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Baked Spicy Turkey Meatballs With Zucchini


Baked Spicy Turkey Meatballs With Zucchini

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 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.

Ground Turkey Meatballs With Zucchini 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.

Healthy Turkey Meatballs With Zucchini

4.8 from 11 reviews
Baked Spicy Turkey Meatballs
Prep time
Cook time
Total time
The recipe makes 12-14 meatballs depending on size, and I think it's about 3-4 meatballs per serve.
Recipe type: Main
Serves: 12-14 meatballs
  • 1 medium zucchini, grated
  • 500 g / 1.1 lb ground turkey meat (I used 2% fat turkey mince)
  • ¼ 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)
  • ⅔ 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)
  1. Preheat the oven to 210 C / 410 F.
  2. 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).
  3. 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.
  4. 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.

If you have any questions about this recipe, please leave a comment below or shoot me an email at You can share this recipe on Pinterest from here.

Baked Spicy Turkey Meatballs With Zucchini (Paleo, Gluten-free, Whole30, Nut-free)

  1. I took one look at the pictures of these and thought, ‘I can see myself grabbing a couple of these straight out of the fridge for a snack’. Then I started reading and you suggested the same thing! :) I’ll have to make a big batch for dinner so I can be sure there will leftovers for said snacking!

  2. I shouldn’t check your recipes out this close to dinner – cravings are off the chart here! They look absolutely delicious as always, great recipe!

  3. I loooove meatballs, so this one is going on my list to try right now. Complete with courgette. I actually asked a poor grocery store worker the other day where the courgettes were and I’m in the US (and full-blooded American too, just been reading too many British/Australian blogs and books lately, haha). He looked at me like I had 2 heads, but then proceeded to still do the same thing when I asked about zucchini too. Kids these days…

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