Description
The dish known as turkey and zucchini meatballs in marinara is a contemporary, health-conscious spin on classic Italian-American comfort food. Standard meatballs traditionally rely on ground beef, pork, or veal mixed with breadcrumbs, milk, and eggs to achieve a soft bite. In contrast, this lighter version swaps heavy red meats for lean poultry and uses finely grated squash to lock in internal moisture naturally.
Ingredients
Scale
For the Meatballs
- 1 lb (450 g) ground turkey
- 1 medium zucchini, grated
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Marinara
- 2 cups tomato passata or crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar, optional
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan, for serving
Instructions
- Prepare the zucchini: Grate the zucchini and squeeze it firmly in a clean kitchen towel to remove excess moisture.
- Make the meatball mixture: In a large bowl, combine the ground turkey, zucchini, breadcrumbs, egg, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently until just combined.
- Shape the meatballs: Form the mixture into approximately 18–20 meatballs, about 1½ inches in diameter.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on several sides. Remove and set aside.
- Prepare the marinara: In the same skillet, add the olive oil and onion. Cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the sauce: Stir in the crushed tomatoes, oregano, basil, sugar if using, salt, and pepper. Bring to a gentle simmer.
- Simmer the meatballs: Return the meatballs to the sauce. Cover and simmer over low heat for 15–20 minutes, turning the meatballs once or twice, until cooked through. The internal temperature should reach 165°F (74°C).
- Finish and serve: Stir in fresh basil and sprinkle with Parmesan. Serve over spaghetti, zucchini noodles, polenta, mashed potatoes, or with crusty bread.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 meatballs with marinara
- Calories: 365 kcal
Keywords: turkey zucchini meatballs in marinara, ground turkey meatballs with zucchini, healthy turkey meatballs in tomato sauce, turkey zucchini meatballs marinara