Print

Quick Healthy Turkey and Veggie Meatballs Best Easy Dinner

Quick healthy turkey and veggie meatballs - featured image
Print Recipe

These Quick Healthy Turkey and Veggie Meatballs are packed with hidden vegetables, ready in under 30 minutes, and perfect for busy weeknights. They’re light, flavorful, and a crowd-pleaser that even picky eaters will love.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93% lean)
  • 1 medium zucchini, grated (about 1 cup)
  • 1 medium carrot, grated (about 1/2 cup)
  • 1/2 cup (about 60g) finely chopped spinach
  • 1/3 cup (40g) breadcrumbs (plain or panko)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil (for pan-frying)
  • Optional: 1 cup (240ml) marinara sauce (for serving)

Instructions

  1. Grate the zucchini and carrot using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  2. Finely chop the spinach. If using frozen spinach, thaw and squeeze dry.
  3. In a large bowl, combine ground turkey, squeezed zucchini, grated carrot, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, oregano, and onion powder. Mix gently with your hands using a folding motion until just combined, about 30 seconds.
  4. Let the mixture rest for 5 minutes to allow breadcrumbs to absorb moisture.
  5. Using a cookie scoop or your hands, form the mixture into 1.5-tablespoon-sized balls (about 18-20 meatballs). Roll gently between your palms.
  6. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place meatballs in the skillet, leaving space between each one (work in batches if needed).
  7. Cook for 8-10 minutes total, turning every 2-3 minutes to brown all sides, until golden brown and cooked through (internal temperature of 165°F).
  8. Optional: If serving with marinara, pour sauce into the pan after meatballs are cooked, reduce heat to low, and simmer for 2-3 minutes.
  9. Let meatballs rest for 2 minutes before serving.

Notes

Don’t skip squeezing the zucchini—it prevents the meatballs from falling apart. Use a light hand when mixing to avoid tough meatballs. Chilling the formed meatballs for 10 minutes helps them hold shape. For baked version, cook at 400°F for 15-18 minutes. For air fryer, cook at 375°F for 10-12 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: turkey meatballs, healthy meatballs, veggie meatballs, quick dinner, weeknight dinner, hidden vegetables, ground turkey recipe

Find it online: https://twinkletaste.com/quick-healthy-turkey-and-veggie-meatballs-best-easy-dinner/