Easy Turkey Veggie Meatballs

Let’s talk about meatballs – but not the kind your grandma used to make. I’ve been trying to add more vegetables to our family meals, and these turkey veggie meatballs have become a regular at our dinner table. My kids actually ask for them now, which is pretty much a miracle when it comes to anything with vegetables.

I started making these on busy weeknights when I needed something quick but still wanted to serve a healthy dinner. They’re lighter than traditional meatballs, and honestly, they’re so good that even my meat-loving husband doesn’t miss the beef version. Plus, they’re perfect for meal prep – I often make a double batch on Sunday and use them throughout the week.

Whether you’re trying to eat healthier, need a kid-friendly dinner option, or just want to switch things up, these meatballs might be exactly what you’re looking for. And the best part? You probably have most of the ingredients in your kitchen right now.

What Kind of Ground Turkey Should I Use?

For these meatballs, ground turkey thigh meat is your best bet since it has a bit more fat than turkey breast, which helps keep your meatballs juicy and tender. Regular ground turkey from the supermarket is typically a mix of light and dark meat, which works fine too – just check the label to see what you’re getting. If you can only find lean ground turkey breast, don’t worry – the added vegetables and butter in this recipe will help maintain moisture. Just avoid the extra lean varieties (99% fat free) as they can make your meatballs too dry and tough. When buying ground turkey, make sure it’s fresh and has a pink, not gray, color.

Options for Substitutions

This healthy meatball recipe is super adaptable and lets you play around with different ingredients. Here’s what you can swap:

• Ground turkey: While ground turkey thigh meat gives the best results for juicy meatballs, you can use ground chicken, lean ground beef, or even ground pork. If using breast meat, add an extra tablespoon of melted butter to keep things moist.
• Vegetables: The beauty of these meatballs is that you can switch up the veggies! Try grated zucchini (just squeeze out the excess moisture), finely chopped bell peppers, or grated cauliflower instead of broccoli. Just keep the total amount of veggies the same.
• Coconut flour: No coconut flour? Use 1/4 cup of almond flour, or 1/3 cup of regular breadcrumbs instead – coconut flour is super absorbent, so you’ll need more of other flour types.
• Egg: For an egg-free version, try 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water (let it sit for 5 minutes to gel up).
• Butter/ghee: Feel free to swap with olive oil or any other cooking oil you prefer. This adds moisture, so don’t skip it!
• Herbs: Fresh herbs can be swapped for dried (use 1 teaspoon dried for every tablespoon of fresh). Mix and match herbs based on what you have – basil, parsley, and dill all work great.

Watch Out for These Mistakes While Cooking

The biggest challenge with turkey meatballs is preventing them from becoming dry and tough – using ground turkey thigh meat instead of breast meat gives you a better chance at juicy results, and avoid overworking the mixture when combining ingredients. A common mistake is cooking these meatballs at too high a temperature, which can lead to a crispy outside but raw inside – instead, maintain a medium heat and turn them frequently for even cooking. To ensure your meatballs hold together well, don’t skip the 15-minute resting time in the refrigerator before cooking, as this allows the coconut flour to fully absorb moisture and act as a better binder. For the best texture, make sure your vegetables are finely chopped and pre-cooked (especially the broccoli and carrots), as raw vegetables can release too much moisture during cooking and make your meatballs fall apart.

What to Serve With Turkey Veggie Meatballs?

These healthy meatballs are super flexible when it comes to serving options! For a cozy weeknight dinner, try them over your favorite pasta with marinara sauce, or keep things light with zucchini noodles. You can also serve them over fluffy rice or quinoa to soak up any sauce you choose – I particularly like them with a lemony herb sauce or simple chicken broth. If you’re looking for a low-carb option, these meatballs are great over cauliflower rice or a big bed of roasted vegetables. Since they already pack plenty of veggies inside, a simple side salad with olive oil and lemon juice is all you need to round out the meal.

Storage Instructions

Keep Fresh: These turkey veggie meatballs will stay good in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep – I like to make a batch on Sunday and use them throughout the week for quick lunches or easy dinners with some zucchini noodles or cauliflower rice.

Freeze: These meatballs are fantastic for freezing! Let them cool completely, then place them on a baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag or container and they’ll keep for up to 3 months. This is such a time-saver for busy weeknights!

Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes, or heat them in a covered skillet over medium-low heat until they’re heated through. If they’re frozen, thaw them overnight in the fridge first. You can also drop them straight into your favorite simmering sauce from frozen – just give them a few extra minutes to heat up completely.

Preparation Time	15-20 minutes
Cooking Time	15-18 minutes
Total Time	30-38 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 40-45 g
• Carbohydrates: 20-25 g

Ingredients

• 1 pound ground turkey (preferably from thigh meat)
• 1/2 cup broccoli florets, lightly steamed and finely chopped
• 1/2 cup finely chopped kale (or any leafy green)
• 1/2 cup finely chopped carrots
• 2 tablespoons fresh cilantro, finely chopped (or substitute with basil, parsley, or dill)
• 1 egg, well beaten
• 2 tablespoons melted butter or ghee
• 1 tablespoon coconut flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Pepper to taste

Step 1: Prepare the Baking Equipment

Begin by preheating your oven to 400°F (204°C).

While the oven is preheating, line a baking sheet with parchment paper to prevent sticking.

Alternatively, you can place a cooling rack on top of the baking sheet if you prefer to allow the heat to circulate around the meatballs more evenly.

Step 2: Mix Meatball Ingredients

In a large bowl, combine all the meatball ingredients.

Make sure to mix them until everything is well incorporated.

This ensures that each meatball has an even distribution of flavors and ingredients.

Step 3: Form the Meatballs

Using your hands or a small cookie scoop for uniform size, roll the mixture into approximately 28-30 small meatballs.

Try to make them as even as possible in size to ensure they cook evenly.

Step 4: Bake the Meatballs

Place the rolled meatballs onto your prepared baking sheet.

Transfer the sheet to the preheated oven and bake the meatballs for 15-18 minutes.

You’ll know they’re done when they’re cooked through and have a slightly golden exterior.