Turkey Zucchini Meatballs

These Turkey Zucchini Meatballs are a great option when you want something healthy, filling, and full of flavour without making dinner complicated. The grated zucchini keeps the meatballs moist, while the sweet and smoked paprika add warmth and colour.

They can be baked in the oven or cooked in the air fryer, making them easy to adapt depending on what you prefer. The lemon yoghurt sauce is fresh, creamy, and perfect for dipping or drizzling over the meatballs.

Serve them with a crisp salad for a lighter meal, with rice for something more filling, or tucked into flatbreads with extra herbs and vegetables.

Servings: 2 - Prep: 15 min - Cook: 20 min oven / 13 min air fryer - Total: 35 minutes oven / 28 minutes air fryer

Ingredients

Meatballs

• 300 g turkey mince

• 1 medium zucchini, grated and squeezed dry

• 1 egg

• 30 g breadcrumbs

• ½ tsp sweet paprika

• ½ tsp smoked paprika

• ½ garlic clove, grated

• 1 tbsp chopped parsley

• ¼ tsp salt

• ⅛ tsp black pepper

• ½ tbsp olive oil, for drizzling or spraying

Yoghurt Sauce

• 100 g Greek yoghurt

• ½ tbsp lemon juice

• ½ small garlic clove, grated

• ½ tbsp chopped parsley

• Small pinch of salt

Instructions

1. Preheat the Oven or Air Fryer

For the oven, preheat to 220°C / 200°C fan / 425°F. Line a baking tray with baking paper. For the air fryer, preheat to 200°C / 390°F.

2. Prepare the Zucchini

Grate the zucchini, then squeeze out as much liquid as possible using your hands, a clean tea towel, or kitchen paper. This step is important because too much moisture can make the meatball mixture too soft.

3. Make the Meatball Mixture

In a large bowl, add the turkey mince, squeezed zucchini, egg, breadcrumbs, sweet paprika, smoked paprika, grated garlic, parsley, salt, and black pepper. Mix gently until everything is combined. Try not to overmix, as this can make the meatballs dense.

4. Shape the Meatballs

Shape the mixture into 14 - 16 small meatballs. Place them on the lined baking tray or in the air fryer basket, leaving a little space between each one.

5. Add a Little Oil

Drizzle or spray the meatballs lightly with olive oil. This helps them turn golden and prevents them from drying out.

6. Cook the Meatballs

Oven method: Bake for 16–20 minutes, turning once halfway through, until golden and cooked through. Air fryer method: Cook for 10–13 minutes, shaking or turning once halfway through. The meatballs are ready when they are cooked through and reach an internal temperature of 74°C / 165°F.

7. Make the Yoghurt Sauce

While the meatballs cook, mix the Greek yoghurt, lemon juice, grated garlic, chopped parsley, and a small pinch of salt in a bowl. Taste and adjust with a little more lemon juice or salt if needed.

8. Serve

Serve the turkey zucchini meatballs warm with the yoghurt sauce. They are delicious with salad, rice, roasted vegetables, or wrapped in flatbreads with extra herbs and fresh vegetables.

Tips and Tricks

✅ Squeeze the zucchini really well. This is the most important step. If the zucchini is too wet, the meatballs may become too soft and difficult to shape.

✅ Use small meatballs for faster cooking. Smaller meatballs cook more evenly and are perfect for both the oven and air fryer.

✅ Lightly oil the outside. A small drizzle or spray of oil helps the meatballs turn golden without needing to fry them.

✅ Check the internal temperature. Turkey should be cooked through to 74°C / 165°F for food safety.

✅ Adjust the garlic to taste. Raw garlic in the yoghurt sauce can be strong, so start with a small amount and add more if you like.

✅ Make the sauce ahead. The yoghurt sauce can be made a few hours in advance and kept in the fridge until serving.

✅ Serve them different ways. Try them with rice bowls, salad plates, wraps, flatbreads, or as a high-protein snack with the sauce on the side.