• Turkey Zucchini Meatballs with Marinara plated and ready to serve, showing oz dry whole-wheat spaghetti, lb 93% lean ground turkey, and small zucchini.
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Turkey Zucchini Meatballs with Marinara

Turkey Zucchini Meatballs with Marinara

4 Servings
20 min Prep
25 min Cook
45 min Total
Dinner Turkey Oven Some Prep Balanced Meals
Meal Launch Base Library

Ingredients

  • 8 oz dry whole-wheat spaghetti
  • 1 lb 93% lean ground turkey
  • 1 small zucchini, coarsely grated and squeezed dry
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce

Instructions

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Bring a large pot of water to a boil and cook the 8 oz spaghetti according to the package directions. Drain and keep warm.
  3. In a large bowl, gently combine the 1 lb ground turkey, squeezed zucchini, 1 egg, 1/3 cup breadcrumbs, 1/4 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp pepper.
  4. Shape the mixture into 16 meatballs and arrange them on the prepared baking sheet.
  5. Bake for 15–18 minutes, until the meatballs reach 165°F in the center.
  6. Warm the 2 cups marinara in a saucepan over medium heat for 5–7 minutes. Add the cooked meatballs and turn gently to coat.
  7. Divide the spaghetti among 4 bowls and top with the meatballs and marinara.
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