Clean Eating Turkey Veggie Meatballs (Printable)

Baked turkey and veggie balls simmered in homemade marinara with fresh herbs and spices.

# What You’ll Need:

→ For the Meatballs

01 - 1 pound lean ground turkey
02 - 1 cup zucchini, grated and excess moisture squeezed out
03 - 1/2 cup carrot, finely grated
04 - 1/2 cup onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free rolled oats or almond flour
08 - 1 large egg
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper

→ For the Marinara Sauce

12 - 1 tablespoon extra-virgin olive oil
13 - 2 cloves garlic, minced
14 - 1 can (28 ounces) crushed tomatoes
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper
19 - 1 teaspoon honey or coconut sugar, optional
20 - Fresh basil for garnish

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, zucchini, carrot, onion, garlic, parsley, oats or almond flour, egg, oregano, salt, and pepper. Mix gently until just combined without overmixing.
03 - Use a tablespoon or small scoop to form 18 to 20 meatballs. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, basil, oregano, salt, pepper, and honey if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Transfer baked meatballs to the marinara sauce. Simmer together for 5 minutes to blend flavors.
07 - Serve hot garnished with fresh basil. Pair with zucchini noodles, spaghetti squash, brown rice, or whole grain pasta.

# Expert Hints:

01 -
  • Your kitchen will smell like an Italian grandmother's house, but your waistline will thank you for the lean protein and hidden vegetables.
  • These freeze like a dream, so you can make a double batch on a lazy Sunday and have dinner ready on hectic weeknights.
  • Even people who claim they don't like healthy food ask for seconds.
02 -
  • Squeezing moisture from the zucchini is not optional—wet zucchini makes wet meatballs, and wet meatballs fall apart during baking. I learned this the hard way.
  • Don't skip the 5 minute simmer at the end; that's when the magic happens and everything tastes like it was meant to be together.
03 -
  • Use a cookie scoop to shape meatballs quickly and ensure they're uniform in size, which means they cook evenly.
  • Don't crowd the pan with sauce too early—let the meatballs develop color in the oven first, then transfer them to the sauce so they stay tender.
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