I used to think I didn’t like ground turkey, but I’m coming around after experimenting with it in a few different ways. The most recent successful attempt was these turkey veggie meatballs. They have only TWO main ingredients and can be seasoned however you’d like to.
Easy Turkey Veggie Meatballs
When I say these are easy, I mean EASY. You only need ground turkey, some veggies, and spices.
I used Greek seasoning for this version because it’s my favorite! As far as the turkey and veggies, I use one zucchini for each pound of ground turkey.
The first step is to shred the zucchini. I use an old-fashioned grater and do it directly on a clean dish towel.
Once you’ve got it all shredded, wrap the zucchini up in the towel and take to the sink. Then try to squeeze as much moisture out as possible!
You’ll be surprised how much the quantity shrinks once you get the water out!
Add the meat and veggies to a bowl and use your hands to combine them.
Add your seasonings — I used about 3 tbsp. of Greek seasoning and a bit of extra salt.
Line a baking sheet with foil. You can also put them on a rack instead of directly on the pan. (Looking back, I wish I had done this.)
Roll the mixture into balls and place on the cookie sheet.
Then you’re just going to bake them at 350 degrees for 30-35 minutes. Once they’re done, if I cooked them on the pan, I move them to a paper towel lined plate to get off the extra grease.
These meatballs are SO moist and full of flavor. I love eating them on top of zucchini noodles or just by themselves as a snack!
Ingredients
- 2 lb ground turkey
- 2 zucchini, shredded
- Salt and pepper
- Greek seasoning (or any seasoning!)
Directions
- Preheat the oven to 350 degrees.
- Shred the zucchini and use a clean dish towel to remove all the water.
- Add the zucchini and ground turkey together and use your hands to mix them together.
- Add seasonings (I used about 3 tbsp. Greek seasoning).
- Roll into small balls and place on foil-lined baking sheet.
- Bake for 30-35 minutes.