THE RECIPE JOURNAL · Main Course
Clean-Eating Zucchini Meatballs
These zucchini meatballs are a delicious and healthy twist on a classic favorite. Packed with fresh ingredients and simple flavors, they’re perfect for a clean-eating meal that doesn’t sacrifice taste.
FROM THE KITCHEN • Clean-Eating Zucchini Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the sweet potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat to a gentle simmer and cook until the potatoes are soft, about 20 minutes. Drain the water, then mash the sweet potatoes in a big bowl and let them cool down a bit.
02
Step 2
While the potatoes are cooling, preheat your oven to 350°F (175°C). Once the sweet potatoes are ready, add the zucchini and yellow squash to the bowl. Toss in the ground turkey and sprinkle with some black pepper. Mix everything together until it’s well combined.
03
Step 3
Next, shape the mixture into small meatballs, about an inch wide, and arrange them in a 9x13-inch baking dish. Pop the dish into the oven and bake for 35 to 40 minutes, or until the meatballs are cooked through and no longer pink inside.
Why you’ll love it
These meatballs are a fresh and healthy twist on a classic favorite. Using zucchini adds moisture and nutrition without extra calories. They are perfect for anyone looking to eat clean without sacrificing flavor.
How to serve
Serve these meatballs over a bed of spiralized zucchini noodles or whole-grain pasta for a balanced meal. They also work well with a side salad or roasted vegetables for added freshness and crunch.
Storage & leftovers
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat gently to keep them tender.
