If you're looking for an easy way to add more vegetables into mealtime, these turkey meatballs are loaded with a variety of different veggies like zucchini, onion, carrots, and bell pepper. They're protein and nutrient rich making them a lean and healthy meal option.
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Have a bunch of veggies just sitting in your fridge? Give soups, stews, and salads a rest and turn them into flavorful meatballs instead! They're a total game changer and can be made with a variety of different vegetables. If you're looking for a healthier way to make meatballs for pasta night, these veggie loaded meatballs are also made with ground turkey instead of ground beef.
Why Use Ground Turkey Instead of Ground Beef?
- Lean meat: Turkey is leaner choice for making meatballs. Ground beef can be high in fat while ground turkey is typically lower in saturated fat.
- Good source of protein: While beef might contain more protein than turkey, turkey is still a good source of protein.
- Good flavor: Turkey is mild in flavor and tends to take on the flavor of whatever it's cooked with.
- Contains vitamins and minerals: Turkey contains vitamins like B3, B6, and B12 and minerals such as zinc.
I used a mixture of zucchini, onion, carrots, and bell pepper in these meatballs - vibrant, colorful, and a great way to sneak veggies into a meal. The mix of veggies also help keep these meatballs moist. These meatballs are nutrient-packed and gluten-free, too. There's no dairy, bread crumbs, or eggs in them (and considering the price of a dozen lately, this is good news).
While I made these meatballs to have with whole wheat spaghetti and a simple tomato sauce, they're very versatile. Throw them on a bed of spinach or other salad greens, use them as part of your meal prep, add them to a hot sandwich or pita, or eat a few as a snack. They're also freezer-friendly, too! So you can make a batch ahead of time and thaw and warm later.
Vegetable Loaded Turkey Meatballs
This is one of those recipes that has me excited for spring and summer veggies! It's a tasty transition dish to help you get out of that winter food funk and enjoy a variety of fresh ingredients while still having a comforting meal. Keep this recipe on hand for spring and summer when your garden is abundant and there are more delicious veggies in season to mix into these meatballs!
The first thing we need to do is preheat the oven to 350 degrees and line a large baking sheet with parchment paper. This will help prevent the meatballs from sticking while they're baking.
Next, add the meatball ingredients to a large mixing bowl. Combine everything together with your hands to make sure all of the ingredients are incorporated.
Before baking, we're going to sear the meatballs to lock in the juices and more flavor. So roll the meatball mixture into balls (I like to make them on the smaller side).
Add a tablespoon or two of olive oil to a large skillet and heat over medium-high heat. Add the meatballs to the pan (you might have to work in batches) and cook about 5-7 minutes, turning them on each side to make sure they're browned.
Once all of the meatballs are browned, place them onto the prepared baking sheet. Bake in the oven for 10-12 minutes, or until they're cooked through. Don't overcook the meatballs.
When the meatballs have baked, serve immediately with pasta or your favorite. You can also allow them to cool completely and store in the freezer.
Vegetable Loaded Turkey Meatballs
Equipment
- 1 large baking sheet
Ingredients
- 1 lb. ground turkey
- 1/2 cup zucchini peeled and grated with moisture squeezed out of it
- 1/2 cup carrots grated
- 1/2 cup red bell pepper finely chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/8 tsp. crushed red pepper flakes optional
- Salt and pepper to taste
- 1-2 tbsps. olive oil
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Add meatball ingredients to a large mixing bowl and use your hands to combine.
- Add olive oil to a large skillet and heat over medium-high heat.
- Place meatballs in the pan and cook 5-7 minutes, or until browned on all sides. You might have to work in batches.
- Place browned meatballs onto the prepared baking sheet. Bake 10-12 minutes, or until cooked through.
- Serve immediately.
How to Freeze Vegetable Loaded Turkey Meatballs
Freezing these meatballs is so easy! After cooking, allow the meatballs to cook completely. Then, place them on a cookie sheet and freeze. Once the meatballs have frozen, store them in a gallon freezer bag (or portion them into separate bags) and keep in the freezer. Then, thaw and reheat as desired. An easy way to do this is heating them directly in a pot of sauce.
Did you make this Vegetable Loaded Turkey Meatballs recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
