Turkey Meatballs with Grilled Zucchini, Sun-Dried Tomatoes & Basil
Juicy turkey meatballs infused with garlic, herbs, and Parmesan, paired with smoky grilled zucchini ribbons, tangy sun-dried tomatoes, and fragrant basil. This Mediterranean-inspired dish is balanced, colorful, and full of vibrant summer flavors — simple, wholesome, and absolutely delicious.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Turkey Meatballs:
500g (1 lb) ground turkey (preferably lean, 93%)
1 egg
2 tbsp breadcrumbs (or almond flour for gluten-free)
2 tbsp grated Parmesan cheese
2 cloves garlic, minced
1 tbsp finely chopped basil (or parsley)
1 tbsp olive oil (for cooking)
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Optional: a pinch of chili flakes (for mild heat)
For the Zucchini & Sun-Dried Tomato Mix:
2 medium zucchinis, sliced lengthwise or into rounds
¼ cup sun-dried tomatoes (in oil), chopped
1 tbsp olive oil (use the oil from the sun-dried tomatoes jar for extra flavor)
1 clove garlic, minced
Salt and pepper, to taste
For Garnish & Serving:
Fresh basil leaves, roughly torn
A squeeze of lemon juice
Optional: grated Parmesan or crumbled feta on top
Instructions
1. Make the Turkey Meatballs
1. In a large bowl, mix ground turkey, egg, breadcrumbs, Parmesan, garlic, basil, oregano, salt, and pepper until just combined.
2. Form into small meatballs (about 1–1.5 inches in diameter).
3. Heat 1 tbsp olive oil in a skillet over medium heat.
4. Add the meatballs and cook for 10–12 minutes, turning occasionally, until golden brown and fully cooked (internal temperature 75°C / 165°F).
5. Transfer to a plate and keep warm.
2. Grill the Zucchini
1. Brush zucchini slices lightly with olive oil and sprinkle with salt and pepper.
2. Grill on a grill pan or outdoor grill for 2–3 minutes per side until tender and slightly charred.
3. Remove and set aside.
3. Prepare the Sun-Dried Tomato Mix
1. In the same skillet used for the meatballs, add 1 tbsp olive oil and minced garlic.
2. Sauté for 30 seconds, then add chopped sun-dried tomatoes.
3. Stir in a squeeze of lemon juice to balance the richness.
4. Assemble the Dish
1. Arrange grilled zucchini on a plate or shallow bowl.
2. Top with turkey meatballs and spoon the sun-dried tomato mixture over them.
3. Garnish with fresh basil leaves and grated Parmesan or feta (if desired).
Notes & Tips
For extra flavor, add a splash of balsamic glaze over the finished dish.
You can serve this with a side of lemon rice, couscous, or quinoa for a fuller meal.
Bake the meatballs (at 200°C / 400°F for 15–18 minutes) if you prefer a hands-off method.
frequently asked questions FAQs
Q: Can I use chicken instead of turkey?
A: Yes — ground chicken works perfectly and gives a similar light, tender texture.
Q: Can I make this dairy-free?
A: Absolutely! Skip the Parmesan or replace it with nutritional yeast for a similar umami flavor.
Q: How long do leftovers last?
A: Store in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet.
Nutritional Information
Calories: 420 kcal
Protein: 36g
Fat: 22g
Carbohydrates: 15g
Fiber: 3g
Sugar: 4g