These baked turkey and courgette meatballs are full of flavour – and vegetables. Adding the grated courgettes to the meat makes them even more juicy. They are so simple to make and baked in the oven for minimal mess. Tossed in a simple tomato sauce and placed on top of your favourite pasta or rice with a sprinkling of parmesan. They make the perfect mid-week meal, ready on the table in just over 30 minutes.
Sneaking in the vegetables
There’s something comforting about a tray of meatballs bubbling away in the oven, especially when they’re packed with hidden vegetables and big flavour. These turkey and courgette meatballs stay incredibly juicy thanks to the grated courgette – it keeps the meat tender without adding heaviness, and it’s a brilliant way to sneak in extra veg. Baking them means no frying, no splatter, and no hovering over the hob. Just roll, bake, and let the oven do the work, perfect for the mid-week madness.
Adding a simple tomato sauce
Once they’re golden, they’re tossed through a simple tomato sauce that clings to the meatballs, soaking into the pasta beneath. A freshly made, wholesome tomato sauce is so much better than anything from a jar. Topped with a sprinkle of parmesan and a twist of black pepper is all they need to become a proper mid‑week favourite.
Other related recipes
If you are looking for other similar recipes, see the list below:
Yes, you can substitute the turkey mince for chicken or beef mince.
I suggest serving this with pasta, but it would also taste great with polenta or rice. Or you could go all out on the courgettes and serve with courgetti!
Baked Turkey and Courgette Meatballs
Ingredients
Meatballs
- 1 tsp olive oil
- 50 g breadcrumbs
- 2 tbsp milk
- 150 g courgette grated
- 1 small onion finely chopped
- 1 garlic clove grated
- 1 tsp fennel seeds crushed
- 500 g turkey mince
- 1 egg
- 20 g parmesan grated plus extra to serve
Tomato Sauce
- 1 tbsp olive oil
- 1 onion finely diced
- 1 garlic clove grated
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1 tin of chopped tomatoes
- 1/2 tsp balsamic vinegar
- 1 tbsp fresh oregano or basil finely chopped
Instructions
- Line a large baking tray with foil and brush with the teaspoon of olive oil. Pre-heat the oven to 180 °C
- In a small bowl, add the milk to the breadcrumbs, mix well, and set aside for a few minutes.
- Place the grated courgette in a few pieces of kitchen paper, or a clean tea towel, and squeeze out as much excess liquid as possible.
- In a large bowl, add the courgette, onion, garlic, fennel seeds, turkey mince, egg, parmesan, with some salt and pepper. Mix everything well with a wooden spoon or your hands. When everything is combined, add in your soaked breadcrumbs and mix again.
- Using your hands, shape the mixture into meatballs roughly the size of a golf ball. You should make around 20 meatballs. Place them on the greased baking tray so they are not touching each other.
- Bake in the middle of the oven for 25 minutes until cooked through and golden.
- Meanwhile, make your tomato sauce by adding the olive oil, onion, garlic, and dried oregano to a medium saucepan. Fry over a medium heat for 5-6 minutes until softened.
- Add the tin of chopped tomatoes, along with 1/2 can of water to rinse the can, and the balsamic vinegar. Simmer at a low bubble over a medium heat for 15 minutes, stirring occasionally. At this point, cook your pasta.
- Remove the meatballs from the oven, add the fresh oregano or basil to your tomato sauce and season to taste. Gently add your meatballs to your tomato sauce, and stir.
- Spoon the meatballs and sauce onto the cooked pasta, sprinkled with extra parmesan if you wish.
Notes
- These meatballs also work well with chicken or beef mince.
- I suggest serving this with pasta, but it would also taste great with polenta or rice. Or you could go all out on the courgettes and serve with courgetti!