Turkey Zucchini Meatballs with Roasted Potatoes, Tzatziki & Fresh Salad

July 24, 2025 • 0 comments

These turkey zucchini meatballs come together easily and bake in the oven, giving you hands-off time while dinner cooks. Grated zucchini adds moisture (no dry meatballs here!) while helping you put your garden or farmer’s market zucchini to good use. I've paired the meatballs with sheet pan roasted potatoes and a simple fresh salad you can toss together while everything bakes. You can serve it with tzatziki, using either a quick homemade version or your favorite store-bought option. This is a bright, crowd-pleasing dinner that comes together easily. Tip for feeding little ones: try shaping the meatballs into nuggets and coating them with extra breadcrumbs for a fun finger-food option.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Directions

Ingredients

Meatballs

1 lb Ground Turkey
1 small-medium sized zucchini, grated (about 1 ½ cup )
½ cup grated parmesan
½ cup breadcrumbs (panko or regular will work)
1 shallot or small onion, finely diced
2 garlic cloves, minced
3 tbsp fresh herbs (dill, parsley or a mix)
salt & pepper

Roasted Potatoes

8 -10 golden potatoes, quartered
3 tbsp extra-virgin oil
salt

Tzatziki Ingredients: You can quickly mix up this fresh tzatziki or use your favorite store-bought version!

½ cup greek yogurt

¼ cup finely grated cucumber
1 lemon zested
1 tablespoon lemon juice
½ tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped dill

Salad

1 cup arugula
1 cup tomatoes, halved (cherry or grape)
1 cup cucumber, sliced & quartered
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
3 tbsp feta
salt & pepper

Directions:

Prep the Oven & Meatballs

Preheat your oven to 425°F.
In a large bowl, combine the ground turkey, grated zucchini, parmesan, breadcrumbs, shallot, garlic, fresh herbs, salt, and pepper. Mix gently until just combined. Avoid over mixing to keep the meatballs tender.
Using a tablespoon, form into balls (about 20–22 meatballs) and place on one side of a parchment-lined baking sheet.

Add the Potatoes

In a bowl, toss the quartered potatoes with olive oil and salt. Place them on one side of the baking sheet, leaving room for the meatballs on the other side.

Bake

Bake for 15 minutes, or until meatballs reach 165°F internally.
Remove the meatballs, then turn your oven to broil and cook the potatoes for an additional 5–10 minutes until golden and crispy.

Make the Tzatziki

While the meatballs and potatoes bake, combine all tzatziki ingredients in a small bowl. Stir, then place in the fridge to chill.Or, use your favorite store-bought tzatziki to keep it simple!

Toss the Salad

In a bowl, combine arugula, tomatoes, and cucumber. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss gently. Sprinkle crumbled feta on top.

Serve & Enjoy

Plate the warm meatballs and crispy potatoes alongside the fresh salad and a dollop of cool tzatziki. Enjoy a bright, nourishing meal perfect for a summer dinner.

by Courtney Johnson