Turkey and Veggie Meatballs with Marinara (Printable version)

Juicy turkey meatballs with zucchini and carrot, baked and served in homemade marinara sauce.

# 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

# Directions:

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 on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until lightly browned and cooked through.
05 - 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 favorite whole grain.

# Expert Advice:

01 -
  • They're secretly packed with vegetables so your family gets greens without anyone noticing or complaining.
  • The homemade marinara tastes nothing like jarred sauce and comes together while the meatballs bake, keeping your whole dinner under an hour.
  • Leftovers are golden because these actually taste better the next day when everything melds together.
02 -
  • Squeezing the zucchini is absolutely non-negotiable because I learned this the hard way when my first batch turned into dense little hockey pucks that held water like sponges.
  • Don't let the sauce boil hard because a gentle simmer brings out sweetness in the tomatoes, while aggressive boiling makes it taste thin and acidic no matter what you do.
03 -
  • Room temperature ingredients mix more evenly, so pull the turkey and egg from the fridge 15 minutes before you start if you have the time.
  • A splash of wine or broth stirred into the sauce adds complexity that makes people ask if you used store-bought sauce, and the surprise when you say no is worth it.
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