Description
Ranch Turkey Zucchini Meatballs deliver irresistible flavor with simple prep, featuring ground turkey, zucchini, and ranch seasoning. Ideal for a quick, healthy dinner!
Ingredients
Scale
- ½ cup panko breadcrumbs
- 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
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, mix together the panko breadcrumbs, Greek yogurt, egg, ranch seasoning, kosher salt, and ground cumin.
- Incorporate the ground turkey and grated zucchini into the mixture until fully blended.
- If the mixture is too wet, add more breadcrumbs and chill in the refrigerator for 5 to 10 minutes.
- Preheat a large, heavy skillet over medium heat and add oil.
- Form 2 to 3 tablespoons of the meatball mixture into balls and place on a baking sheet.
- Cook the meatballs in batches for about 8 to 10 minutes, turning frequently until they reach 165ºF.
- Garnish the cooked meatballs with chives and serve with ranch dressing.
Notes
For a crunchier texture, feel free to add more breadcrumbs if the mixture is too wet.
These meatballs can be baked instead of fried; place them on a baking sheet at 400ºF for 20-25 minutes.
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg