Turkey and Veggie Meatballs (Print Version)

Juicy turkey meatballs with zucchini, carrot, and onion baked then simmered in bright homemade marinara sauce.

# Components:

→ For the Meatballs

01 - 1 pound lean ground turkey
02 - 1 cup zucchini, grated and excess moisture squeezed out
03 - 1/2 cup carrot, finely grated
04 - 1/2 cup onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free rolled oats or almond flour
08 - 1 large egg
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper

→ For the Marinara Sauce

12 - 1 tablespoon extra-virgin olive oil
13 - 2 cloves garlic, minced
14 - 1 (28 ounce) can crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper
19 - 1 teaspoon honey or coconut sugar, optional
20 - Fresh basil for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, zucchini, carrot, onion, garlic, parsley, oats or almond flour, egg, oregano, salt, and pepper. Mix gently until just combined without overmixing.
03 - Use a tablespoon or small scoop to form 18 to 20 meatballs. Arrange on the prepared baking sheet in a single layer.
04 - Bake meatballs for 18 to 20 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, basil, oregano, salt, pepper, and honey if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Transfer baked meatballs to the marinara sauce. Simmer together for 5 minutes to blend flavors.
07 - Serve hot, garnished with fresh basil. Pair with zucchini noodles, spaghetti squash, brown rice, or whole grain pasta of choice.

# Expert Advice:

01 -
  • The meatballs stay juicy because the grated vegetables release moisture that keeps everything tender and flavorful.
  • You can make a huge batch and freeze them for nights when cooking feels impossible.
  • The sauce comes together while the meatballs bake, so you're never actually standing around waiting.
  • It's naturally clean eating without tasting like you're punishing yourself.
02 -
  • Squeezing the moisture out of the grated zucchini isn't optional if you want meatballs that hold together—I learned this the hard way when my first batch fell apart in the sauce.
  • Don't overmix the turkey mixture, because you'll activate the proteins and end up with dense, tough meatballs instead of tender ones that practically melt in your mouth.
  • The sauce needs at least 15 minutes of simmering to develop flavor and lose that raw-tomato taste that makes you wonder if something's wrong.
03 -
  • Use your hands to mix the meatball mixture instead of a spoon or mixer—you'll feel when it's just combined and stop before it becomes dense and tough.
  • Form the meatballs on the parchment paper right before baking rather than in advance, because they firm up as they chill and won't brown as evenly in the oven.
  • Taste the sauce about halfway through simmering and adjust the salt and acidity—this takes only a moment but makes the difference between good and genuinely delicious.
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