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Skillet Zucchini Turkey Meatballs with Red Sauce Recipe

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4 from 3 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings (approximately 16 meatballs)
  • Diet: Low Fat

Description

These Skillet Zucchini Turkey Meatballs with Red Sauce are a healthy and delicious meal perfect for weeknight dinners. Lean ground turkey is combined with shredded zucchini, parmesan, and Italian seasonings, then seared in a skillet and simmered in a rich marinara sauce. Served over pasta or with crusty bread, this recipe is easy to make, packed with flavor, and incorporates vegetables in a tasty way.

Ingredients

Meatballs

  • 1 pound lean ground turkey (or beef)
  • 1 cup shredded zucchini (squeeze out excess moisture with a clean towel or paper towels)
  • 1/3 cup finely diced onion
  • 1/3 cup panko breadcrumbs or almond flour
  • 1/4 cup shredded parmesan cheese, plus more for serving (optional)
  • 1 egg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil or avocado oil

Sauce

  • 24 ounces marinara sauce

For Serving

  • Cooked pasta or crusty bread

Instructions

  1. Drain Zucchini: Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible to prevent soggy meatballs.
  2. Combine Ingredients: In a large bowl, mix ground turkey (or beef), drained zucchini, diced onion, breadcrumbs or almond flour, parmesan, egg, salt, pepper, Italian seasoning, and minced garlic until just combined without overmixing.
  3. Form Meatballs: Roll the mixture into approximately 1½-inch balls, yielding about 16 meatballs.
  4. Sear Meatballs: Heat oil in a large skillet over medium heat. Once hot, add meatballs in a single layer and brown on all sides; this sears the exterior but does not cook through.
  5. Simmer in Sauce: Pour marinara sauce over the browned meatballs, reduce heat to low, cover the skillet, and let simmer for 15–20 minutes until meatballs are cooked through, reaching an internal temperature of 165°F.
  6. Serve: Serve meatballs and sauce over cooked pasta or with crusty bread. Optionally, sprinkle extra parmesan cheese on top.

Notes

  • Be sure to squeeze out excess zucchini moisture to keep meatballs from becoming soggy.
  • You can substitute beef for turkey if preferred.
  • Use almond flour instead of panko breadcrumbs for a gluten-free option.
  • Monitor internal meatball temperature with a meat thermometer to ensure safety.
  • Leftover meatballs pair well with salads or sandwiches.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/skillet-zucchini-turkey-meatballs-with-red-sauce-recipe/