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Baked turkey zucchini meatballs without eggs on a platter with tomato sauce alongside

Baked Turkey Zucchini Meatballs Without Eggs

Tender baked turkey zucchini meatballs made without eggs. Squeezed zucchini, quick oats, Greek yogurt, and Parmesan help the mixture hold together.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and standing time 18 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings (4 meatballs each)
Ingredients Equipment Method Notes

Ingredients
  

Turkey zucchini meatballs
  • 1 pound ground turkey thawed and kept cold; about 93% lean is a practical choice
  • 1/2 cup grated zucchini measured after squeezing; from about 1 small zucchini
  • 1/3 cup quick oats measured, then lightly crushed or briefly pulsed
  • 1/4 cup thick plain Greek yogurt not sweetened or flavored
  • 1/4 cup finely grated Parmesan about 25 g
  • 1 teaspoon dried Italian herb blend
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil for brushing the lined baking sheet
Optional for serving
  • 1 1/2 cups prepared tomato sauce warmed separately

Equipment

  • 1 Medium mixing bowl
  • 1 box grater medium holes
  • 1 clean kitchen towel for squeezing zucchini
  • 1 Rimmed baking sheet approximately 18 by 13 inches
  • 1 thin-tip food thermometer

Method
 

Prepare the binder
  1. Wash and trim the zucchini, grate it on the medium holes of a box grater, then wrap it in a clean towel and squeeze until it no longer drips freely. Fluff the shreds and measure 1/2 cup without packing.
  2. In a medium bowl, combine the zucchini, quick oats, yogurt, Parmesan, Italian herbs, garlic powder, onion powder, salt, and pepper. Refrigerate for 10 minutes so the oats can absorb moisture.
  3. Heat the oven to 400°F / 200°C with a rack in the center. Line a rimmed baking sheet with temperature-rated parchment and brush it with the olive oil.
Mix and shape
  1. Fold the cold ground turkey into the chilled binder mixture just until evenly combined. Do not knead.
  2. Refrigerate the complete raw mixture for 5 minutes. Divide into 16 equal portions, approximately 38–40 g each as a shaping guide, and form 1 1/2- to 1 3/4-inch meatballs. Space them at least 1 inch apart.
Bake and serve
  1. Bake for 15 minutes, then check several centers with a thin thermometer inserted from the side. Continue in 2–3-minute intervals until every checked center reaches at least 165°F / 74°C, about 18–24 minutes total.
  2. If using tomato sauce, warm it separately while the meatballs bake. Keep the sauce hot and wait until the fully cooked meatballs have stood on the sheet for 3 minutes before gently coating them. Avoid a hard boil that could break the soft meatballs apart.
  3. Let the cooked meatballs stand on the sheet for 3 minutes, then lift with a thin spatula. Serve four meatballs per portion. Refrigerate leftovers promptly in shallow containers.

Notes

Timing: The 18 minutes of custom time includes a 10-minute refrigerated binder rest, a second 5-minute refrigerated rest after adding the turkey, and a 3-minute stand after baking. The 24-minute cook time uses the upper baking estimate; begin checking at 15 minutes.
Zucchini: Measure the 1/2 cup after squeezing. It should be damp but not dripping. Excess water can make the mixture spread.
Doneness: Ground turkey must reach 165°F / 74°C in the center. Color and surface browning do not confirm safety.
Portioning: Sixteen equal meatballs make four servings. The 38–40 g figure is an approximate shaping guide because zucchini and dairy weights vary.
Dietary note: The formula contains no eggs but does contain dairy. Use certified gluten-free oats and verify packaged ingredients if gluten avoidance is required. If avoiding eggs because of an allergy, check every packaged ingredient label as well as the ingredient list.
Make ahead: Shape up to one day ahead only if that still fits within the turkey's original 1–2-day refrigerated storage window. Keep covered at 40°F / 4°C or below, separate from ready-to-eat foods. Shaping does not restart the storage clock. Bake directly from the refrigerator and verify 165°F / 74°C.
Storage: Refrigerate cooked meatballs within 2 hours, or within 1 hour above 90°F / 32°C. Store at 40°F / 4°C or below for 3–4 days and reheat to 165°F / 74°C.