Turkey and Zucchini Meatballs


  • Prep Time10 mins
  • Total Time35 mins
  • Makes3 adult servings plus 3/4 cup baby food
Turkey and Zucchini Meatballs

Photo: Erik Putz

Try making mini meatballs for self-feeders, or break larger ones into pieces. Either way, it's a delicious and satisfying dinner that quickly comes together.


  • 1 tbsp olive oil

  • 1 cup chopped onion

  • 1 tsp chopped garlic

  • 1 lb. ground turkey

  • 1 1/2 cups coarsely grated zucchini, (1 medium)

  • 2 tbsp ground flaxseed

  • 2 tbsp chopped parsley

  • 1/4 tsp Worcestershire sauce

  • 1/4 tsp salt


  • 1/2 cup plain Greek yogurt

  • 1 tsp fresh lemon juice

  • 1/4 tsp lemon zest

  • 1/4 tsp minced or grated ginger

  • pinch sugar

  • pinch salt


  • Preheat oven to 425°F. Grease a rimmed baking sheet. Heat olive oil in a frying pan over medium-high. Add onion and sauté, stirring for 5 min or until lightly browned. Add garlic and sauté 1 min longer. Scrape mixture into a bowl.

  • Add turkey, zucchini and ground flax, and stir gently to combine. Remove about 1/4 of mixture and set aside. Sprinkle parsley, Worcestershire and salt over remaining turkey mixture and stir gently to incorporate. Form both turkey mixtures into golf-ball-size mounds (you should have 12 total), place on prepared pan (keeping baby’s less-seasoned meatballs separate at one end), and bake for 18 min or until cooked through.

  • To make the sauce, stir together Greek yogurt, lemon juice and zest, ginger, sugar and salt.

Nutrition (per serving)

Calories 271, Protein 26g, Carbohydrates 8g, Fat 16g, Fibre 2g, Sodium 303mg.

This article was originally published on Apr 09, 2014

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