Healthy Turkey Meatballs

5 from 7 reviews

Healthy Turkey Meatballs Recipe without breadcrumbs baked in the oven until juicy inside and golden outside. So easy, double the recipe and freeze.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 47 meatballs 1x


  • 2 lbs ground turkey
  • 1 cup shredded zucchini, liquid squeezed out (measured before squeezing)
  • 2 eggs, large
  • 4 large garlic cloves, grated
  • 2 tbsp onion flakes or powder
  • 1 tsp oregano, dried
  • 1 tsp salt
  • Ground black pepper, to taste


  1. Preheat oven to 375 degrees F and line 2 large baking sheets with unbleached parchment paper and spray with cooking spray. Or I love using silicone baking mats, no oil necessary.
  2. In a large bowl, add ground turkey, zucchini, eggs, garlic, onion flakes, oregano, salt and pepper; mix well with your hands.
  3. Using small cookie scoop form 47 meatballs (it helps to dip hands in a bowl with cold water occasionally) and lay on baking sheets.
  4. Bake for 15 minutes, turn and toss with spatula (mostly to get rid off of that ground turkey residue) and bake for 5 more minutes. Serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Freeze: Lay rolled raw (!) meatballs on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Thaw (!), then bake following recipe’s instructions. Baking from frozen will result in dry meatballs (I tried!). 

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