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Turkey Meatballs with Zucchini

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Turkey Meatballs with Zucchini 1

  • 1 pound ground dark meat turkey
  • 1/3 cup prepared pesto
  • 1 cup grated zucchini
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • 2 tablespoons extra light olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ pound whole-wheat spaghetti, al dente

In a large mixing bowl, add the turkey meat, pesto, zucchini, eggs, breadcrumbs and salt. Mix well with fingertips and keep aside for an hour.

In the meantime, in a large saucepan, heat the olive oil. Add the onion and garlic. Saute on medium heat for a couple of minutes and add the tomato sauce. Cook on medium heat for 5-6 minutes and turn it down to a simmer.
Form medium sized meatballs and begin adding to the simmering sauce. Once all the meatballs are formed, cook on medium heat for 20 minutes.

Serve on top of al dente spaghetti.

Turkey Meatballs with Zucchini

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This sounds great, especially the pesto. Some recipes you see, you say to yourself, “yada yada”. Then there are some like these that you just know…I’m a novice cook but I instinctively know what I like and what makes sense. Love your site and your style.


Thanks, try it and let me know…


Hi Monica,
I am eager to try this recipe (I have zucchini to get rid of!) but am also trying to stay away from bread. Would a quarter cup of oatmeal be a decent substitution for the breadcrumbs in the meatballs? Thanks!


Oatmeal should work just fine… try it and let me know how they taste…

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