Clean Eating Turkey Veggie Meatballs (Print version)

Juicy turkey and veggie meatballs baked and simmered in vibrant homemade marinara sauce.

# What You 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, taking care not to overmix.
03 - Use a tablespoon or small scoop to form 18 to 20 meatballs. Arrange on the prepared baking sheet.
04 - Bake meatballs for 18 to 20 minutes until lightly browned and cooked through.
05 - While meatballs bake, 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 your favorite whole grain.

# Expert Advice:

01 -
  • These meatballs stay moist and tender because the grated vegetables release their moisture and keep everything juicy from the inside.
  • You can throw together the whole meal in under an hour, making it perfect for weeknight dinners when you want something that doesn't feel rushed or heavy.
  • The sauce is tangy and fresh without any cream or processed ingredients, so you actually taste the tomatoes and herbs.
02 -
  • Squeezing the excess moisture from your grated zucchini is non-negotiable—if you skip this, your meatballs will turn out soggy and fall apart, so take 30 seconds to really press it out in a clean kitchen towel.
  • Don't let your sauce boil aggressively; a gentle simmer allows the tomatoes to break down naturally and the flavors to marry together without becoming sharp or one-dimensional.
03 -
  • If you're using almond flour instead of oats, use slightly less because it's denser and can make meatballs heavier—start with about 1/4 cup and adjust from there.
  • Let your meatballs rest for a couple of minutes on the baking sheet before transferring them to the sauce so they hold their shape better and don't fall apart.
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