Description
Juicy, tender, and bursting with flavor, these turkey zucchini meatballs are made with shredded mozzarella and a hint of green pesto. They’re perfect for healthy weeknight dinners or prepping ahead for satisfying meals all week long.
Ingredients
-
220g (8 oz) ground turkey
-
3 garlic cloves, minced
-
2 tbsp fresh basil, chopped
-
2 tbsp zucchini, shredded and drained
-
2 tbsp mozzarella cheese, shredded
-
1 tsp green pesto
-
Salt and pepper, to taste
-
1–2 tsp olive oil (for cooking)
Instructions
-
Shred zucchini and gently squeeze out excess moisture.
-
In a mixing bowl, combine ground turkey, garlic, basil, zucchini, mozzarella, pesto, salt, and pepper. Mix gently until combined.
-
Form into walnut-sized balls (about 12–14 meatballs).
-
Heat oil in a nonstick skillet over medium heat.
-
Place meatballs in the skillet and cover with a lid.
-
Cook for 4–5 minutes, then flip and cook until golden and fully cooked through (internal temp: 165°F / 74°C).
-
Let rest for 2 minutes, then serve.
Notes
-
Squeeze the zucchini to avoid soggy meatballs.
-
For a low-carb option, serve with cauliflower rice or salad.
-
These meatballs freeze well—perfect for batch cooking.
-
Mozzarella can be swapped with dairy-free cheese if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mediterranean-Inspired