Keto Turkey Zucchini Meatballs Recipe
These Keto Turkey Zucchini Meatballs are juicy, flavorful, and packed with protein and veggies. The zucchini helps keep them moist while keeping the carbs low. Enjoy them as a snack, appetizer, or main dish—perfect with your favorite keto sauce or served over zucchini noodles!
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.