Description
These Ranch Turkey Zucchini Meatballs are packed with flavor and easy to prepare. Made with wholesome ingredients like ground turkey and zucchini, they’re perfect for a quick weeknight dinner or a healthy meal. Enjoy them with zesty ranch dressing!
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 the ground turkey and grated zucchini until the mixture is fully combined. Adjust consistency by adding more breadcrumbs if needed and chill in the refrigerator for 5-10 minutes.
- Preheat the oven by lining a baking sheet with parchment paper. Scoop 2-3 tablespoons of the mixture to form meatballs and place them on the sheet.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the meatballs in batches, turning frequently until they reach an internal temperature of 165ºF, about 8-10 minutes.
- Top with sliced chives and serve with ranch dressing.
Notes
Ensure the meatballs are thoroughly cooked for safe consumption.
If the mixture is too wet, adjust with more breadcrumbs to ease handling.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 meatball
- Calories: 75
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg