Save I was pulling together dinner on a Tuesday night, staring at a package of ground turkey and two zucchinis that were starting to look a little too soft. I didn't want to stand over the stove, so I tossed everything onto one pan and hoped for the best. The meatballs came out golden and juicy, the zucchini perfectly tender, and I've been making it this way ever since.
I started making this for my kids on nights when I knew I'd be too tired to juggle multiple pots. They'd hover around the oven, waiting for the smell of garlic and oregano to fill the kitchen. Now they ask for it by name, and I love that it actually gives me time to sit down with them while it bakes.
Ingredients
- Ground turkey: The base of the meatballs, lean but still juicy when you don't overmix the mixture.
- Egg: Binds everything together so the meatballs hold their shape without falling apart.
- Gluten-free breadcrumbs: Keeps the meatballs tender and helps them stay moist, regular breadcrumbs work just as well if you're not avoiding gluten.
- Parmesan cheese: Adds a salty, nutty depth that makes the meatballs taste richer than they are.
- Garlic: Fresh is best here, it mellows as it bakes and gives the meatballs that warm, savory backbone.
- Fresh parsley: Brightens everything up, dried works in a pinch but fresh makes a difference.
- Dried oregano: A little goes a long way, it brings that classic Italian flavor without overpowering.
- Onion powder: Adds sweetness and depth without the texture of fresh onion, which can make the meatballs fall apart.
- Zucchini: Roasts beautifully and soaks up all the flavors from the meatballs as they cook.
- Olive oil: Just enough to help the zucchini caramelize at the edges without getting soggy.
- Italian herbs: Optional, but they tie the whole pan together if you have them on hand.
Instructions
- Preheat and prep:
- Turn your oven to 220°C (425°F) and line a large sheet pan with parchment paper. This step makes cleanup so much easier.
- Mix the meatballs:
- In a large bowl, combine the turkey, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands and mix gently, just until everything is incorporated, overworking makes them tough.
- Shape and arrange:
- Roll the mixture into 16 meatballs, about the size of a golf ball, and place them on one side of the pan. Try to keep them evenly spaced so they cook at the same rate.
- Toss the zucchini:
- In another bowl, toss the zucchini rounds with olive oil, salt, pepper, and Italian herbs if using. Spread them in a single layer on the other side of the pan.
- Bake and turn:
- Slide the pan into the oven and bake for 20 to 25 minutes, flipping the meatballs and stirring the zucchini halfway through. The meatballs should hit 74°C (165°F) inside and the zucchini should be golden at the edges.
- Serve:
- Pull everything out, sprinkle with extra parsley or a squeeze of lemon, and serve right away.
Save One night I served this with a big bowl of marinara for dipping, and my neighbor who stopped by ended up staying for dinner. She said it tasted like something from a bistro, and I didn't have the heart to tell her it took me less than ten minutes to put together.
Serving Suggestions
I like to pile these over a bowl of quinoa or brown rice to soak up all the juices. A simple green salad with lemon vinaigrette on the side keeps it light, and if I'm feeling fancy, I'll add a dollop of tzatziki or a drizzle of tahini sauce. Sometimes I'll toast some pita and make it a wrap situation, which the kids love.
Storage and Reheating
These meatballs keep well in the fridge for up to four days in an airtight container. I reheat them gently in the oven or microwave, and they taste just as good the next day. You can also freeze the cooked meatballs for up to three months, just thaw overnight in the fridge and warm them through before serving.
Customization Ideas
I've swapped the zucchini for yellow squash, cherry tomatoes, or even bell pepper strips depending on what I have. You can also make the meatballs with ground chicken or a mix of turkey and pork if you want a richer flavor. If you're dairy-free, skip the Parmesan or use a plant-based sub, it still works beautifully.
- Add a pinch of red pepper flakes to the meatball mix for a little heat.
- Try serving with marinara, pesto, or a creamy garlic sauce.
- Toss in some halved cherry tomatoes with the zucchini for extra color and sweetness.
Save This recipe has become my go to when I need something healthy, satisfying, and fast. It's the kind of meal that feels good to make and even better to eat.
Recipe FAQs
- → How do I keep turkey meatballs moist?
Incorporate ingredients like egg and Parmesan to retain moisture. Avoid overmixing the meat to maintain tenderness.
- → Can I swap zucchini for another vegetable?
Yes, yellow squash or bell peppers make great alternatives that roast well alongside meatballs.
- → What temperature should the oven be for baking?
Preheat the oven to 220°C (425°F) to ensure even cooking and a nicely browned finish.
- → Are gluten-free breadcrumbs necessary?
To keep the dish gluten-free, use certified gluten-free breadcrumbs; regular ones work if gluten is not a concern.
- → How can I add extra flavor to this dish?
Serve with marinara sauce, tzatziki, or a fresh squeeze of lemon for additional brightness.
- → Is this meal suitable for a low-carb diet?
Yes, the combination of ground turkey and zucchini keeps carbohydrates low while providing good protein.