Turkey Zucchini Mini Meatballs
Tender, veggie-packed mini meatballs made with ground turkey and shredded zucchini. Kid-approved, freezer-friendly, and perfect for lunchboxes and snacking.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze on a sheet pan first, then transfer to a zip-top bag for up to 3 months.
- Batching: Squeeze the zucchini really well — excess water makes meatballs mushy instead of tender.
- Reheat: Microwave 4 meatballs for 60 seconds. From frozen, microwave for 2 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
HIGH HEAT SEAR
Shred zucchini on a box grater, then squeeze in a clean towel to remove as much moisture as possible.
THE MACRO PREP
In a large bowl, combine ground turkey, squeezed zucchini, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, onion powder, salt, and pepper. Mix gently.
HIGH HEAT SEAR
Using a small cookie scoop or tablespoon, roll into approximately 32 mini meatballs.
STEP 5
Place meatballs on the prepared baking sheet, spaced evenly.
STEP 6
Bake for 18–20 minutes until golden and cooked through (165°F/74°C internal temp).
STEP 7
Let cool completely before portioning into containers.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1.5 lbs lean ground turkey
- 1 medium zucchini, shredded and squeezed dry
- 1/3 cup Italian breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper