Meatballs are quick and easy to make and you can keep a batch of them in the fridge or freezer for a quick on-the-go snack, or to make a full meal out of. These spicy ground paleo turkey meatballs with zucchini (a.k.a courgette) are super healthy, budget friendly and simple to make.
Although I say ‘spicy turkey meatballs’, they are actually quite mild and you are welcome to reduce the amount of hot ingredients used in the recipe below. I serve these hot out of the oven with a side salad or veggies, extra hot sauce and lime, and some garlic aioli.
You can make these meatballs with ground chicken mince or beef as well. They last for around 3 days in the fridge and are very tasty cold. I often grab one or two as a snack, maybe with some cherry tomatoes.
You can also use this turkey meatball recipe to make a turkey zucchini meatloaf or turkey burger patties. Once cooked, you can break the meatballs into scrambled eggs or a veggie stir-fry, add them to a veggie soup or stew for extra protein, or heat them up in a simple tomato sauce to serve over zucchini noodles.
With the ingredients that I use, I would say these meatballs have a slight Mexican flare to them. You could replace coriander and cumin with some parsley and paprika for a more Spanish touch, or some grated ginger and mild curry powder for an Oriental twist.
The recipe makes 12-14 meatballs depending on size, and I think it’s about 3-4 meatballs per serve.
- 1 medium zucchini, grated
- 500 g / 1.1 lb ground turkey meat (I used 2% fat turkey mince)
- 1/4 brown or white onion, finely diced
- 3 large cloves of garlic, grated or finely diced
- 2 tablespoons chopped fresh coriander/cilantro
- 1 teaspoon cumin powder
- 1 teaspoon onion powder (optional but very nice)
- 2/3 teaspoon sea salt
- 1 tablespoon tomato paste
- 2 tablespoons hot sauce (I used Frank’s Original)
- A pinch of pepper
- 1 egg (can be omitted)
- For cooking: parchment paper, dash of olive oil and more hot sauce
- To serve: extra hot sauce, lime wedges and coriander (optional)
- Preheat the oven to 210 C / 410 F.
- Using your hands, squeeze out the juices from the grated zucchini into a sink (or into a cup so you can use it in a smoothie later). Return the grated flesh to a mixing bowl. Add the rest of the ingredients, including the egg if using, and mix everything really well so the flavours and ingredients are well incorporated (I used my hands to do this).
- Place a piece of parchment/baking paper over a flat oven tray/sheet pan. Grease lightly with a dash of olive oil (this is optional if you have non-stick paper). Wet your hands and roll the meat mixture into medium-size balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray). Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.
- Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.
P.S. Would you like to make the paleo diet work for you? Check out one of my three paleo plan options here. Choose between the 7-Day Paleo Kick Starter, 4-Week Paleo Reset or the complete 8-Week Paleo Reset & Reintroductions Plan.