Baked Turkey Meatballs with Roasted Zucchini and Marinara

Tender, herb-flecked turkey meatballs bake alongside zucchini rounds that go golden and caramelized at the edges. The marinara is bright and savory, no added sugar, letting the tomato shine. This is a straightforward weeknight dinner that feels warm and generous without any fuss. Pair it with cauliflower rice or a green salad if you want something light, or toss it with zucchini noodles for a little more heft. The meatballs hold together beautifully and the whole thing comes together on two sheet pans, which makes cleanup a breeze.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
45 minutes

Ingredients

  • 1¼ lb ground turkey, preferably 93% lean
  • ¼ cup almond flour (or use gluten-free breadcrumbs for GF option)
  • ¼ cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1½ tsp dried oregano
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper, freshly ground, divided
  • 3 tbsp olive oil, divided
  • 2 medium zucchini, sliced into ½-inch rounds
  • 2 cups no-sugar-added marinara sauce (check label to confirm no added sugar or sweeteners)
  • a handful fresh basil, torn, for serving (optional)

Instructions

  1. Line 2 large rimmed baking sheets with parchment paper.
  2. Mince 4 cloves garlic and finely chop ¼ cup fresh parsley.
  3. Preheat your oven to 425°F (220°C).
  4. In a large mixing bowl, combine 1¼ lb ground turkey, ¼ cup almond flour, the 4 cloves garlic, minced, the ¼ cup fresh parsley, finely chopped, 1½ tsp dried oregano, ¾ tsp kosher salt, and ¼ tsp black pepper, freshly ground. Use your hands to mix gently until just combined. Don't overwork it or the meatballs will be dense.
  5. Scoop out about 2 tablespoons of the mixture per meatball and roll into balls. You should get roughly 16 meatballs. Place them on one of the prepared baking sheets, spacing them about an inch apart. Drizzle 1 tbsp olive oil over the meatballs.
  6. Slice 2 medium zucchini into ½-inch rounds. Spread the rounds on the second prepared baking sheet in a single layer. Drizzle with 2 tbsp olive oil, then season with the remaining ¼ tsp kosher salt and ¼ tsp black pepper, freshly ground. Toss to coat evenly.
  7. Place both baking sheets in the preheated oven. Bake for 20 to 25 minutes, until the meatballs are cooked through (an instant-read thermometer should read 165°F or 74°C) and the zucchini rounds are tender with golden, caramelized edges. If the zucchini finishes a few minutes early, pull it out and keep the meatballs going.
  8. While everything bakes, warm 2 cups no-sugar-added marinara sauce in a small saucepan over medium-low heat, stirring occasionally, or microwave it in a bowl until hot.
  9. When the meatballs and zucchini are done, transfer them to a large serving platter or individual plates. Spoon the warm marinara over the top. Scatter a handful of fresh basil, torn, if using.