Description
These Ranch Turkey Zucchini Meatballs are bursting with flavor and are super easy to make. With savory turkey, fresh zucchini, and ranch goodness, they are a fantastic choice for a healthy meal or a quick dinner option.
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, mix panko breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin together.
- Incorporate ground turkey and grated zucchini into the mixture until well combined.
- If the mixture is too wet, add more breadcrumbs incrementally, allowing it to chill in the refrigerator for 5 to 10 minutes.
- Prepare a baking sheet with parchment paper.
- Scoop 2 to 3 tablespoons of the mixture, forming it into meatballs and placing them on a plate or baking sheet. Repeat until all the mixture is used (about 15 meatballs).
- In a large skillet over medium heat, add oil and cook the meatballs in batches as required, turning frequently until they reach an internal temperature of 165ºF, approximately 8 to 10 minutes.
- Garnish with chives and serve with ranch dressing.
Notes
If you prefer crispier meatballs, you can bake them in a preheated oven at 400°F for 20-25 minutes instead of frying.
Feel free to customize the seasoning according to your taste.
Serve with a side salad or vegetables for a complete meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg