Ground Turkey & Zucchini Meatballs - Kraft Recipes Top
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Ground Turkey & Zucchini Meatballs

Prep Time
Total Time

4 servings

What You Need

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Make It

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  • Mix all ingredients except oil and pasta sauce just until blended; shape into 20 (1-1/2-inch) meatballs.
  • Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add half the meatballs; cook 5 to 6 min. or until evenly browned on all sides, turning occasionally. Remove browned meatballs from skillet; set aside. Repeat with remaining oil and meatballs.
  • Return all meatballs to skillet. Stir in pasta sauce. Bring just to boil, stirring frequently; cover. Simmer on medium-low heat 10 min. or until meatballs are done (165°F) and heated through, stirring occasionally.

How to Seed the Zucchini

To easily remove the seeds from the zucchini, cut the zucchini in half, then use a small spoon to scrape out the seeds from insides of both zucchini halves.

Storage Know-How

These meatballs make great leftovers. Cool the cooked meatballs, then place in airtight container and refrigerate up to 1 week, or freeze up to 3 months. To reheat before serving, spoon meatballs into microwaveable container; cover. Microwave on HIGH 3 to 4-1/2 min. ot until meatballs are heated through, stirring after 2 min. If frozen, thaw overnight in refrigerator before reheating as directed.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 420
Total fat 24g
Saturated fat 7g
Cholesterol 125mg
Sodium 980mg
Carbohydrate 22g
Sugars 9g
Protein 31g
% Daily Value
Vitamin A 35 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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