grated zucchini and carrots, right? That’s a genius idea, not only to add fiber, veggies and nutrients, but to keep the turkey from being too dry (something that I’ve always struggled with). Do you think I could sub these meatballs for my usual ground beef variety for a lightened up spaghetti supper?
Such a cool idea! I love swapping ground beef for ground turkey where I can. I’m a big fan of turkey meatballs and I love that you’ve shredded zucchini and carrot into them. (And Dijon!) I can just imagine the extra flavor and moisture that brings. Can’t wait to give these a go. It’s nice to have meatballs that aren’t your traditional beefy meatballs in marinara once in a while.
I don’t use ground turkey often enough. This recipe is certainly inspiring me to make some turkey meatballs — I have a freezer full of nice tomato sauce that would go well with them. I like how you use carrots and zucchini with the meatballs. It always helps to have additional veggies.
I love this turkey meatball recipe! The sneaky carrot and zucchini in the meatballs are so perfect. I’ll have to add some vegs to my next batch of meatballs.
This is perfect timing. Thanks for this. We just got back from Ireland getting fat and sassy on full Irish breakfasts and steak and ale pie. It’s time for a nutritional ‘re-set’. Saving this for Monday!
Worth the extra food sampling for sure, but these meatballs are a great idea for a filling and low fat switch!
These look delicious! I’ve never tried turkey meatballs, but I love turkey burgers and turkey sausage so I’m sure I’d love! What a perfect party appetizer!!
You definitely will love these lightened up meatballs! Hope you can try them soon.
I love using ground turkey in meatballs. These are perfect for appetizers, pasta and stuffing into subs. Love the addition of veggies in there too. Adds some moisture….and tricks the kids.
Sub sandwiches are a great way to use up these meatballs. Yep, bet the kids won’t notice the extra vegetables 🙂