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https://cucinadeyung.com/baked-turkey-zucchini-meatballs/

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!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24

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
 

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

Notes

  • 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.