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These Keto Turkey Zucchini Meatballs are juicy, flavorful, and a fantastic low-carb option to add protein and veggies to your meal! The zucchini keeps them moist, and they’re perfect as a snack, appetizer, or main dish paired with your favorite keto sauce or over zucchini noodles.
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Why You’ll Love This Recipe:
These Keto Turkey Zucchini Meatballs are a game-changer! Not only are they low-carb, but they’re packed with lean turkey and moisture-rich zucchini, making them super juicy and full of flavor. They’re the perfect balance of protein and veggies, and the Parmesan cheese brings everything together with a savory kick. Whether you serve them with a sugar-free marinara sauce, toss them over zucchini noodles, or eat them on their own, they’re a delicious, healthy meal option that satisfies without the carbs. Plus, they’re easy to make and perfect for meal prep!
My Personal Experience
These meatballs have become a go-to recipe in my kitchen. The combination of turkey and zucchini keeps them incredibly moist, and they’re a great way to sneak in veggies. I love pairing them with a sugar-free marinara sauce for a complete meal!
Essential Equipment You’ll Need for This Recipe
- Grater or Food Processor: Perfect for shredding zucchini effortlessly. Whether you prefer the hands-on approach of a grater or the speed of a food processor, this step makes the prep a breeze and keeps the texture just right.
- Mixing Bowls: You’ll need a sturdy set of mixing bowls to bring everything together smoothly. I love how easy it is to keep things organized with a good set on hand—mix, blend, and combine with no mess!
- Baking Sheet: A reliable baking sheet is key here. It provides a sturdy base, ensuring your meatballs cook evenly and hold their shape beautifully.
- Parchment Paper: This is my go-to for preventing sticking and making cleanup hassle-free. Trust me, it’s a lifesaver when it comes to keeping everything neat and easy to handle.
- Measuring Cups and Spoons: Precision is essential in recipes like this one. A dependable set of measuring cups and spoons helps you get every ingredient just right for perfect, juicy meatballs every time.
Ingredients & Substitutions
- Ground Turkey – The lean protein in this recipe. You can substitute with ground chicken if preferred.
- Zucchini – Adds moisture and fiber. Be sure to squeeze out the excess moisture to keep the meatballs from being soggy.
- Parmesan Cheese – Helps bind the meatballs together while adding flavor. Use a dairy-free cheese if needed.
- Egg – Binds the ingredients.
- Garlic & Onion Powder – For added flavor. Fresh garlic can be used as a substitute.
- Dried Basil & Oregano – For that Italian-inspired flavor. Fresh herbs are a great alternative.
- Salt & Pepper – Season to taste.
- Olive Oil or Avocado Oil Spray – For greasing the baking sheet and helping the meatballs brown.
Step-by-Step Guide: Bring Your Recipe to Life
- Prep the Zucchini
- Grate the zucchini, then place it in a clean towel or paper towel to squeeze out as much moisture as possible. This step is key to keeping the meatballs from being watery.
- Make the Meatball Mixture
- In a mixing bowl, combine the ground turkey, grated zucchini, Parmesan cheese, egg, minced garlic, onion powder, basil, oregano, salt, and pepper.
- Use your hands or a spatula to mix everything together until well combined. Don’t overmix, as this can make the meatballs tough.
- Form the Meatballs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the mixture and roll it into a ball. Place each meatball on the baking sheet, spacing them evenly.
- Bake the Meatballs
- Lightly spray the tops of the meatballs with oil for a bit of browning.
- Bake for 15-20 minutes, or until the meatballs are golden on the outside and cooked through (internal temperature should reach 165°F).
- Serve and Enjoy
- Serve these meatballs warm with a side of marinara sauce, low-carb pasta, or even over a salad.
Pro Tips for Perfect Results
- Drain the Zucchini Well: This prevents the meatballs from becoming too soft or falling apart.
- Alternative Cooking Method: These meatballs can also be cooked on the stovetop in a skillet over medium heat with a little olive oil until browned and cooked through.
- Customize the Flavor: Add fresh herbs like parsley or cilantro if you’d like a fresh kick.
How to Store Your Dish for Maximum Freshness
- Refrigeration: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked or cooked meatballs on a baking sheet until firm, then transfer to a freezer bag. They’ll keep for up to 2 months.
Frequently Asked Questions
1. Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well and offers a similar texture.
2. What’s the best sauce to serve with these?
Try a sugar-free marinara, keto Alfredo, or a garlic herb butter.
3. How can I make these dairy-free?
Simply omit the Parmesan or use a dairy-free alternative.
Nutrition Information (per serving, based on 4 servings)
- Calories: 110
- Fat: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
Keto Turkey Zucchini Meatballs Recipe
Equipment
- Grater or Food Processor
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
Ingredients
- 1 lb ground turkey
- 1 medium zucchini grated and squeezed
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Olive oil or avocado oil spray
Instructions
- Grate the zucchini and squeeze out as much water as possible using a towel or paper towel. This step is essential for a firm meatball texture.
- In a large bowl, combine the ground turkey, grated zucchini, Parmesan, egg, garlic, onion powder, basil, oregano, salt, and pepper. Mix until well combined, but avoid overmixing to keep the meatballs tender.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet, spacing the meatballs evenly.
- Lightly spray the tops with oil for browning, then bake for 15-20 minutes, or until golden and cooked through (internal temperature should reach 165°F).
- Serve warm with a side of marinara sauce, over low-carb pasta, or even in a salad.
We’d love to hear all about your experience with this recipe! 💬 Drop a comment below and let us know how it turned out—we’re excited to hear your thoughts. 😊 Don’t forget to follow us on Facebook for more irresistible keto recipes, and make sure to bookmark our site for all your low-carb essentials. New to keto? Begin your journey with confidence using our Keto Diet Plan for Beginners: Step-by-Step Guide—your ultimate starting point!
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