dinner · meal-prep · 40 min

Turkey zucchini meatballs

Name: Turkey zucchini meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g 93% lean ground turkey, raw; 160 g Zucchini — grated; 1 Large egg; 30 g Plain dry breadcrumbs; 300 g Plain canned tomato sauce; 120 g Dry whole wheat pasta; 5 g Olive oil; 1 g Dried oregano; 4 g Garlic — finely grated

Small turkey meatballs with grated zucchini, baked and warmed in tomato sauce with a little whole wheat pasta.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

makes 4 servings

26.9 g protein4.7 g fiber341 kcalper serving

One serving: 4 small meatballs with pasta. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 15 min · Cook: 25 min · Total: 40 min

Contains: egg, wheat. Check ingredient labels for allergens and cross-contact.

Ingredients

400 g93% lean ground turkey, raw
160 gZucchini — grated
1Large egg
30 gPlain dry breadcrumbs
300 gPlain canned tomato sauce
120 gDry whole wheat pasta
5 gOlive oil
1 gDried oregano
4 gGarlic — finely grated

Steps

Mix gently
Heat the oven to 400°F / 200°C. Squeeze excess liquid from the grated zucchini. Mix with turkey, egg, breadcrumbs, garlic and oregano just until combined.
Shape and bake
Brush a baking tray with the oil. Shape the mixture into small, equally sized meatballs, about 16 for the base batch. Bake for 18–22 minutes, until their centers reach 165°F / 74°C.
Cook the pasta
Meanwhile, cook the pasta in boiling water according to the package instructions. Drain, reserving a little cooking water.
Warm the sauce
Gently heat the tomato sauce in a wide pan. Add meatballs and a splash of pasta water if needed. Serve each portion with a quarter of the pasta and sauce.

For a smaller portion

Start with two meatballs and a few forkfuls of pasta. Mash the meatballs into the sauce if you prefer smaller pieces.

Notes

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
Freeze the meatballs and sauce separately from the pasta for up to 2 months. If tomato does not suit you, choose a different dish or use a tolerated sauce and recalculate nutrition.

Download the 50-recipe book (PDF)

Prints ingredients for 4 servings, with nutrition per serving.

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