Turkey and Zucchini Meatballs


Turkey and Zucchini Meatballs



Serves 4-6

  • 1 lb ground turkey, dark meat
  • 1 zucchini, shredded or grated
  • 1 egg
  • 2 cloves garlic, pressed with a garlic press
  • 1/4 small yellow onion, minced
  • 1 tbsp parsley, chopped + more for the sauce
  • 1 tsp sea salt + more for the sauce
  • Freshly ground black pepper
  • Olive oil
  • 24 oz of strained tomatoes, also known as tomato passata (I like Bionaturae Organic Strained Tomatoes)


Combine all the ingredients in a bowl. You will have a pretty wet mixture. Carefully pat and squeeze together 1 inch balls. The mixture is almost too wet to really roll. Don’t worry, it will firm up once it hits the hot oil in the pan. Even if the shape is not perfect, they will still be delicious.

Heat 3 tbsp olive oil in a medium-sized pan (I usually use nonstick). Turn the heat on to high and just when it starts to smoke, add the meatballs. Gently brown each side. The meatballs will be delicate to move around at first, but it will become easier as each side browns and they start to firm up.

Next, add the strained tomatoes, some sea salt, black pepper, and some additional parsley. Reduce the heat and simmer for 20 minutes or until the meatballs are cooked through. Enjoy by themselves or over some quinoa sautéed with garlic and spinach.

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