Description
These Ranch Turkey Zucchini Meatballs are bursting with flavor from fresh ingredients and ranch seasoning. Perfect for a quick and healthy dinner, they make easy, homemade comfort food that the whole family will love!
Ingredients
Scale
- ½ cup panko breadcrumbs, plus more as needed
- ⅓ cup plain greek yogurt
- 1 large egg
- 1–½ teaspoons ranch seasoning
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground cumin
- 1 pound ground turkey
- 1 small zucchini or summer squash (about 5 ounces), grated (1½ cups)
- 1 tablespoon high-heat neutral oil, such as avocado oil, more as needed
- ¼ cup finely sliced chives
- ½ cup ranch dressing, for serving
Instructions
- In a medium bowl, combine the breadcrumbs, Greek yogurt, egg, ranch seasoning, salt, and cumin. Mix in the ground turkey and grated zucchini until well combined.
- If the mixture feels too wet, add an additional ¼ cup breadcrumbs and chill it in the refrigerator for 5 to 10 minutes to help absorb the moisture.
- Line a baking sheet with parchment paper. Scoop 2 to 3 tablespoons of the mixture and roll it into a meatball shape. Place it on a plate or baking sheet. Repeat until all mixture is formed into about 15 meatballs.
- Heat a large skillet over medium heat. Add 1 tablespoon of oil and, once hot, cook the meatballs in batches if necessary, turning them until they are cooked through and reach at least 165ºF, about 8 to 10 minutes.
- Garnish with chives and serve with ranch dressing.
Notes
Mix the ingredients thoroughly to ensure even flavor distribution.
Adjust the amount of breadcrumbs according to the moisture of the mixture for better forming of meatballs.
Serve with extra ranch dressing on the side for dipping.
Nutrition
- Serving Size: 1 meatball
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg