These healthy, slightly spiced turkey meatballs hide grated zucchini and are baked and drizzled with hot sauce for a little spicy kick. Simple to make, they are great as the main protein dish for dinner or lunch, or as a quick snack. These baked turkey meatballs are Whole30, keto, and gluten-free.

Meatballs are quick and easy to make and you can store a batch in the fridge or freezer for a quick midweek meal or a snack. For these baked turkey meatballs, I use ground turkey mince and grated veggies like zucchini, which are nutritious and budget-friendly. 

These are spiced with a little hot sauce, although the amount you add on top can vary on how much heat you like. A little drizzle gives them a tiny kick and could even be kid-friendly.

Turkey Zucchini Meatballs Nutrition

As a whole dish, these meatballs are rich in B-Vitamins, zinc, selenium, vitamin D and potassium. They are high in protein and low in carbohydrates, suitable to those following a low-carb or keto diet. They are naturally gluten-free and nut-free. Having some hidden veggies, these are great for kids and you can reduce the amount of spice as you see fit.

The recipe makes about 12-14 meatballs depending on size, and I think it’s about 3-4 meatballs per serve. Find the full nutrition breakdown below the recipe. 

Turkey meat nutrition tips: dark turkey meat typically contains more vitamins and minerals than white turkey meat and ground meat is usually a mixture of two. Pasture-raised turkeys will also have higher omega-3 content than factory-farmed turkeys.

Turkey contains the amino acid tryptophan, which is said to cause sleepiness. Not much that you can’t get behind the wheel but it could help those with sleep difficulties. Another upside to this amino acid is that it may help to support healthy levels of serotonin in the body, which promotes alertness and good mood. Probably because you got a good night’s sleep! 

How To Make Baked Turkey Meatballs

Making these turkey meatballs is a piece of cake (or turkey meatloaf cake!). You will find the full recipe card with ingredients and a nutritional breakdown below. Here are the video and the steps for making my baked turkey meatballs recipe.

Step 1. Preheat the oven to 210 C / 410 F.

Step 2. Grate the zucchini.

Step 3. Using your hands, squeeze out the juices from the grated zucchini into a sink (or into a cup so you can use it in a smoothie later). Return the grated flesh to a mixing bowl.

Step 4. Add the rest of the ingredients, including the egg if using, and mix everything really well so the flavours and ingredients are well incorporated (I used my hands to do this).

Step 5. Place a piece of parchment/baking paper over a flat oven tray/sheet pan. Grease lightly with a dash of olive oil (this is optional if you have non-stick paper). Wet your hands and roll the meat mixture into medium-sized balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray).

Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.

Step 6. Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

Recipe Tips & Variations

You can make the meatballs with ground chicken mince, pork or beef as well. They last for around 3 days in the fridge and are very tasty cold. I often grab one or two as a snack, maybe with some cherry tomatoes.

You can also use this turkey meatball mixture to make a turkey zucchini meatloaf or turkey burger patties. Once cooked, you can break the meatballs into scrambled eggs or a veggie stir-fry, add them to a veggie soup or stew for extra protein, or heat them up in a simple tomato sauce to serve over zucchini noodles.

With the ingredients that I use, I would say these meatballs have a slight Mexican flair to them. You could replace coriander and cumin with some parsley and paprika for a more Spanish touch, or some grated ginger and mild curry powder for an Oriental twist.

What To Serve With Turkey Meatballs

I served the meatballs hot out of the oven with a side salad and some veggies, extra hot sauce, lime and garlic aioli (a little grated garlic and mayonnaise). These are also great in tacos, wraps, salads and in soups. Rice or quinoa would make good, energy-dense sides as well. 

Freezing Instructions For Turkey Meatballs

You can pre-bake and store cooked meatballs (once they’ve cooled down) for up to 3 months.

Defrost in the fridge overnight or in a microwave. Alternatively, you can make the mixture and roll the meatballs, then place them on a flat cutting board or a plate and put them in the freezer for 1-2 hours. Once they are frozen solid, transfer them into a Ziplock bag – this way they won’t stick together.

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Full Recipe 

Find the full list of ingredients, instructions, and nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

Healthy spicy turkey meatballs made with grated zucchini, baked and drizzled with hot sauce for a tiny kick. These are Whole30, paleo, keto, gluten-free.

• Preheat the oven to 210 C / 410 F.
• Grate the zucchini.
• Using your hands, squeeze out the juices from the grated zucchini into a sink (or into a cup so you can use it in a smoothie later). Return the grated flesh to a mixing bowl.
• Add the rest of the ingredients, including the egg if using, and mix everything really well so the flavours and ingredients are well incorporated (I used my hands to do this).
• Place a piece of parchment/baking paper over a flat oven tray/sheet pan. Grease lightly with a dash of olive oil (this is optional if you have non-stick paper). Wet your hands and roll the meat mixture into medium-sized balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray). Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.
• Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.

Notes

You can use ground chicken mince, pork or beef for this recipe. 

Nutrition

• Serving Size: 3-4 meatballs
• Calories: 227
• Sugar: 2.2 g
• Sodium: 531.3 mg
• Fat: 11.2 g
• Saturated Fat: 3 g
• Carbohydrates: 4.8 g
• Fiber: 1.1 g
• Protein: 27.4 g
• Cholesterol: 132.8 mg

Keywords: Turkey Recipes, Ground Turkey, Meatball Recipes, Whole30, Keto, Gluten-Free, Paleo, Turkey Meatballs

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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