Packed with veggies, herbs and fragrant spices, these turkey zucchini meatballs are exceptionally flavorful, light and healthy. I like to serve these scrumptious turkey meatballs as an appetizer, with lemony yogurt sauce for dipping.
Theres no bread, flour or milk in this recipe. Its amazing they hold together as well as they do. Ottolenghi is a true genius. I say that to myself every time I make these amazing turkey zucchini meatballs.
Do you have any foods that make you swoon? Maybe macaroni and cheese or chocolatey desserts? Meatballs are my go-to food; they’re delicious whether they’re glazed, stuffed, Swedish, Asian, or served over spaghetti with tomato sauce. I dont make meatballs very often because I end up eating waaaayyy too many.
The recipe comes from Ottolenghis cookbook Jerusalem. If you have the book, youll notice that Ottolenghi calls them burgers. I call them meatballs. They dont look quite like either one. Theyre small – two or three bites apiece. Theyre served with a lemony yogurt dip and no bun.
Because they resemble finger food that you can hold and dip, I like to roll them into an oblong shape. In fact I often serve them as an appetizers, with lemony yogurt sauce for dipping.
Calling all meatball lovers! If you’re looking for a healthy and flavorful twist on the classic dish, then look no further than turkey zucchini meatballs. These juicy, veggie-packed wonders are perfect for a quick weeknight dinner, a fun appetizer, or even a healthy lunchbox treat.
Two Delicious Recipes, One Amazing Meal
Today, we’re diving into the world of turkey zucchini meatballs with two fantastic recipes: one from The Natural Nurturer and the other from Panning the Globe. Both recipes offer unique flavors and textures, ensuring you find the perfect option for your taste buds.
The Natural Nurturer’s Oven-Baked Turkey Zucchini Meatballs
This recipe is all about simplicity and ease. With minimal prep time and just one bowl to clean, it’s a lifesaver for busy weeknights. The grated zucchini adds moisture and tenderness to the meatballs, while the Italian seasoning and parmesan cheese deliver a burst of flavor.
Key features:
- Oven-baked: No need to stand over a hot stove! Simply pop the meatballs in the oven and let them do their thing.
- Packed with veggies: The zucchini provides a healthy dose of vegetables, making these meatballs a nutritious choice.
- Versatile: Enjoy them on their own, with your favorite sauce, or even over pasta.
Panning the Globe’s Ottolenghi’s Turkey Zucchini Meatballs with Lemony Yogurt Sauce
This recipe takes things up a notch with its vibrant Middle Eastern flavors. The addition of spices like cumin, cayenne pepper, and sumac creates a complex and delicious flavor profile. The lemony yogurt sauce adds a refreshing touch, making these meatballs perfect for a summer meal.
Key features:
- Flavorful: The blend of spices and herbs creates a truly unique and delicious flavor.
- Lemony yogurt sauce: The tangy sauce provides a perfect counterpoint to the savory meatballs.
- Healthy: Made with ground turkey and packed with zucchini, these meatballs are a lighter and healthier option.
Frequently Asked Questions
Can I omit the breadcrumbs?
Yes, you can omit the breadcrumbs in both recipes However, the meatballs may not be as moist and may not hold together as well
How can I make these gluten-free?
Simply use gluten-free breadcrumbs in both recipes.
Can I omit the egg?
You can replace the egg with a flax egg (1 tablespoon flax meal + 2.5 tablespoons water) or omit it altogether. However, the meatballs may not hold together as well without the egg.
Can these meatballs be made dairy-free?
The parmesan cheese in The Natural Nurturer’s recipe can be omitted to make it dairy-free. For Panning the Globe’s recipe, you can use a dairy-free yogurt alternative in the sauce.
How do I store these meatballs?
Both recipes make excellent meal prep options. Simply cook the meatballs, let them cool completely, and store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them up in the oven or add them to your favorite sauce on the stovetop.
Additional Tips and Tricks
- Shred the zucchini ahead of time and store it in your fridge to make these meatballs even easier to throw together.
- Use a food processor with the shredding blade attachment to make prepping the zucchini faster and extra easy.
- Line your baking sheet with parchment paper to make cleanup easy and prevent the meatballs from sticking to the baking sheet.
- Use your hands to mix the meatballs. This helps all of the ingredients to get incorporated evenly into the meatball mixture and is much faster than using a spoon.
- Use a small cookie scoop to portion out the meatballs. This makes the process faster and the balls more even in size.
Whether you’re a seasoned meatball enthusiast or a curious newcomer, these turkey zucchini meatball recipes are sure to impress. With their delicious flavors, healthy ingredients, and easy preparation, they’re the perfect addition to your culinary repertoire. So grab your ingredients, preheat your oven, and get ready to enjoy these amazing meatballs!
HOW TO MAKE TURKEY ZUCCHINI MEATBALLS
It’s amazing how well these turkey zucchini meatballs hold together and brown, especially considering that they’re made without bread crumbs. However, rolling them does require a little technique. You’re going to be very frustrated if you try to “roll” them like regular meatballs because the mixture is quite moist. Here are some tips:
- About 2 ½ tablespoons of the mixture should be scooped up and tossed from hand to hand, squeezing slightly to form an oblong shape.
- It should only take three or four tosses and squeezes per meatball.
- Set each formed meatball onto a plate.
- Heat oil in a skillet. When it’s hot, tilt the plate in the direction of the pan and carefully slide a few meatballs into it with a spatula or a knife.
- Cook the meatballs in batches, flipping them over until all sides are browned. They brown up quickly.
- Set the browned meatballs on a parchment-lined baking pan.
- Finish cooking them in a 425º oven for 6-7 minutes.
I love to serve these with lemony yogurt sauce on the side. Sumac, a stunning deep red spice with a lemony flavor that is widely used in Middle Eastern cooking, is featured in this yogurt-based dip.
When you pass by the fridge looking for a quick tasty snack, these are hard to resist. They even taste great cold.
Heres the Turkey Zucchini Meatballs recipe. If you try this, I hope youll come back to leave a star rating and a comment. Id love to know what you think!.
