Description
These Ranch Turkey Zucchini Meatballs are packed with flavor and made with simple ingredients like turkey, zucchini, and ranch seasoning. Perfect for a quick and healthy meal!
Ingredients
Scale
- ½ cup panko breadcrumbs
- 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
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, mix together the panko breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin. Incorporate the ground turkey and grated zucchini until well combined.
- If the mixture is too wet, add another ¼ cup of breadcrumbs and chill it in the refrigerator for 5 to 10 minutes to absorb moisture.
- Preheat your oven and line a baking sheet with parchment paper. Scoop about 2 to 3 tablespoons of the mixture and roll them into balls, placing them on the baking sheet until you have formed about 15 meatballs.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. Cook the meatballs in batches, turning frequently until they reach an internal temperature of at least 165ºF, approximately 8 to 10 minutes.
- Once cooked, garnish your meatballs with chives and serve with ranch dressing.
Notes
Feel free to adjust the amount of ranch seasoning to taste.
Allowing the mixture to chill helps in better shaping of the meatballs.
For a crispier texture, broil the meatballs for the last few minutes of cooking.
Nutrition
- Serving Size: 1 meatball
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 50mg