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A close up image of baked turkey zucchini meatballs that used pepperoni and croissant in the recipe.

Baked Turkey Meatballs with Zucchini and Pepperoni

Sara
Baked turkey meatballs with croissant, zucchini, and pepperoni. These are so tender, flavorful, and way more interesting than your average meatball!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 12 meatballs
Calories 75 kcal

Ingredients
  

  • 8 oz. Ground Turkey
  • 1 cup finely chopped Croissant
  • 2 tbsp. Whole Milk
  • 1/2 cup grated, then finely chopped Zucchini
  • 1/4 cup minced Shallot
  • 1/4 cup finely chopped Pepperoni
  • 1 tbsp. Mayonnaise
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Kosher Salt I use Diamond Crystal Kosher Salt
  • 1/2 tsp. Garlic Powder
  • 2 tbsp. finely grated Parmesan Cheese

Instructions
 

  • Combine the Croissant, Milk, and Ground Turkey. In a large bowl, combine the finely chopped croissant, whole milk, and ground turkey. Use a spatula to gently mix them all together until just combined. (Over-mixing meatballs makes them dense!) You want the croissant to absorb the liquids at this point.
    A bowl of ground turkey and chopped croissant mixed together.
  • Prep the Zucchini. Using the large holes of a box grater, grate 1/2 cup of zucchini. Transfer it to a paper towel, then squeeze as much liquid as possible out of it (you should get about 1-2 tablespoons of liquid out). Transfer it to a cutting board and finely chop it.
    Grated and finely chopped zucchini resting on a paper towel.
  • Combine Everything Add the zucchini, pepperoni, shallot, mayonnaise, Italian seasoning, salt, garlic powder, and Parmesan cheese to the bowl with the ground turkey mixture. Use the spatula (or your hands) to gently mix everything together until just combined.
    A ground turkey mixture being mixed with a small spatula in a ceramic bowl.
  • Make the Meatballs. Preheat the oven to 375º F. Line a 1/4 baking sheet (9 1/2″ x 13″) with parchment paper. Use a #40 cookie scoop or a tablespoon to scoop 2 tablespoon mounds of turkey mixture onto the prepared baking sheet, leaving a little room between each one. Repeat until the turkey mixture is gone; you should have about 12 meatballs. Roll each mound in between your hands to form a uniform ball. (Note: this mixture will be WET, and they don’t have to be perfect!)
    A woman's hand holding a ground turkey meatball before baking it.
  • Bake the Meatballs. Bake the meatballs in the preheated oven for 15-18 minutes, or until lightly browned and cooked through. Serve hot with spaghetti and marinara sauce, fluffy rice with a drizzle of Alfredo sauce, buttered noodles, or roasted vegetables!
    Twelve baked turkey zucchini meatballs resting on a baking sheet lined with parchment paper.

Notes

Ground Turkey: I use 85/15 fat blend. You can use a leaner blend, like 90/10 or 93/7, or use ground chicken instead!
Croissant: I use one standard croissant to get 1 cup. The croissant can be a couple of days old. If you'd rather use breadcrumbs, reduce the amount to 1/2. cup.
Pepperoni: Check the deli section at your grocery store for pepperoni. You can buy just a few slices of it if you don't want leftovers.
Store leftover meatballs in an airtight container the refrigerator for up to 4 days. Freeze for up to three months, then thaw in the refrigerator overnight before reheating. Reheat in the air fryer at 350ºF for 3-4 minutes, or until warmed. Or in a warm skillet over medium-low heat for a few minutes until warmed through.

Nutrition

Serving: 1meatballCalories: 75kcalCarbohydrates: 4gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 17mgSodium: 192mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 193IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baked turkey meatballs
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