These meatballs are a delicious way to enjoy a classic favorite with a healthy twist. Packed with fresh zucchini, they’re light, flavorful, and perfect for a quick weeknight dinner.
Start by placing the sweet potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer until they’re soft, which should take about 20 minutes. Once tender, drain the water and mash the sweet potatoes with a fork in a big bowl. Set them aside to cool a bit.
While that’s happening, preheat your oven to 350°F (175°C). When the sweet potatoes have cooled, add the zucchini and yellow squash to the bowl along with the ground turkey and some black pepper. Mix everything together until well combined.
Next, shape the mixture into small meatballs, about an inch in size, and arrange them in a baking dish. Pop the dish in the oven and bake for 35 to 40 minutes, or until the meatballs are cooked through and no longer pink in the middle. Enjoy!
- Grate the zucchini finely and squeeze out excess moisture to prevent soggy meatballs.
- Use a gentle touch when mixing to keep the meatballs tender.
- Cook meatballs evenly by turning them carefully and not overcrowding the pan.
These meatballs are a great way to enjoy a classic favorite with a healthy twist. Adding zucchini boosts the veggie content and keeps them moist without extra fat. They are perfect for anyone looking to eat more vegetables without sacrificing flavor.
Serve these meatballs with a side of whole-grain pasta or zucchini noodles for a light meal. They also pair well with a fresh salad or a simple tomato sauce. A sprinkle of Parmesan cheese on top adds a nice finishing touch.
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Reheat gently in the oven or microwave before serving.
