You know those weeks when you’re running from work to errands to who-knows-what-else? That’s exactly when my lemon garlic turkey meatballs with sautéed zucchini became my meal prep superhero. I discovered this combo when I desperately needed something healthy that wouldn’t leave me reaching for takeout menus by Wednesday. These juicy little protein-packed meatballs with golden-edged squash cook up fast in one skillet – meaning less cleanup too (hallelujah!). Now it’s my go-to when I want a lunch that keeps me full without the carb coma or a dinner that’s on the table in under 30 minutes.
Why You’ll Love This Turkey Meatballs Meal Prep
Trust me, this isn’t just another meal prep recipe—it’s a game-changer. Here’s why:
- Weeknight lifesaver: From fridge to table in 35 minutes flat (and most of that is hands-off cooking time!)
- Protein powerhouse: Each serving packs 27g of lean protein to keep you full and energized
- Low-carb magic: With just 15g net carbs per serving, it fits perfectly into your healthy eating plan
- One-pan wonder: Those gorgeous browned meatball bits flavor the zucchini and squash—less dishes, more flavor!
- Meal prep gold: Tastes even better on day two or three as the lemon garlic flavors really soak in
I make this every Sunday now—it’s that good and that easy.
Ingredients for Turkey Meatballs Meal Prep
Gathering everything for these turkey meatballs is a breeze – I bet you have half these ingredients already! Here’s what you’ll need:
- 1 lb ground turkey (93% lean) – This keeps the meatballs juicy but not greasy
- 1/3 cup Italian breadcrumbs – Just enough for binding without making them dense
- 1 large egg – Our trusty binder that helps everything stick together
- 1/4 cup grated Parmesan – The salty, nutty secret flavor booster
- 2 cloves garlic, minced – Fresh is best here for that punchy flavor
- 2 tbsp fresh parsley, chopped – Bright green flecks that make it pretty and tasty
- 1 tsp dried oregano – My favorite herb for Italian-style meatballs
- 1 tsp salt & 1/2 tsp black pepper – Essential flavor foundations
- Zest of 1 lemon – The bright citrus note that makes these special
- 2 medium zucchini & 2 yellow squash, sliced into thick rounds – About 1/4-inch thick so they hold shape
- 1 small onion, sliced – Sweet base flavor for our veggies
- 2 tbsp olive oil (divided) – For browning and sautéing
- 1 tsp Italian seasoning & seasonings – To make those veggies sing!
- Juice of 1/2 lemon – The finishing touch that wakes up all the flavors
See? Nothing fancy – just real, simple ingredients that come together beautifully.
How to Make Turkey Meatballs Meal Prep
Step 1: Prepare the Turkey Meatball Mixture
Okay, here’s where the magic starts! In a big mixing bowl, combine the ground turkey, breadcrumbs, egg, Parmesan, minced garlic, parsley, oregano, salt, pepper, and that beautiful lemon zest. Now here’s my secret – mix everything with your hands, but just until combined. Overmixing makes tough meatballs, and we want these babies tender! The mixture should look a bit shaggy but hold together when you press it. If it feels too sticky, you can wet your hands – the meatballs will shape beautifully then.
Step 2: Cook the Meatballs
Heat 1 tablespoon of olive oil in your favorite large skillet over medium-high heat. While that’s heating, roll your meat mixture into 12 meatballs (about 1½ inches each – I use an ice cream scoop for perfect portions). Carefully place them in the hot skillet – you should hear that satisfying sizzle! Cook for about 8-10 minutes, turning them every couple minutes to get that gorgeous golden-brown crust all over. Don’t crowd the pan – cook in batches if needed. The meatballs are done when they reach 165°F inside (a meat thermometer is your best friend here). Transfer them to a plate while we work on the veggies.
Step 3: Sauté the Zucchini and Squash
Same skillet, no need to wash it – all those tasty browned bits will flavor our veggies! Add the remaining tablespoon of oil and toss in the sliced onion. Let it cook for about 2 minutes until it starts to soften. Now add your zucchini and yellow squash rounds along with the Italian seasoning, salt, and pepper. Here’s the trick – don’t stir too much! Let them get some golden edges (that caramelization equals flavor), turning occasionally for about 6-8 minutes total. You want them tender but still with a little bite. Right at the end, squeeze in that fresh lemon juice – it makes all the flavors pop! Finally, return the meatballs to the skillet just long enough to warm through (about 1-2 minutes).
Meal Prep Storage and Reheating
Here’s how I keep my turkey meatballs meal prep tasting fresh all week long! I divide everything between 4 airtight containers – meatballs on one side, veggies on the other. They’ll stay perfect in the fridge for up to 4 days (though mine never last that long!). When you’re ready to eat, just microwave for 1-2 minutes until warmed through. The lemon flavor actually gets better after a day or two – it’s like magic!
Tips for Perfect Turkey Meatballs Meal Prep
After making these turkey meatballs dozens of times (seriously, I lost count!), here are my foolproof tricks:
- Cookie scoop magic: That little ice cream scoop isn’t just for cookies! It gives you evenly sized meatballs that cook at the same rate – no more guessing games.
- Skillet space matters: Crowd the pan, and you’ll steam instead of sear. Give those meatballs some breathing room for that perfect golden crust.
- Fresh lemon zest: Don’t skip zesting the lemon before juicing it! That bright citrus aroma makes all the difference.
- Veggie texture: Cut zucchini and squash thick enough (about 1/4-inch) so they keep some bite after cooking – mushy veggies are sad veggies.
Follow these, and you’ll have restaurant-worthy turkey meatballs every single time!
Variations for Your Turkey Meatballs Meal Prep
One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried:
- Protein swap: Ground chicken works beautifully if you’re out of turkey – just as juicy!
- Low-carb option: Swap breadcrumbs for almond flour (about 1/4 cup) for a keto-friendly version.
- Herb variations: Try fresh basil instead of parsley, or add a pinch of red pepper flakes for heat.
- Veggie mix-ins: Sometimes I’ll toss in sliced mushrooms or bell peppers with the squash.
The best part? You can make this recipe yours while keeping all that amazing flavor!
Nutritional Information
Now let’s talk numbers – because knowing what’s fueling your body matters! Each serving (that’s 3 meatballs with a generous scoop of veggies) comes in at about 340 calories, packing 27g of protein to keep you satisfied. With just 15g carbs and 3g fiber, it’s a smart low-carb choice. Remember, nutrition can vary slightly based on your specific ingredients (I’m looking at you, extra-generous Parmesan sprinklers!), but these estimates give you a great guideline. It’s the perfect balance of lean protein and fresh veggies that makes this meal prep shine!
FAQ About Turkey Meatballs Meal Prep
I get asked about these turkey meatballs all the time – here are the questions that pop up most often:
“Can I freeze these for later?” Absolutely! These meatballs freeze beautifully for up to 3 months. Let them cool completely, then pack in freezer-safe containers with the veggies. Thaw overnight in the fridge before reheating.
“What if I only have frozen zucchini?” While fresh veggies give the best texture, frozen will work in a pinch – just pat them dry first to avoid extra moisture. You might need to cook them a minute or two longer.
“How do I keep the meatballs from drying out?” Two secrets: don’t overcook them (165°F is perfect), and make sure to include that lemon juice at the end – it keeps everything tasting fresh!
“Can I make these ahead for a crowd?” You bet! Double or triple the recipe easily. Just use multiple skillets or cook in batches to avoid overcrowding.
Ready to Try This Turkey Meatballs Meal Prep?
I can’t wait for you to taste these juicy turkey meatballs! Tag me when you make them – I love seeing your meal prep creations. Now go grab that skillet and let’s get cooking!
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Lemon Garlic Turkey Meatballs Meal Prep – Easy 30-Minute Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Lemon garlic turkey meatballs with sautéed zucchini and yellow squash make a healthy, high-protein meal prep option that’s low in carbs and perfect for weeknight dinners.
Ingredients
- 1 lb ground turkey (93% lean)
- 1/3 cup Italian breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Zest of 1 lemon
- 2 medium zucchini, sliced into thick rounds
- 2 medium yellow squash, sliced into thick rounds
- 1 small onion, sliced
- 2 tbsp olive oil (divided)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon (plus more to taste)
Instructions
- Mix the meatballs: In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic, parsley, oregano, salt, pepper, and lemon zest. Mix just until combined.
- Shape: Roll into 12 meatballs (about 1 1/2 inches each).
- Sear: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add meatballs and cook 8–10 minutes, turning often, until browned and cooked through (165°F internal temp). Remove to a plate.
- Sauté the veggies: Add remaining 1 tbsp olive oil to the same skillet. Add onion and cook 2 minutes. Add zucchini and yellow squash, Italian seasoning, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until tender with light golden edges.
- Finish with lemon: Stir in lemon juice, then return meatballs to the skillet for 1–2 minutes to warm through and coat in the pan flavors.
- Meal prep: Divide into containers with meatballs on one side and veggies on the other.
Notes
- Store in airtight containers for up to 4 days in the refrigerator.
- Reheat in the microwave for 1-2 minutes before serving.
- Add extra lemon juice for more tang if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (3 meatballs + veggies)
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg