In my quest for simple, healthy foods that my family will scarf down, these meatballs have been one of the very best creations! They check so many boxes: chock full of lean protein and vegetables, easy to prepare and store, quickly reheated, and the perfect size and texture for even the littlest diners. Not to mention, extremely delicious!
This recipe is not new to the blog, but very much deserved to be rescued from the archives with some updates and fresh pictures. Food photography is still a key skill I’d like to improve, but I’ve already come a long way!
So, back to the meatballs. The process couldn’t be simpler – gather all your ingredients, throw them together in one big bowl, mix, portion out, and bake!
These are terrific with couscous, quinoa, or pasta, and some greens on the side. I love that a healthy dose of shredded carrot and zucchini is mixed right into the meatballs, too – double veggie duty! And if you are in the market for a breadcrumb-free version, we’ve got you covered with this delicious recipe for baked paleo turkey meatballs at Hot Pan Kitchen!
You’ll also love how easy it is to bake a big batch and keep any extras on hand for a few lunches or an easy dinner throughout the week. The baked meatballs are super easy to store in any airtight container in the fridge, then just microwave for 30-60 seconds to reheat as needed.
Baked Turkey Meatballs
- 1 lb. lean ground turkey
- 3 medium carrots peeled and grated
- 1-2 medium zucchini washed and grated
- 1/2 cup Italian-seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. ketchup
- 1 large egg
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Preheat oven to 350 degrees F (180 C) and set aside a large baking tray.
- Combine all ingredients in a large bowl, and mix with a spatula and/or your hands just until everything is evenly combined.
- Using a 1 tbsp. scoop to portion, lightly form the mixture into meatballs and smooth each one by rolling it gently between your palms. Arrange meatballs on the baking sheet, being sure they do not touch one another.
- Bake for approximately 20 minutes, or until internal temperature reaches 165 degrees F. Serve immediately, or allow to cool slightly and store in an airtight container in the refrigerator.
- If you have a food processor, use it with the shredding disc to grate the carrots and zucchini. So fast and easy, once you lug the processor up onto the counter, you’re basically done. Definitely worth it, even with having to wipe out the bowl afterwards.
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