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Healthy Turkey and Veggie Meatballs: Freezer-Friendly Meal

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These healthy turkey and veggie meatballs are juicy, flavorful, and perfect for meal prep. Made with ground turkey, zucchini, and carrots, they’re a crowd-pleaser that freezes beautifully for busy weeknights.

Ingredients

Scale
  • 1 pound ground turkey (93/7)
  • 1 medium zucchini (about 1 cup grated)
  • 1 medium carrot (about 1/2 cup grated)
  • 1/2 medium yellow onion (about 1/4 cup finely diced)
  • 3 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Grate the zucchini and carrot using a box grater. Place the grated vegetables in a clean kitchen towel or cheesecloth, gather the corners, and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine the ground turkey, squeezed zucchini and carrot, sautéed onion and garlic, breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, and pepper. Use your hands to gently mix until just combined. Do not overmix.
  5. Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs (about 1.5 tablespoons each). You should get around 20-24 meatballs. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  6. Drizzle the remaining 1 tablespoon of olive oil over the meatballs. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are golden brown on the outside. Halfway through, gently rotate the baking sheet for even browning.
  7. Let the meatballs cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  8. If freezing: Once completely cool, arrange the meatballs in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours until solid. Transfer to a freezer-safe bag or container. Label with the date and use within 3 months.

Notes

Don’t skip squeezing the zucchini dry—this prevents soggy meatballs. Use a light touch when mixing to avoid tough meatballs. For best results, chill the mixture for 15-20 minutes if it feels too soft. These meatballs taste even better the next day as flavors meld.

Nutrition

Keywords: turkey meatballs, healthy meatballs, veggie meatballs, freezer-friendly, meal prep, ground turkey, zucchini meatballs

Find it online: https://breezybake.com/healthy-turkey-and-veggie-meatballs-freezer-friendly-meal/