Imagine a dish that combines the lean, protein-packed goodness of turkey with the sneaky nutrition of zucchini, all wrapped up in a perfectly golden, juicy meatball. These Turkey Zucchini Meatballs aren't just another boring dinner – they're a culinary adventure that will transform your weeknight meals from mundane to magnificent! With a tangy lemony yogurt sauce that adds a bright, creamy finish, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 lemon, juiced
- 1 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Prepare the zucchini by grating it using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy meatballs.
- In a large mixing bowl, combine ground turkey, grated zucchini, breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly distributed.
- Using clean hands, form the mixture into uniform meatballs approximately
- 5 inches in diameter. This recipe should yield around 12-16 meatballs depending on size.
- Heat olive oil in a large skillet over medium heat. Carefully place the meatballs in the skillet, ensuring they are not overcrowded. Cook for 4-5 minutes on each side, rotating to achieve an even golden-brown exterior.
- While meatballs are cooking, prepare the lemony yogurt sauce by whisking together plain yogurt, fresh lemon juice, and a pinch of salt in a separate bowl.
- Check the internal temperature of the meatballs with a meat thermometer. They should reach 165°F (74°C) to ensure they are fully cooked.
- Once cooked, transfer meatballs to a serving plate. Drizzle with the prepared lemony yogurt sauce and garnish with freshly chopped parsley.
- Serve hot as a main dish with a side of mixed green salad or roasted vegetables. Enjoy immediately for the best flavor and texture.
Tips
- Moisture Management: The key to non-soggy meatballs is removing excess water from the zucchini. Use a clean kitchen towel and squeeze out as much liquid as possible before mixing.
- Mixing Technique: Mix the meatball ingredients with your hands, but don't overmix. Overworking the meat can make the meatballs tough and dense.
- Uniform Size Matters: Use a cookie scoop or weigh each meatball to ensure even cooking. Consistent size means no undercooked or overcooked pieces.
- Temperature is Critical: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for food safety.
- Don't Crowd the Pan: Cook meatballs in batches if necessary to ensure they brown nicely and cook evenly.
- Make-Ahead Friendly: These meatballs can be prepared in advance and refrigerated or even frozen for quick future meals.
Nutrition Facts
Calories: 335kcal
Carbohydrates: 22g
Protein: 30g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 120mg
