Italian
Turkey Zucchini Meatballs
Ground turkey meatballs are mixed with grated zucchini and almond flour, then simmered in tomato sauce. They are milder than beef meatballs and stay moist only if the zucchini is squeezed dry.
- Prep
- 25 min
- Cook
- 22 min
- Total
- 47 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Turkey needs the egg and almond flour because it is too lean to bind on its own.
- Zucchini adds moisture and bulk without a starchy filler.
- A short simmer finishes the centers after the skillet browns the outside.
- The sauce is the main carbohydrate, so the plate stays in a modest carb range.
Ingredients
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Instructions
- 1
Grate the zucchini, salt it lightly, and squeeze out as much liquid as you can.
- 2
Mix the turkey, zucchini, egg, almond flour, grated onion, garlic, oregano, salt, and pepper until just combined.
- 3
Roll into 16 meatballs and brown them in olive oil over medium heat, turning until the outsides are colored.
- 4
Pour in the tomato sauce, cover, and simmer until the center of a meatball reaches 165°F, about 10 minutes.
- 5
Uncover and cook another 2 minutes so the sauce thickens slightly.
- 6
Spoon the meatballs and sauce into bowls and serve hot.
Pro tips
- Wet zucchini will make the mix fall apart, so squeeze it hard in a towel.
- Almond flour browns faster than a coarse crumb, so keep the pan at medium.
- Check the middle of the largest meatball, not the smallest, for 165°F.
Easy substitutions
- Ground turkey
- Ground chicken
- Almond flour
- Crushed pork rinds
- Jarred tomato sauce
- Crushed tomatoes
Storage and reheating
Storage
Cool the meatballs in their sauce and refrigerate for up to 4 days.
Reheating
Reheat covered over medium-low heat until the sauce is bubbling and the meatballs are hot through at 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 450
- Protein
- 39 g
- Carbs
- 12 g
- Fat
- 26 g
- Fiber
- 4 g
Moderate · Stovetop · Lower-Carb, Gluten-Free, Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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