Easy to make chicken or turkey zucchini meatballs baked in the oven. The shredded zucchini ensures that the meat stays moist. It makes a tasty appetizer!
Why you'll love it
This is one of the most convenient and versatile recipes you will ever make on the keto diet. These turkey meatballs don't even taste like low-carb meatballs.
There are a variety of different ways you can serve and prepare these keto turkey meatballs! You can eat them for lunch, dinner, or as a post-workout snack.
These turkey and zucchini meatballs are gluten-free, dairy-free, and sugar-free. They are also paleo-friendly.
One of the best things about this turkey meatball recipe is that it has so many different spices in it. These meatballs are bursting with flavor.
The base of these meatballs is ground turkey which is a lean protein. You could alternatively use ground chicken in its place.
Grate the zucchini at home for these turkey meatballs. You only need about one zucchini.
This is the bread crumb replacement, and it works perfectly without drying out the meatballs too much!
This adds umami flavor to the meatballs and is a great substitute for cheese.
To spice up the meatballs, use fresh garlic cloves. You can use garlic powder if you don't have any cloves.
Also, add some fresh oregano, fresh basil, dried onion flakes, and cumin.
I didn't use the following spices, but they are an option: red pepper flakes, Italian seasoning, and onion powder.
The eggs are the emulsifier. They hold all the ingredients in the meatballs together.
Use your favorite type of fat for cooking the meatballs. I prefer olive oil, but you can use avocado or coconut oil.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Save the turkey meatballs for meal prep. Store them in an airtight container in the refrigerator for up to three days.
- Line baking sheets with parchment paper. This will prevent the meatballs from sticking to the cookie sheets.
- Use a meat thermometer. Bake the meatballs until they reach an internal temperature of 165F.
These low-carb turkey meatballs are some of the easiest things you will ever make.
Mix the ingredients
Grab a large mixing bowl and mix together all the ingredients. Use your hands if you need to.
Then, roll the meat mixture into evenly-sized meatballs.
Bake the meatballs
Place oil on a large baking sheet and put the meatballs on the sheet. Bake the meatballs until they are completely cooked.
️ Serving suggestions
These baked turkey meatballs taste delicious for lunch, dinner, appetizers, or a high-protein snack.
Serve these tasty meatballs with some spaghetti squash or zucchini noodles! The meatballs are pretty tasty with low-carb marinara sauce.
Pre-baked ground turkey zucchini meatballs are great for making ahead and keeping in the freezer. One of my favorite ways to use frozen low-carb meatballs is slow to cook them in the crock pot with some sauce!
There are many different ways you can make this keto meatball recipe. If you make any changes, please let me know in the comments!
- Add more veggies. Mix in some shredded carrots for more nutrition and color.
- Make it cheesy. Sprinkle some parmesan cheese on top of the meatballs.
- Mix a dipping sauce. Use a mixture of tomato sauce and fresh herbs for a tasty and sugar-free sauce.
- Stuff the meatballs. If you aren't dairy-free, you could place a small stack of cheese in the middle of each meatball!
- Change the meat. Try making chicken meatballs just by swapping ground turkey with ground chicken.
Here are some questions people often ask about making low-carb turkey meatballs. If you don't see your question in this list, please leave it in the comments.
I used coconut flour instead of almond flour to replace breadcrumbs. I've also heard of people using pork rind crumbs in keto meatballs too.
To make keto meatballs, you should use lean meat. Although I used ground turkey in the recipe, you can use ground chicken or a mix of the two.
The great thing about adding shredded zucchini to the mix is that it keeps the meat moist.
Yes, these meatballs are packed with nutrition for everyone who enjoys healthy eating. They are high in fiber, vitamin C, and antioxidants and taste amazing too.
Store leftover turkey zucchini meatballs in an airtight container in the refrigerator for up to three days.
Freeze the meatballs by placing them on a baking sheet in a single layer. Once they are completely frozen, place them in a freezer-friendly food storage bag and keep them in the freezer for up to six months.
When you are ready to eat them again, place them in the refrigerator to thaw overnight first.
These chicken or turkey zucchini meatballs can be fried in oil on the stovetop. But I prefer to bake them in the oven because you can cook a lot at once.
However, if you like the crisp dark edges, frying does a much better job of getting those. The meatballs can be placed under the broiler to brown the outside, but it's not the same.
If you enjoyed this keto turkey meatballs recipe, here are more zucchini and low-carb recipes you should make next. They are all perfect appetizers or light lunch ideas.
- Zucchini Fries are a fantastic replacement for french fries, and everyone loves how crispy they are.
- Healthy Zucchini Nachos are the ultimate tailgating party food and full of cheesy goodness.
- Keto Guacamole is chunky, packed with healthy fats, and delicious for all parties.
- Bang Bang Cauliflower is spicy and the best finger food for snacks or lunch.
- Spicy Keto Deviled Eggs are the ultimate things to serve at parties.
Turkey Zucchini Meatballs Baked in the Oven
- 1 pound ground turkey
- 1 medium zucchini grated (about 2 cups)
- ⅓ cup coconut flour
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- 4 cloves garlic
- 2 tablespoons fresh oregano finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon dried onion flakes
- 1 teaspoon cumin
- 2 large eggs beaten
- 1 tablespoon olive oil
- Preheat oven to 400°F.
- Mix all ingredients except olive oil in a medium bowl.
- Drizzle olive oil on 1-2 rimmed baking pans.
- Shape meat mixture into 21 meatballs and place on prepared baking pans.
- Bake meatballs for 18 minutes or until done (165°F) and browned on outside.
Array ( [serving_size] => 3 [calories] => 153 [carbohydrates] => 6 [protein] => 19 [fat] => 5 [saturated_fat] => 1 [cholesterol] => 88 [sodium] => 235 [potassium] => 346 [fiber] => 3 [sugar] => 1 [vitamin_a] => 190 [vitamin_c] => 6.1 [calcium] => 45 [iron] => 1.8 [serving_unit] => meatballs )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published April 12, 2018. Last updated August 4, 2022, with new images and additional recipe information.