These turkey zucchini meatballs have been one of my all time favorite summer recipes! You can bring them out to a family picnic and serve on little skewers or serve them as the main course for dinner with a side of potatoes, veggies or salads.
Turkey Zucchini Meatballs
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesIngredients
1 lb ground turkey
1 lb zucchini
½ cup feta cheese
⅓ cup italian bread crumbs
2 teaspoon black pepper
1 teaspoon salt
1 egg
½ cup all-purpose flour
½ cup canola oil
1 tablespoon butter
Directions
- Grate the zucchini, mix in a pinch of salt and set aside on a strainer for about 10-15 minutes to drain.
- Using your hands or a cheesecloth squeeze the excess juices out of the zucchini.
- In a large bowl, combine the turkey, drained zucchini, feta cheese, bread crumbs, egg, salt and pepper. Mix well.
- Using a cookie scoop, shape the mixture into balls and gently roll in flour until all sides are covered. This recipe should yield around 30 meatballs.
- Set your oven to 375 degrees.
- Heat up your pan on medium / medium high heat with canola oil and half the butter.
- Use the other half of the butter to grease an oven-safe dish
- Once oil/butter mixture is sizzling, gently transfer the meatballs into the pan.
- Brown on each side (about 1-2 minutes)
- Transfer meatballs into the oven-safe dish and bake at 375 degrees for 20 minutes or until internal temperature reaches 165 degrees F.
Recipe Video
Notes
- These meatballs can easily be made a day in advance. All you have to do is brown them and cool them off before you put them in the fridge. When you’re ready to serve just pop them in the oven for that fresh and juicy effect 🙂
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