Are you a porcupine meatball fan? I sure am. These easy and healthy Turkey Zucchini Porcupine Meatballs were a hit with our family. No one even noticed the zucchini. I’ve said it once, and I’ll say it again: I LOVE HIDING VEGGIES IN MY KIDS’ FOOD! This recipe is a little different than the Classic Porcupine Meatballs I posted a couple of months back.
Instead of cooking the meatballs in a sauce, I just cooked them in chicken stock. It worked really well, but since making them this way doesn’t leave a sauce to serve over the noodles, I tossed our noodles in butter and Parmesan cheese.
Serving them with Angel Hair Pasta, Homemade Rice-a-Roni, or buttered rice would also be yummy.
More Hidden Veggie Recipes
- Ketchup Sloppy Joes
- Asian Chicken Lettuce Wraps
- Korean Beef Bowls
- Beef and Peppers with Egg Noodles
- Easy Homemade Pot Stickers
- Crustless Quiche Egg Casserole
I loved being able to pull out leftovers the next day and quickly heat a meatball up for my two youngest kids who are home with me for lunch. It made me think I should make a double batch next time and freeze half for easy lunches.
HOW TO MAKE TURKEY ZUCCHINI MEATBALLS
- In a medium mixing bowl, combine ground turkey, shredded zucchini, rice, egg, chopped onion, parsley, salt, and pepper. Mix well.
- Form mixture into golf-ball-size meatballs. Place meatballs evenly spaced in a glass 9×13 baking dish.
- Pour chicken stock over the meatballs and cover tightly with foil.
- Bake at 350 degrees for one hour.
- Serve with rice or pasta.
- Enjoy!
Tips for making Turkey Zucchini Porcupine Meatballs
- Instead of measuring out the 1 1/2 cups of grated zucchini, I usually just grate an entire small to medium size zucchini.
- If you’re not a fan of zucchini, you can sub carrots or mushrooms, yellow squash, or even shredded sweet potatoes. The possibilities are endless.
- Make a double batch and freeze half for another meal.
More Meatball Recipes
- 1½ lbs of ground turkey
- 1-1½ cups finely shredded zucchini
- 1 egg
- ½ cup uncooked long-grain rice
- ¼ cup finely chopped onion
- 1 tbsp dried parsley
- ½ tsp salt
- ⅛ tsp ground pepper
- 2½ cups chicken stock or chicken broth
- In a medium mixing bowl, combine ground turkey, shredded zucchini, rice, egg, chopped onion, parsley, salt, and pepper. Mix well.
- Form mixture into golf-ball-size meatballs. Place meatballs evenly spaced in a glass 9x13 baking dish.
- Pour chicken stock over the meatballs and cover tightly with foil.
- Bake at 350 degrees for one hour.
- Serve with rice or pasta.
- Enjoy!
We are using a mix of this recipe and the traditional one for dinner tonight! We love to add zucchini but love the sauce too!
Yum! Sounds delicous!