These juicy turkey and zucchini meatballs are a delicious, healthy twist on a classic favorite. Paired with a smoky roasted pepper sauce, they make for a comforting and flavorful meal everyone will enjoy.
Start by heating your oven to 400°F (200°C). In a big bowl, mix together the turkey, grated zucchini, egg, bread crumbs, olives, feta, and Greek seasoning until everything is well combined. Use an ice cream scoop or your hands to shape the mixture into meatballs, then arrange them on a baking sheet. Pop them in the oven and bake for about 25 minutes, or until they’re cooked through and no longer pink inside.
While the meatballs are cooking, throw the Greek yogurt, roasted red peppers, lemon juice, olive oil, and garlic into a food processor. Blend everything until smooth, then season with a bit of salt and pepper to taste. Serve this tasty sauce alongside the meatballs for dipping or drizzling.
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy meatballs.
- Use a meat thermometer to ensure the turkey meatballs are cooked through but still juicy.
- Roasting the peppers ahead of time enhances their natural sweetness and adds depth to the sauce.
This dish is a healthy twist on a classic favorite. Using turkey keeps the meatballs lean, while zucchini adds moisture and a subtle sweetness. The roasted pepper sauce brings a rich, smoky flavor that complements the lightness of the meatballs perfectly.
These meatballs go well over a bed of whole wheat pasta, quinoa, or brown rice. For a lighter option, serve them alongside a fresh green salad or steamed vegetables. Garnish with fresh herbs like parsley or basil for extra color and flavor.
Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to keep the meatballs tender. For longer storage, freeze both components for up to two months and thaw overnight before reheating.
