Description
These Ranch Turkey Zucchini Meatballs are packed with flavor and perfect for a quick dinner. Made with ground turkey, fresh zucchini, and seasoned with ranch, they are healthy and delicious. Serve them up as a hearty meal that’s easy to prepare and satisfying for the whole family!
Ingredients
Scale
- ½ cup panko breadcrumbs, plus more as needed
- ⅓ cup plain greek yogurt
- 1 large egg
- 1–½ teaspoons ranch seasoning
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground cumin
- 1 pound ground turkey
- 1 small zucchini or summer squash (about 5 ounces), grated (1½ cups)
- 1 tablespoon high-heat neutral oil, such as avocado oil, more as needed
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, mix the panko breadcrumbs, Greek yogurt, egg, ranch seasoning, coarse kosher salt, and ground cumin.
- Add the ground turkey and grated zucchini to the mixture and combine thoroughly. If it's too wet, add ¼ cup more breadcrumbs and chill briefly in the refrigerator.
- Line a baking sheet with parchment paper. Using 2 to 3 tablespoons of the mixture, roll into balls and place on the baking sheet. You should form about 15 meatballs.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. Cook the meatballs in batches, turning frequently, until they reach an internal temperature of at least 165°F, about 8 to 10 minutes.
- Top the cooked meatballs with chives and serve with ranch dressing.
Notes
If the mixture is too wet, adjust with more breadcrumbs to achieve a workable consistency.
These meatballs can be stored in the fridge for up to 3 days or frozen for later enjoyment.
Experiment with different herbs for added flavor!
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg