📝 About This Recipe
These turkey meatballs are a game-changer for picky eaters, blending lean protein with hidden moisture-rich veggies for a tender, never-dry bite. Perfectly sized for small hands, they feature a mild, savory flavor profile that bridges the gap between a classic meatball and a chicken nugget. Whether served at a birthday party or a Tuesday night dinner, these golden bites are designed for maximum dipping fun.
🥗 Ingredients
The Meatball Base
- 1 pound Ground Turkey (93% lean is best for moisture)
- 1/2 cup Panko Breadcrumbs (plain or whole wheat)
- 1 large Egg (beaten)
- 2 tablespoons Milk (helps soften the breadcrumbs)
- 1/4 cup Parmesan Cheese (finely grated)
The Flavor & Nutrition Boosters
- 1/2 cup Zucchini (finely grated and squeezed dry)
- 1/4 cup Carrot (finely grated)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Kosher Salt (adjust to preference)
- 1 tablespoon Olive Oil (for brushing)
The 'Honey-Mustard' Dipping Sauce
- 1/4 cup Greek Yogurt (plain, full fat preferred)
- 2 tablespoons Mayonnaise
- 1 tablespoon Yellow Mustard (mild flavor)
- 1 tablespoon Honey
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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2
In a small bowl, combine the panko breadcrumbs and milk. Let them sit for 5 minutes to create a 'panade,' which keeps the turkey incredibly moist.
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3
Grate the zucchini and carrot using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze hard to remove as much excess water as possible.
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4
In a large mixing bowl, lightly beat the egg. Add the ground turkey, soaked breadcrumbs, grated vegetables, Parmesan cheese, garlic powder, onion powder, parsley, and salt.
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5
Using clean hands or a sturdy spatula, gently mix the ingredients until just combined. Be careful not to overwork the meat, or the meatballs will become tough.
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6
Scoop about 1 tablespoon of the mixture at a time and roll between your palms to form small, 1-inch balls (perfect for little hands!). You should get about 20-24 meatballs.
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7
Place the meatballs on the prepared baking sheet, leaving about an inch of space between each one.
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8
Lightly brush the tops of the meatballs with olive oil or give them a quick spray with non-stick cooking spray to help them brown.
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9
Bake for 18-22 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are lightly golden on the outside.
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10
While the meatballs bake, whisk together the Greek yogurt, mayo, mustard, and honey in a small bowl until smooth to create the dipping sauce.
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11
Remove the meatballs from the oven and let them rest for 3-5 minutes. This allows the juices to redistribute so they stay tender.
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12
Serve the meatballs warm on a platter with toothpicks (for older kids) or simply piled high next to the dipping sauce.
💡 Chef's Tips
Squeeze that zucchini: If you don't remove the water from the zucchini, the meatballs will be mushy rather than firm. Don't overmix: Stop mixing as soon as the ingredients look uniform to keep the texture light and airy. Wet your hands: If the turkey mixture feels too sticky while rolling, lightly dampen your hands with water to prevent sticking. Make ahead: These freeze beautifully! Freeze them on a tray first, then transfer to a bag; bake from frozen for 25-30 minutes. Swap the cheese: If your kids aren't fans of Parmesan, mild cheddar or even nutritional yeast work well as substitutes.
🍽️ Serving Suggestions
Serve with a side of crunchy cucumber slices and baby carrots for a 'snack plate' style dinner. Pair with sweet potato fries or roasted potato wedges for a healthy take on a fast-food meal. Offer multiple 'dips' like mild salsa or sugar-free ketchup to make it an interactive experience. Serve over a small bed of buttered noodles or quinoa if you want a more substantial meal. Complement with a cold glass of milk or a diluted fruit spritzer.