Description
These Ranch Turkey Zucchini Meatballs are packed with flavor and easy to make. Perfect for a quick dinner or healthy meal, enjoy the goodness of turkey and zucchini!
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 together the breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin.
- Add the ground turkey and grated zucchini, combining thoroughly.
- If the mixture feels too wet, incorporate ¼ cup more breadcrumbs and refrigerate for 5 to 10 minutes.
- Preheat a heavy skillet over medium heat and add the oil.
- Scoop 2 to 3 tablespoons of the mixture and roll into a ball, placing them on a plate or baking sheet; form about 15 meatballs in total.
- Cook the meatballs in the skillet for 8 to 10 minutes, turning until they reach an internal temperature of 165ºF.
- Serve hot, garnished with chives and accompanied by ranch dressing.
Notes
For a lower-fat option, you can use lean ground turkey.
Feel free to adjust the ranch seasoning to your taste.
These meatballs freeze well, making them perfect for meal prep.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg