Turkey Zucchini Meatballs with Mozzarella – Easy, and Healthy

There’s something universally comforting about a meatball. Whether nestled in a cozy bowl of spaghetti or served with a simple tomato sauce and crusty bread, meatballs just have that homey, feel-good quality. But what if we took that comfort and gave it a fresh, light, and wholesome spin? That’s exactly what this juicy turkey zucchini meatballs recipe is here to do.

These aren’t your average meatballs. Instead of using traditional beef or pork, this recipe swaps in lean ground turkey for a lighter profile. We fold in shredded zucchini to keep the meatballs tender and moist, fresh basil to brighten every bite, and just the right touch of mozzarella for that gooey, melty center. And then—just to really dial up the flavor—we add a small spoonful of green pesto, which adds a herby, garlicky richness that makes these meatballs pop.

A Happy Accident Turned Family Favorite

The first time I made these turkey zucchini meatballs, it was honestly one of those fridge-cleanout kind of nights. I had a bit of ground turkey left, a zucchini that was on its last leg, and a random jar of pesto that I had no plan for. I grated the zucchini, mixed everything together with a little cheese and herbs, and hoped for the best. The result? Juicy, flavorful meatballs that disappeared almost faster than I could plate them.

Since that night, these have become a weekly go-to. My kids love them (especially when dipped in tomato sauce), and I love that they’re easy, nutritious, and endlessly versatile. They also make fantastic leftovers and can be frozen for quick meals on busy days.

So if you’re looking for a meatball that’s light but satisfying, easy but impressive, and absolutely bursting with flavor—this one’s for you.

Why You’ll Love This turkey zucchini meatballs Recipe

Simple to Make with Everyday Ingredients

One of the best things about this recipe is how straightforward it is. You don’t need a long list of hard-to-find items or fancy kitchen equipment. Most of the ingredients are likely already in your fridge or pantry—things like zucchini, garlic, mozzarella, and turkey. The prep is quick, the cook time is short, and the results are fantastic.

Light, Fresh, and Flavorful

Unlike heavier meatballs made with fatty beef or sausage, these turkey zucchini meatballs are fresh and vibrant. The zucchini keeps them super moist, while the basil and pesto add an herby punch. Mozzarella melts beautifully into the meatballs for a little richness, without weighing them down. And they still deliver on that deeply satisfying meatball texture and flavor.

Great for Families, Meal Prepping, or Entertaining

These meatballs are as kid-friendly as they come—mild, cheesy, and easy to eat. But they also work just as well for grown-up meals, especially when served with couscous, rice, or a flavorful tomato garlic sauce. You can make a double batch and freeze them for later, or prep them ahead of time and store them in the fridge until you’re ready to cook.

So Many Serving Options

Serve them with salad for a low-carb dinner. Spoon them over fluffy couscous or pasta for something more comforting. Stuff them in a pita with greens and tahini sauce. Or simply dip them in your favorite tomato sauce and call it a day. However you plate them, they shine.

Health Benefits of these turkey zucchini meatballs

Lean Protein and Low Saturated Fat

Turkey is a fantastic source of lean protein, offering about 22 grams of protein per 100 grams, and it contains significantly less saturated fat than red meat. This makes it an excellent option for those watching their cholesterol or trying to maintain a balanced diet.

Hidden Veggies That Boost Nutrition

Adding zucchini doesn’t just make these meatballs moist—it also adds fiber, vitamin C, and potassium. It’s a great way to sneak in vegetables without altering the flavor, making this a parent-approved win for picky eaters. Zucchini also adds volume to the meatballs, helping you stretch a pound of meat a bit further.

Fresh Herbs for Antioxidants and Flavor

Basil doesn’t just smell amazing—it’s also full of beneficial plant compounds like flavonoids and essential oils that have anti-inflammatory and antibacterial properties. Adding fresh herbs to your cooking is one of the easiest ways to boost both nutrition and flavor.

Low-Carb and Gluten-Free Friendly

While the basic recipe doesn’t contain any bread crumbs or flour, it’s naturally low-carb and can easily be made gluten-free by ensuring your pesto and cheese are certified gluten-free. For a completely low-carb meal, serve the meatballs with cauliflower rice or a fresh salad.

No Additives, Preservatives, or Fillers

Because you’re making these meatballs from scratch, you have total control over what goes in. No mystery ingredients, no preservatives, and no fillers—just fresh, whole ingredients that you can feel good about eating.

Preparation Time, Servings, and Nutritional Information

Total Time Required

• Preparation Time: 10 minutes
• Cooking Time: 12–15 minutes
• Total Time: About 25 minutes

Servings

• Yield: Approximately 12 walnut-sized meatballs
• Serves: 3 to 4 people as a main dish

Nutritional Information (Per Serving)

• Calories: ~240
• Protein: 23g
• Carbohydrates: 3g
• Fat: 15g
• Fiber: 1g
• Sodium: 350mg
• Sugar: 1g

Please note that the actual nutrition values can vary depending on your specific ingredients and portion sizes.

Ingredients List of these turkey zucchini meatballs

What You’ll Need

To make these juicy turkey zucchini meatballs, gather the following ingredients:

• 8 oz (220g) ground turkey – Choose lean ground turkey, preferably 93% lean, for the best balance of flavor and moisture.
• 3 garlic cloves, minced – Fresh garlic adds depth and aroma that powdered garlic just can’t match.
• 2 tablespoons fresh basil, chopped – For a burst of freshness and herby flavor.
• 2 tablespoons zucchini, shredded – Adds moisture and a nutritional boost. Make sure to squeeze out excess liquid.
• 2 tablespoons mozzarella cheese, shredded – Helps bind the meatballs and adds creamy, melty goodness.
• 1 teaspoon green pesto – Adds a punch of umami and richness. Store-bought or homemade both work.
• Salt & pepper, to taste – Season to your preference, but don’t skip the salt—it enhances all the flavors.

Optional Additions

If you want to get a little creative or customize these for your preferences, you can also add:

• A pinch of chili flakes for some heat
• A dash of onion powder or grated fresh onion for extra flavor
• A teaspoon of lemon zest for brightness
• A sprinkle of grated Parmesan for added richness

These extras are completely optional but offer fun ways to make the recipe your own.

Step-By-Step Cooking Instructions of these turkey zucchini meatballs

Step 1: Prep Your Ingredients

Start by prepping all your ingredients. Mince the garlic finely so it distributes evenly in the mixture. Shred your zucchini using a fine grater, then squeeze out any excess moisture using a paper towel or cheesecloth. Wet zucchini can make your meatballs soggy, so this step is crucial. Chop the basil finely and shred the mozzarella if it isn’t pre-shredded.

Step 2: Combine Everything in a Bowl

In a medium mixing bowl, combine the ground turkey, minced garlic, chopped basil, shredded zucchini, mozzarella, green pesto, salt, and pepper. Use a fork or clean hands to gently mix everything together until just combined. Be careful not to overmix—the more you work the meat, the denser the meatballs will be. You want them tender and juicy.

Step 3: Form the Meatballs

Using your hands or a small cookie scoop, form the mixture into walnut-sized balls. Try to keep them uniform in size so they cook evenly. You should get around 12 meatballs from this batch. Place them on a plate or tray as you go.

Step 4: Heat the Pan

Place a non-stick skillet over medium heat and add a tablespoon of olive oil or your preferred cooking oil. Allow the pan to heat for a minute or two until the oil begins to shimmer. You want it hot, but not smoking.

Step 5: Cook the Meatballs

Add the meatballs to the pan in a single layer. You may need to cook them in two batches depending on the size of your pan. Cover with a lid and cook for 3–4 minutes per side. Use tongs to gently rotate them as they brown, making sure all sides get that golden, crispy crust. Don’t rush this part—the searing adds flavor.

After 10–12 minutes, check one meatball by cutting it in half. If the inside is no longer pink and the juices run clear, they’re done. If needed, cook for another minute or two.

Step 6: Rest Before Serving

Once cooked through, transfer the meatballs to a plate and let them rest for a few minutes. This allows the juices to redistribute and keeps the meatballs nice and moist.

How to Serve these turkey zucchini meatballs

Make It a Meal

Now that your turkey zucchini meatballs are hot, juicy, and ready, it’s time to turn them into a full meal. These turkey zucchini meatballs are incredibly versatile and can slide right into whatever kind of dinner vibe you’re feeling. Whether you want something light and fresh or hearty and satisfying, these meatballs have you covered.

For a low-carb meal, try serving them over a bed of cauliflower rice or a crisp green salad with a lemony vinaigrette. The meatballs bring protein and moisture, while the veggies round things out with crunch and brightness. You can also spoon them into lettuce cups and top with a little yogurt sauce or tahini drizzle for a fun hand-held option.

For something a bit heartier, go classic. Serve them over fluffy couscous, jasmine rice, or your favorite pasta. A side of roasted vegetables or a simple tomato garlic sauce makes the whole dish feel comforting and complete. You can even toss the meatballs directly into a tomato sauce and simmer them for a few minutes to let the flavors meld.

Another fun idea is to tuck these meatballs into pita bread or wraps. Add some crunchy lettuce, sliced cucumber, and a smear of hummus or labneh. It’s like a Mediterranean-inspired sandwich that’s filling and full of flavor.

Great for Parties and Meal Prep

These also make amazing party bites. Just stick a toothpick in each one and set them out on a platter with a dipping sauce like spicy harissa, yogurt-pesto, or even good old marinara. People love how tender and flavorful they are, and they stay moist even at room temperature.

And don’t forget about leftovers. These meatballs are a dream when it comes to meal prepping. Pack them with rice and roasted veggies in your lunch containers, and you’ve got a week’s worth of healthy, delicious meals ready to go.

Pairing Suggestions

Starches and Grains That Complement the Flavors

Since these meatballs are light and herby, pairing them with a mild, fluffy grain is a great choice. Couscous is a favorite because it’s quick to make and absorbs the meatball juices like a sponge. Basmati or jasmine rice is another lovely option—light, aromatic, and satisfying without being heavy.

If you want to go a bit more indulgent, try them with buttery mashed potatoes or creamy polenta. The softness of these sides plays well with the meatballs’ tender texture, while the cheesy, herby notes complement each other beautifully.

Quinoa, bulgur, or barley also work for more fiber and texture. These grains bring an earthier element that balances the bright basil and pesto.

Vegetables to Round Out the Plate

For veggies, roasted is the way to go. Carrots, zucchini, bell peppers, and cherry tomatoes all roast up sweet and tender, adding depth and a little caramelization. You could also go for a simple sautéed spinach or kale with garlic to keep things green and nutritious.

A big green salad works beautifully here, especially if it has a zesty vinaigrette to cut through the richness of the meatballs. Think arugula with lemon, cucumber with yogurt dressing, or even a Greek-inspired salad with olives and feta (just be sure the cheese aligns with your dietary preferences).

Sauces That Bring It All Together

Tomato-based sauces are a natural pairing, especially a garlic-infused marinara or chunky tomato basil sauce. A drizzle of tahini sauce adds a nutty, creamy contrast. You can also whisk a little yogurt with lemon juice, garlic, and herbs for a light, tangy dip.

If you love heat, don’t be afraid to pair with a spicy harissa, sriracha-mayo blend, or even a smoky chili oil. These flavors punch up the mellow turkey and cheese and give your plate a more dynamic edge.

Storage, Freezing & Reheating Instructions

Storing in the Fridge

If you have leftovers (though that’s a big “if”), you can store the cooked meatballs in an airtight container in the fridge. They’ll stay fresh for up to three days. When storing, make sure the meatballs have fully cooled before sealing them up to avoid condensation, which can make them soggy.

You can also store them with sauce or keep them plain—either way works. Just note that if you’re storing them with a sauce, tomato-based sauces may cause the meatballs to soften a bit more over time.

How to Freeze for Later

These meatballs freeze beautifully, both raw and cooked. If you want to freeze them raw, shape the meatballs and place them on a parchment-lined baking sheet. Freeze until solid (about 1–2 hours), then transfer to a freezer-safe bag or container. Label them with the date and freeze for up to 3 months.

To freeze cooked meatballs, let them cool completely after pan-frying, then do the same—freeze them on a baking sheet until solid, then store in a sealed freezer-safe container or zip-top bag. This prevents them from clumping together and allows you to pull out just what you need.

Best Ways to Reheat

To reheat from the fridge, simply warm them in a nonstick skillet over medium heat for 5–7 minutes, turning occasionally, until heated through. You can also microwave them, but they may dry out a little—covering them with a damp paper towel helps keep them moist.

From frozen, you have two options: you can thaw them overnight in the fridge and then reheat as above, or you can reheat straight from frozen in the oven at 350°F (175°C) for 15–20 minutes. If you’re adding them to a sauce, you can also let them gently simmer straight from frozen until heated through.

Common Mistakes to Avoid

Not Squeezing the Zucchini

Zucchini holds a ton of water, and if you skip the step of squeezing it out, your meatball mixture can get way too wet. That leads to soggy, difficult-to-shape meatballs that might fall apart during cooking. Always grate your zucchini first, then use a kitchen towel or paper towel to wring out as much liquid as possible.

Overmixing the Meat

Mixing your meatball mixture too much can make the final texture dense and rubbery. The key to juicy, tender meatballs is mixing until the ingredients are just combined. A fork or your fingers work best here—go gently and trust that everything will hold together once cooked.

Cooking on Too High Heat

While a nice sear is important, cranking the heat too high will brown the outsides too fast while leaving the inside raw. Medium heat with a lid helps them cook evenly all the way through while still developing that golden, crispy crust.

Using Low-Quality Turkey

Ground turkey can vary a lot in quality. Some blends are extremely lean, while others contain more fat. For this recipe, aim for 93% lean ground turkey for a good balance of flavor and moisture. Anything leaner might result in dry meatballs unless you add more fat or cheese to compensate.

Skipping the Rest Time

Letting your meatballs rest after cooking may seem like a small step, but it makes a big difference. Resting allows the juices inside to redistribute, so they stay moist and tender instead of drying out when you cut into them.

Pro Tips

Use a Cookie Scoop for Even Meatballs

If you want perfectly sized meatballs that cook evenly, use a small cookie scoop or tablespoon measure to portion them. Not only does it make your plate look extra polished, but it also helps ensure even cooking.

Let the Flavors Marinate (If You Have Time)

If you have a little extra time, you can mix the meatball mixture and let it rest in the fridge for 15–30 minutes before shaping. This allows the garlic, basil, and pesto to meld with the turkey, resulting in deeper flavor.

Try Baking Instead of Pan-Frying

For a hands-off approach, you can also bake these meatballs at 400°F (200°C) for 15–20 minutes on a parchment-lined baking sheet. Flip halfway through for even browning. You’ll miss a bit of the crispy sear, but it’s a great option for larger batches or if you want to reduce oil use.

Add Cheese Inside for a Surprise Center

Want to level up your meatballs? Try hiding a small cube of mozzarella in the center of each one before rolling. As they cook, the cheese melts into a gooey, delightful surprise.

Make a Big Batch and Freeze Half

Since these meatballs freeze so well, consider doubling the recipe and freezing half for later. It doesn’t take much more prep time, and your future self will thank you on a busy night when you can pull out a batch of already-made meatballs.

Frequently Asked Questions (FAQs)

Can I use ground chicken instead of ground turkey?

Yes, absolutely. Ground chicken works beautifully in this recipe and offers a similarly lean protein profile. Just be sure to choose ground chicken that has a bit of fat in it—around 93% lean is ideal. If you go too lean, the meatballs might come out a bit dry. You can always add a bit more zucchini or mozzarella to help keep things juicy.

What if I don’t have fresh basil?

No worries at all—dried basil can be used in a pinch. Substitute about 1 teaspoon of dried basil for the 2 tablespoons of fresh, and make sure to mix it well so it disperses evenly. You can also try other fresh herbs like parsley, dill, or even mint if you’re feeling adventurous.

Can I make these meatballs in the oven?

Definitely. Baking is a great, hands-off way to cook these. Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and arrange your meatballs in a single layer. Bake for 15–20 minutes, flipping once halfway through to get some color on both sides. They won’t have quite the same crispy edges as pan-frying, but they’ll still be delicious and tender.

How do I know when the meatballs are done?

The easiest way to tell is to cut one open—it should be fully cooked inside, with no pink remaining, and the juices should run clear. If you have a meat thermometer, look for an internal temperature of 165°F (74°C), which is the safe temperature for ground poultry.

Can I make these ahead of time?

Yes, and it’s actually a great idea if you want to save time on a busy night. You can mix and form the meatballs up to 24 hours in advance and store them covered in the fridge until you’re ready to cook. You can also cook them ahead and simply reheat before serving.

Are these meatballs gluten-free?

The base recipe is naturally gluten-free since it doesn’t include breadcrumbs or flour. Just make sure to double-check the labels on your pesto and mozzarella cheese, as some brands may contain gluten-containing additives.

What dipping sauces go well with these?

These meatballs pair beautifully with all kinds of dips. A classic tomato garlic sauce is always a winner. You can also try a lemon yogurt dip, garlic tahini, or even a spicy chili paste for more heat. A drizzle of extra pesto or a dollop of labneh also adds a lovely, creamy element.

Can I double the recipe?

Absolutely. Just be sure to mix everything in a large enough bowl and possibly cook the meatballs in batches so they brown properly. Doubling is especially smart if you want to freeze some for later.

What’s the best way to serve these to kids?

Kids love anything bite-sized, and these meatballs are no exception. Serve them with buttered noodles, soft rice, or even mashed potatoes. Add a dipping sauce like marinara or ketchup on the side, and you’ve got a kid-approved meal that’s packed with protein and veggies.

Can I air-fry these meatballs?

Yes, air-frying is a great option for getting a crispy exterior with minimal oil. Preheat your air fryer to 375°F (190°C), lightly grease the basket, and air-fry the meatballs in a single layer for 10–12 minutes, shaking the basket halfway through. They should come out golden, juicy, and super flavorful.

Conclusion & Call to Action

Why You Need to Try These Turkey Zucchini Meatballs Tonight

There’s something special about discovering a recipe that checks all the boxes—simple to make, healthy, full of flavor, and flexible enough to suit just about any meal. These turkey zucchini meatballs with basil and mozzarella are exactly that kind of recipe. They’ve become a staple in my kitchen because they fit so seamlessly into everyday life, and once you try them, I think they’ll find a permanent place in yours, too.

Whether you’re looking for an easy weeknight dinner, prepping meals for a busy week, or trying to sneak more veggies into your family’s meals, this recipe delivers. The meatballs are juicy, tender, and bursting with herby goodness. The zucchini adds moisture and nutrition, the pesto brings depth, and the mozzarella ties it all together with creamy, cheesy charm.

What I love most is how versatile they are. You can serve them with grains, pasta, salads, or sauces—or even enjoy them on their own. You can meal prep them, freeze them, or throw them together at the last minute. No matter how you serve them, they always bring comfort and flavor to the table.

So go ahead—grab your ingredients, roll up your sleeves, and give these meatballs a try. And when you do, I’d love to hear how it goes. Did you serve them with couscous? Did your kids devour them with spaghetti? Did you sneak a few straight from the pan like I always do?

If you make this recipe, let me know in the comments how it turned out. Better yet, share a photo and tag me on Instagram—I absolutely love seeing your kitchen creations. Until then, happy cooking, and here’s to meatballs that are just a little lighter, a little healthier, and a whole lot more delicious.

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