Turkey Zucchini Meatballs
Delicious, juicy turkey and zucchini meatballs that the whole family can enjoy, served with some veggies, rice, or mashed potatoes on the side. They’re also suitable for babies following the BLW method if you leave out the salt. Perfect for lunchboxes, parties, or busy days. Enjoy!
Equipment
Ingredients
- 1.5 lbs ground turkey
- 1 zucchini (about 1 cup)
- ½ cup breadcrumbs or panko
- 1 egg
- 1 onion
- 2 garlic cloves
- ¼ cup olive oil
- 1 teaspoon salt (NOT for kids under 12 months)
- ¼ teaspoon black pepper
- 1 tablespoon vinegar
- 7-8 mint leaves (see notes for substitutions)
Instructions
- Grate the zucchini over a tea towel on the fine side of a grater. Squeeze out the juices using the towel.
- Add the onion, garlic cloves and olive oil to a food processor. Blend until finely chopped.
- Add the grated zucchini and blended onion to a bowl. Add the ground turkey, egg, breadcrumbs, vinegar, chopped mint, salt and black pepper.
- Mix with your hands for a couple of minutes until all blended. Rest in the fridge for 10-15 minutes while you preheat the oven to 375℉ / 190℃.
- Take a heaped tablespoon of the mixture and shape into a ball with your hands.
- Place on a lined or lightly oiled baking tray. Continue with the rest of the meatball mixture, leaving about a finger space between the meatballs.
- Bake in a preheated oven to 375℉ / 190℃ for 30-40 minutes or until internal temperature of 165℉.
- Optionally, broil for 2-3 minutes to get a nice brown color on top.
Notes
- You could use a teaspoon of onion powder and half a teaspoon of garlic powder instead of onion and garlic cloves.
- You could use fresh parsley instead of mint or a teaspoon of dried herbs or Italian seasoning.
- Freezable for up to 3 months before baking.
Nutrition
Serving: 1meatballCalories: 55kcalCarbohydrates: 1gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 77mgPotassium: 68mg
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