Description
These baked turkey meatballs are a healthy and flavorful option, combining lean ground turkey with fresh grated vegetables and Parmesan cheese. They are easy to make and perfect for a quick meal or make-ahead option, baked to juicy perfection with a light golden top.
Ingredients
Meatball Mixture
- 1 pound lean ground turkey
- 1 cup grated carrot (from 1-2 medium carrots)
- 1 cup grated zucchini (from 1 small zucchini)
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup grated Parmesan cheese
- 2 Tablespoons ketchup
- 1 large egg
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and prepare a large baking tray by lining it with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Mix Ingredients: In a large bowl, combine the ground turkey, grated carrot, grated zucchini, breadcrumbs, Parmesan cheese, ketchup, egg, onion powder, garlic powder, kosher salt, and black pepper. Mix gently with a fork, spatula, or clean hands just until all ingredients are evenly incorporated to avoid overworking the meat.
- Form Meatballs: Using a cookie scoop or spoon, portion out heaping tablespoons of the mixture. With slightly wet hands, gently roll each portion into smooth balls and arrange them on the prepared baking tray, ensuring they do not touch so they can cook evenly.
- Bake Meatballs: Place the tray in the oven and bake for about 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit, ensuring the meatballs are fully cooked and juicy.
- Optional Broil Finish: For a lightly browned, crispy top, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning of the meatballs or parchment.
- Serve or Store: Serve the meatballs immediately while warm, or allow them to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 3-4 days for meal prep convenience.
Notes
- Using slightly wet hands to shape meatballs prevents sticking and helps create smooth, uniform balls.
- Ensure the internal temperature reaches 165°F for food safety.
- Grated vegetables add moisture and nutrients while keeping the meatballs tender.
- Breadcrumbs help bind the meatballs; use Panko for a lighter texture.
- These meatballs can be reheated in the oven or microwave and also freeze well for future meals.
