Pan Seared Zucchini Turkey Meatballs Recipe
Juicy, flavorful meatballs lightened up with ground turkey meat and grated zucchini. Zucchini turkey meatballs are super fast to prep and cook in 10 minutes on the stove top for an easy, healthy weeknight meal!
How to Make the Best Pan Seared Zucchini Turkey Meatballs
These pan seared zucchini turkey meatballs are a healthier take on a classic Italian favorite. By incorporating grated zucchini and using lean ground turkey instead of beef, you get all the flavor and texture of traditional meatballs with significantly fewer calories and fat. The addition of basil and parmesan keeps them authentically Italian and incredibly delicious.
What makes this recipe special is how quick and easy it is to prepare. In just 25 minutes from start to finish, you’ll have a batch of perfectly golden meatballs that are tender on the inside and beautifully seared on the outside. The steam-cooking method ensures they stay juicy while the initial sear creates that irresistible crust. These versatile meatballs work wonderfully served over pasta with your favorite sauce, tucked into a sandwich, or added to soups and other dishes.
Perfect for busy weeknights or meal prep, this recipe yields about 20 meatballs, making it easy to cook a batch and enjoy them throughout the week. Whether you’re looking to lighten up your diet without sacrificing flavor, or you simply want to try a fresh twist on meatballs, this zucchini turkey version delivers every time.
Pan Seared Zucchini Turkey Meatballs
Juicy, flavorful meatballs lightened up with ground turkey meat and grated zucchini. Zucchini turkey meatballs are super fast to prep and cook in 10 minutes on the stove top for an easy, healthy weeknight meal!
Ingredients
Meatballs
Cooking
Instructions
Preparation
- Combine the ground turkey, basil paste, chopped garlic, grated zucchini, parmesan, salt and pepper in a large bowl. Mix well with hands.
- Roll the meatball mix into 2 tablespoon-sized balls. Place on parchment paper or cutting board.
Cooking
- Heat olive oil in a heavy bottom 13-inch skillet over medium-high heat. Have a matching lid set aside for later. When the oil is hot, gently place the meatballs in the pan. Cook for 3 to 4 minutes until the pan side is golden brown.
- Turn over and reduce heat to low. Add water and immediately cover the pan with the lid to steam the meatballs. Cook for 5 minutes until meatballs are cooked through (no pink.)
- Remove from the pan and enjoy with pasta, on a sandwich or substitute in any recipe calling for beef meatballs.
Notes
- For best results, use a heavy-bottomed skillet to ensure even cooking.
- These meatballs freeze well and can be reheated for quick weeknight meals.
- Great served with marinara sauce, as a sandwich filling, or over pasta.