Description
These Ranch Turkey Zucchini Meatballs are packed with flavor and healthy ingredients. A quick and satisfying meal perfect for family dinners or snacks!
Ingredients
Scale
- ½ cup panko breadcrumbs, plus more as needed
- ⅓ cup plain greek yogurt
- 1 large egg
- 1–½ teaspoons ranch seasoning
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground cumin
- 1 pound ground turkey
- 1 small zucchini or summer squash (about 5 ounces), grated (1½ cups)
- 1 tablespoon high-heat neutral oil, such as avocado oil, more as needed
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, mix together the breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin.
- Incorporate the ground turkey and grated zucchini until well blended. If the mixture is too wet, add ¼ cup more breadcrumbs and refrigerate for 5 to 10 minutes.
- Preheat a baking sheet lined with parchment paper. Form 2 to 3 tablespoons of the mixture into balls and place on the sheet. Repeat until all mixture is used.
- Heat a large skillet over medium heat. Add the oil and cook the meatballs in batches, turning frequently, for 8 to 10 minutes or until they reach 165ºF internally.
- Garnish with chives and serve with ranch dressing.
Notes
Feel free to adjust the amount of ranch seasoning according to your taste preference.
For a crunchier texture, add more panko breadcrumbs as needed.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg