Pesto Zucchini Meatballs
“Healthy” meatballs usually end up dry, flavorless… and not something the family is excited to load up on. One of my favorite ways to spice up my meatballs is by adding pesto. Pesto packs a flavorful punch! Try serving with your favorite grain pasta, or save some macros by trying half pasta, half zoodles … or all zoodles! These meatballs are also great slathered in marinara on a meatball sandwich. Hope you love!
Recipe & photos by: Heather Dahlenburg
Servings: 4 people
- 16 ounces (1lb) extra lean ground turkey
- 1/4 cup (22g) quick cooking oats
- 6 ounces zucchini, grated
- 60 grams basil pesto (I used vegan kale cashew & basil from Trader Joe’s)
- 2 cloves garlic, minced
- 28 grams freshly shaved parmesan cheese
Preheat oven to 375 degrees.
Prepare all vegetables.
Thoroughly mix together all of the ingredients above.
In a zeroed out bowl, measure the total weight of the mixture.
Divide the mixture into 4 even portions.
Form meatballs, about 6 medium sized per serving.
Place on a lightly sprayed baking sheet and bake for 20-25 minutes.
Serving: 6meatballs | Calories: 220kcal | Carbohydrates: 6.4g | Protein: 32.5g | Fat: 7g | Fiber: 1.2g | Sugar: 0.1g