One Pan Enchilada Zucchini Turkey Meatballs (great for meal prep!)

Since my one pan meals are ridiculously popular with all of you, I decided it was time to re-share this pan of goodness. What better excuse to use summer zucchini than in a flavorful little cozy turkey meatball? Even better when they taste JUST like enchiladas, but simmered in a skillet. These enchilada zucchini turkey meatballs will be a family fav.

What I love about using zucchini in this recipe is that it helps to keep the meatballs extra moist and also adds a healthy dose of fiber. Meaning that these are once again perfect for both kids and adults!

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Ingredients in these enchilada meatballs

These easy, one pan zucchini turkey meatballs are mixed with a bunch of delicious spices & veggies, some yummy sauce, and cheese. Here’s everything you’ll need:

• Lean ground turkey: I like using about 93% lean so that the meatballs are still nice and juicy. Feel free to use ground chicken or ground beef if you’d like.
• Binders: the meatballs hold together well, thanks to an egg and panko breadcrumbs.
• Herbs & vegetables: we’re adding onion, jalapeño, cilantro, and, of course, zucchini to the meatballs themselves for freshness and moisture. We’ll also add a boost of veggies to the skillet with poblano pepper, red bell pepper, and sweet corn.
• Spices: we’re packing these babies with flavor from fresh garlic, cumin, salt & pepper.
• Olive oil: you’ll need a little olive oil for browning the meatballs in your pan.
• Enchilada sauce: use your favorite brand or my homemade sauce! If you LOVE spicy foods, I suggest using a HOT enchilada sauce instead of mild or medium.
• Rice: I like to use white basmati rice because it cooks up nice and fluffy in the pan. Do not use brown rice as it will take too long to cook.
• Cheddar cheese: is there anything better than layers of gooey cheese with enchilada flavors?

Simple ingredient swaps

There are a few easy ways to make these enchilada meatballs your own:

• For the meatballs: to keep them gluten-free, substitute the breadcrumbs for gluten-free panko breadcrumbs or 2-3 tablespoons of coconut flour.
• For the rice: swap the rice for 3/4 cup quinoa or, to keep the recipe low carb and grain-free, use cauliflower rice.
• For the veggies: feel free to throw in any summer veggies you have on hand, like extra zucchini or different colored bell peppers!
• For the cheese: feel free to use any melty cheese you like. A spicy cheddar would be delicious! You can also go dairy-free by omitting the cheese or using your favorite dairy-free cheese shreds.

Don’t forget the fresh garnishes

I love serving this skillet dinner with:

• Creamy avocado slices
• Extra cilantro for a burst of fresh flavor
• Green onion
• And sour cream or plain greek yogurt to cool it down

How to make zucchini turkey meatballs

1. Assemble the meatballs. Use clean hands to mix together the meatball ingredients in a large bowl, then form the mixture into 16 balls. You can also use a cookie scoop to help form the meatballs.
2. Brown the meatballs. Next, brown the meatballs on all sides in a large skillet or braiser with olive oil, then transfer to a plate.
3. Cook the veggies & rice. Add your veggies to the same skillet, saute for a few minutes, then stir in the enchilada sauce and rice. Place the meatballs on top and bring everything to a simmer. Cover the pan, reduce the heat to low, and cook.
4. Add cheese & serve! After the meatballs and rice are done cooking, remove the lid and sprinkle cheese on top. Cover again and cook for a couple of minutes until the cheese is melted. Top with your fav garnishes and enjoy!

Prep these turkey zucchini meatballs ahead of time

Meatballs can easily be prepped ahead of time for ease!

1. Mix and form the meatballs as directed in the recipe.
2. Place them in a single layer on a baking sheet lined with parchment paper, and then tightly cover the meatballs with plastic wrap.
3. Put the meatballs in the fridge until you are ready to cook them. You can prep these meatballs up to one or two days ahead of time.
4. Once ready to cook, simply follow the recipe as written.

My best tips for cooking with zucchini

• Use the small side of your grater so that you get little shreds of zucchini. Kiddos won’t even be able to tell there’s a veggie rolled right into their meatballs!
• Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
• Measure the shreds before you squeeze the moisture out.
• Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.

How to store and freeze zucchini turkey meatballs

• To store: store leftovers in an airtight container and store in the refrigerator for 3-4 days. Simply reheat them in the microwave.
• To freeze: once completely cooled, portion out the meatballs and rice into freezer-friendly containers and store them in the freezer for up to 2 months. To reheat, simply allow the meatballs and rice to thaw in the refrigerator before microwaving them until they’re hot.

More zucchini recipes you’ll love

Get all of my amazing zucchini recipes here!

I hope you love these healthy one pan enchilada zucchini turkey meatballs! If you make them, be sure to leave a comment and rating so I know how you liked them. I greatly appreciate it – xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

One Pan Enchilada Zucchini Turkey Meatballs and Rice

byby :Monique Volz of AmbitiousKitchen.com

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Flavorful one pan enchilada zucchini turkey meatballs simmered with rice in a delicious red enchilada sauce. This healthy, high-protein dinner recipe is packed with colorful veggies like zucchini, peppers, and corn, and is perfect for weeknights or meal prep!

Ingredients

• For the meatballs:
• 1 pound 93% lean ground turkey (or lean ground chicken)
• 1 cup shredded zucchini, that’s been squeezed of ALL excess moisture with a paper towel
• 1 egg
• ½ cup panko breadcrumbs (or if GF sub 2-3 tablespoons coconut flour)
• ¼ cup finely chopped onion
• ¼ cup finely diced cilantro
• 1 jalapeño, seeded and finely diced
• 3 cloves garlic, minced
• ½ teaspoon cumin
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• For the veggies, rice and sauce:
• 1 small poblano pepper, seeded and diced
• 1 medium red bell pepper, chopped
• ¾ cup frozen sweet corn
• 3 cups red enchilada sauce (mild or medium)
• 1 cup white basmati rice (do not use brown rice as it takes too long)
• For the topping:
• ½ cup shredded cheddar cheese*
• To garnish:
• Diced green onion
• Fresh cilantro
• Diced or sliced avocado

Instructions

• Form the meatballs: In a large bowl, add the ground turkey, shredded zucchini, egg, breadcrumbs, onion, cilantro, diced jalapeno, garlic, cumin and salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

• Cook the meatballs: Place a large deep 10 inch skillet (or large pan) over medium heat and add in olive oil. You can also use a large pot, but I prefer a skillet. Add the meatballs and brown on all sides, using tongs or a fork to flip. They should cook for about 5-6 minutes total. You may need to do this in batches, depending how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

• Cook the skillet: Reduce heat to medium-low and add in the poblano pepper, red bell pepper and frozen sweet corn. Saute for a minute, then add in the enchilada sauce. Bring enchilada sauce to a simmer, then fold in the rice, making sure it is evenly distributed. Add the browned meatballs on top. Cover the pan, reduce heat to low and simmer for 20-25 minutes.

• After 20-25 minutes, remove the lid and sprinkle cheddar cheese on top. Cover, cook for 2 more minutes to melt cheese, then serve immediately with cilantro, green onion and avocado, if desired. Serves 4.

Recipe Notes

Make a low carb version: Another option is to use 3/4 cup quinoa or even cauliflower rice to keep it low carb. You decide!
*To keep dairy-free: Omit the cheese or use your favorite melty, dairy-free cheese shreds.
See the full post for easy storing & freezing instructions!

Nutrition

Serving: 1serving (based on 4)Calories: 576calCarbohydrates: 58gProtein: 33gFat: 24gSaturated Fat: 7gFiber: 5gSugar: 7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on August 8th, 2019, updated on July 26th, 2022, and updated and republished on June 7th, 2026.