Baked Turkey Zucchini Meatballs in Herbed Tomato Sauce

These tender baked meatballs are packed with juicy turkey, fresh zucchini, garlic, herbs, and just the right amount of seasoning. Nestled in a robust homemade tomato sauce, they’re juicy, flavorful, and light enough for any night of the week. Great with pasta, zoodles, or on their own!

Why You Will Love This Recipe:

• Extra-moist meatballs thanks to zucchini
• Oven-baked for a healthier twist
• Easy to make ahead and freezer-friendly
• Kid-approved, veggie-loaded meal
• Versatile and naturally gluten-free with a few swaps

Baked Turkey Zucchini Meatballs in Herbed Tomato Sauce

Let’s talk meatballs—tender, juicy, golden-brown little flavor bombs that work for weeknights, meal prep, or Sunday suppers. These Baked Turkey Zucchini Meatballs are a lighter spin on the classic, made heartier and more nutritious with the help of grated zucchini. They’re packed with lean protein, Italian herbs, and aromatic garlic, then baked until just crisped and simmered in a simple herbed tomato sauce.

Whether you’re looking for a way to sneak in more veggies, cut down on red meat, or just add a fresh new recipe to your dinner rotation, this one checks all the boxes. You don’t need breadcrumbs (though you can add them), and the grated zucchini ensures the meatballs stay moist and never dry.

The sauce? A rustic crushed tomato base simmered with garlic, olive oil, and Italian seasoning. Nothing fancy—just clean, classic flavors that let the meatballs shine.

And versatility is the name of the game here. Serve these with spaghetti, rice, in a meatball sub, or over a bed of greens. They freeze beautifully and reheat like a dream. Honestly, you’ll want to double the batch.

Baking the meatballs instead of pan-frying makes this recipe easier, cleaner, and healthier. You get that beautiful browning with no splatter and less oil. Total win.

And if you’ve got picky eaters? They’ll never even notice the hidden veggies inside. Just don’t tell them until they ask for seconds.

Servings: 20–24 meatballs

Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Sauce Simmer: 15 minutes (can overlap with baking)
• Total Time: 45–50 minutes

Ingredients:

For the Meatballs:

• 2 lbs ground turkey (or beef)
• 2 cups zucchini, finely grated and drained (about 1 cup after draining)
• 1 small red onion, grated
• 3 cloves garlic, minced
• 2 large eggs
• 1 tablespoon olive oil
• 3 1/2 teaspoons Italian seasoning
• Salt and black pepper to taste (start with 1 1/4 tsp salt, 1/2 tsp pepper)

For the Tomato Sauce:

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine turkey, zucchini (squeezed dry), onion, garlic, eggs, olive oil, Italian seasoning, salt, and pepper. Mix until just combined.
3. Scoop about 2 tablespoons of mixture and roll into balls. Place on baking sheet.
4. Bake for 20–25 minutes or until golden and cooked through.
5. While meatballs bake, heat olive oil in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant.
6. Stir in crushed tomatoes, salt, pepper, sugar, Italian seasoning, and red pepper flakes. Simmer uncovered for 15 minutes, stirring occasionally.
7. When meatballs are done, gently add them to the sauce. Stir to coat and let them simmer a few minutes before serving.

Tips:

• Use a cookie scoop for uniform meatballs.
• Don’t skip squeezing excess moisture from zucchini!
• Want crispier edges? Broil meatballs for 2–3 minutes after baking.
• Store leftovers in sauce—flavor gets even better the next day.
• Freeze cooked meatballs (with or without sauce) up to 3 months.