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.
Equipment You’ll Need
- Grater or food processor (for zucchini)
- Mixing bowls
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 1 lb ground turkey
- 1 medium zucchini, grated and squeezed of excess water
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil or avocado oil spray (for greasing)
Step-by-Step Procedure
- 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.
Tips
- 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.
Storage Details
- 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.
FAQs
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
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