Description
These Ranch Turkey Zucchini Meatballs are bursting with flavor and made with simple ingredients like ground turkey and fresh zucchini. Perfect for a quick dinner, they are healthy and satisfying, making them a great choice for any 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 the panko breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin together.
- Stir in the ground turkey and grated zucchini until well blended. If the mixture feels too wet, add additional breadcrumbs, then chill for 5-10 minutes.
- Preheat a large skillet over medium heat and line a baking sheet with parchment paper.
- Shape 2 to 3 tablespoons of the mixture into meatballs and place them on the prepared baking sheet.
- Cook the meatballs in the skillet with the hot oil, turning frequently, until they reach an internal temperature of at least 165ºF, around 8 to 10 minutes.
- Sprinkle with chives and serve with ranch dressing.
Notes
To prevent the meatballs from being too wet, adjust the breadcrumbs as needed.
Make sure to use a meat thermometer to check for doneness.
These meatballs can be served alone or as a filling for sandwiches.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg