Description
These Ranch Turkey Zucchini Meatballs are bursting with flavor and crafted with simple ingredients like ground turkey and zucchini. Perfect for a quick, healthy meal!
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 together the panko breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin.
- Incorporate ground turkey and grated zucchini until well combined. If the mixture is too wet, add more breadcrumbs and chill in the refrigerator for 5-10 minutes.
- Prepare a baking sheet with parchment paper. Form meatballs with 2 to 3 tablespoons of mixture and place on the sheet, repeating until all mixture is used, yielding about 15 meatballs.
- In a large skillet heated over medium heat, add the oil. Cook the meatballs in batches, turning frequently, until they reach an internal temperature of 165ºF, about 8-10 minutes.
- Serve the meatballs garnished with chives and alongside ranch dressing.
Notes
Adjust the amount of breadcrumbs for desired consistency.
Be sure to use a meat thermometer to ensure meatballs are fully cooked.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg