Description
These Ranch Turkey Zucchini Meatballs are bursting with flavor and are easy to prepare. Made with ground turkey, fresh zucchini, and tangy ranch seasoning, they offer a healthy twist on a classic comfort dish—perfect for a quick dinner or meal prep.
Ingredients
Scale
- ½ cup panko breadcrumbs, plus more as needed
- â…“ 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, combine the breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin.
- Mix in the ground turkey and grated zucchini until fully combined.
- If the mixture is too wet, add ¼ cup more breadcrumbs and refrigerate for 5 to 10 minutes.
- Line a baking sheet with parchment paper and form the meat mixture into balls, placing them on the sheet.
- Heat a large skillet over medium heat and add oil.
- Cook the meatballs in batches, turning frequently, until cooked through to at least 165ºF, about 8 to 10 minutes.
- Sprinkle with chives and serve with ranch dressing.
Notes
For extra moisture absorption, let the mixture rest briefly in the refrigerator after adding breadcrumbs.
Feel free to adjust the amount of ranch seasoning based on your taste.
These meatballs are great for meal prep and can be stored in the fridge for several days.
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg