Description
These Ranch Turkey Zucchini Meatballs are packed with flavor, featuring ground turkey and zucchini. Ideal for a quick dinner or a healthy meal, these meatballs deliver deliciousness in every bite!
Ingredients
Scale
- ½ cup panko breadcrumbs, plus more as needed
- ⅓ cup plain Greek yogurt
- 1 large egg
- 1–½ teaspoons ranch seasoning
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground cumin
- 1 pound ground turkey
- 1 small zucchini or summer squash (about 5 ounces), grated (1½ cups)
- 1 tablespoon high-heat neutral oil, such as avocado oil, more as needed
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, combine the breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin. Mix in the ground turkey and grated zucchini until fully combined.
- If the mixture is too wet, add ¼ cup more breadcrumbs and chill in the refrigerator for 5 to 10 minutes to absorb moisture.
- Line a baking sheet with parchment paper. Scoop 2 to 3 tablespoons of the mixture and roll into balls. Place the meatballs on a plate or baking sheet, forming about 15 meatballs.
- Heat a large, heavy skillet over medium heat. Add 1 tablespoon of oil and cook the meatballs in batches, turning frequently until they reach at least 165ºF, about 8 to 10 minutes.
- Sprinkle with chives and serve with ranch dressing.
Notes
If you prefer firmer meatballs, let the mixture chill for longer before shaping.
Feel free to adjust the ranch seasoning to enhance the flavor profile to your preference.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg