Healthy Turkey Meatballs

4.97 from 52 votes

These Healthy Turkey Meatballs are lighter without the breadcrumbs, yet moist and made with 8 simple ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: North American

Diet: Gluten Free

Servings: meatballs

Calories: 26kcal

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. Set aside.
In a large bowl, add ground turkey, zucchini, eggs, garlic, onion flakes, oregano, salt and pepper. Mix with your hands just until combined and do not overmix.
Using small trigger scoop, form 47 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheets.
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 with your favorite side and salad, or as an appetizer.

Store: Refrigerate in an airtight container for up to 5 days. Warm up in a microwave or steam in a covered pan with a splash of water. I would not bake them in the oven to avoid drying out.
Freeze cooked meatballs: Bake, cool and freeze meatballs. Then thaw completely and follow my reheating advice.
Freeze raw meatballs: Freeze on baking sheet until frozen, transfer to freezer safe storage bag up to 3 months. Thaw first, then bake as directed.
Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your ground turkey meatballs should be white in the center when cut in half.