Turkey Zucchini Meatballs (+Video)

These turkey zucchini meatballs are absolutely packed with flavor. They will make both your tastebuds and waistline happy. The zucchini keeps the meatballs moist, while the cayenne pepper gives them a little kick. And by little, I mean a pretty big punch.

No taste-less and dry turkey meatballs here!

Turkey Zucchini Meatballs (+Video)

I served these turkey zucchini meatballs over a bed of zucchini “pasta.” Using an inexpensive julienne peeler, I sliced the zucchini into thin strips and placed them in a colander. To pull out the liquid, I sprinkled a generous amount of salt over the zucchini and allowed it to sit for about 10 minutes. Then, I washed the salt out and gently sautéed the zucchini until just tender.

It’s a really simple and healthy alternative to regular pasta.

Turkey Zucchini Meatballs (+Video)

Serve the meatballs with your favorite pasta sauce. I served it with my garlic cauliflower sauce, so I think I consumed a weeks-worth of vegetables in this single dish.

However, you can also sauté the meatballs in your favorite sauce, add a toothpick, and serve them as a great party appetizer. They are healthy and delicious!

And just because I haven’t made a recipe tutorial lately:

Be sure to head over to That Oven Feelin’s YouTube Channel for other great recipe tutorials.

Turkey Zucchini Meatballs
Prep time
Cook time
Total time
  • 1½ pound ground turkey
  • ¼ cup green onions, thinly sliced
  • 1 cup zucchini, shredded and water pressed out
  • 1 large egg
  • 2 tablespoons chopped cilantro
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • canola oil
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Mix all of the ingredients (excluding the canola oil) together in a medium bowl. Shape the mixture into about 20 meatballs.
  3. Drizzle a few tablespoons of canola oil into a cast iron skillet or heavy-bottomed pan over medium high heat. Sear the meatballs in batches, until each side is golden brown. The center will still be uncooked.
  4. Transfer the meatballs to a baking sheet and bake in the preheated oven for about 6 to 8 minutes, until the meatballs are cooked through (USDA recommends 165 degrees Fahrenheit when a thermometer is inserted into the center).
  5. Serve immediately.

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May I have the recipe for your garlic cauliflower sauce


Brudicil, I will be posting the full recipe for the Garlic Cauliflower Sauce within the next few weeks. However, I have already finished the video tutorial if you want a preview! To make the sauce, you will need: 1 tbsp butter 2 tsp minced garlic 1 head of cauliflower 2 cups vegetable broth 1/4 to 1/2 cup milk salt and pepper, to taste


This dish looks delicious! Do you use a special equipment to shred the zucchinnis?


Azu, I use a Julienne Peeler to shred the zucchini. The peelers are much less expensive than a spiralizer and you can just pop it into the dishwasher when you are done!