Tasty Turkey Veggie Meatballs

After my husband got a hand written note from the doctor a few years ago telling him his cholesterol was too high (hereditary) we decided to trade in red meat for more chicken, turkey, fish and beans. One of the things I have missed the most is a good meatball. It’s hard to swap turkey for beef, especially when you are spoiled by your nonna with authentic Italian meatballs that are to D I E for.

Today I tried out Jessica Alba’s recipe which is the best turkey meatball recipe I have tried so far in my quest for finding a healthier optionĀ for us.

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The combination of zucchini, carrots and Italian seasoning added a nice little kick to plain turkey meatballs and the recipe couldn’t have been easier to follow. We also had a ton of leftovers which means meatball sandwiches for lunch tomorrow! Next time I will probably cut the ingredients in half since it is just the two of us.

Jessica Alba’s Turkey Meatballs


2 pounds lean ground turkey

1 cup panko (Japanese breadcrumbs)

1/4 cup finely chopped carrots

1/4 cup finely chopped zucchini

1/4 cup finely chopped onion

2 large eggs

2 tablespoons Italian seasoning

1 tablespoon coarse sea salt

2 tablespoons olive oil

3/4 cup homemade or store-bought low-sodium chicken broth


In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Enjoy!

We served these over Zoodles with a basic marinara but I think I may even add this recipe to my appetizer ideas!

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