Spicy Turkey Zucchini Meatballs with Roasted Red Pepper Sauce

A few months ago, I was experimenting with recipes for a collaboration with Sabra and while I settled on these mediterranean quesadillas with roasted garlic hummus, I had to share this easy recipe for spicy turkey zucchini meatballs with roasted red pepper sauce!

This recipe is so simple - the meatballs have just three ingredients! Enough though it's a stick to your ribs kinda dish, it's also packed with vegetables. I served this over pasta, but it would also be great over brown rice or another whole grain. You could also serve these meatballs as an appetizer with the sauce for dipping. 

Last week a client of mine mentioned how tricky it is to find easy weeknight recipe on food blogs. It's something I think about and struggle with. I want to create recipes that people actually cook, but I also want to create recipes that are creative, and to be honest, clickable. Cause hey, this is a business here! 

I think this recipe checks off both those criteria. It's relatively easy with a pretty non-intimidating ingredients list, but is packed with flavor! If you prefer less spice, use a different flavor of hummus, like roasted garlic, lemon or olive. 

Spicy Turkey Zucchini Meatballs with Roasted Red Pepper Sauce

Serves: Makes about 20 meatballs



  • 1 large zucchini

  • 1 lb ground turkey

  • 1/2 cup spicy hummus

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

Red Pepper Sauce: 

  • 16 ounce jar roasted red peppers, drained

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon sugar

  • 1/4 teaspoon crushed chili flakes


  1. Preheat oven to 400 degrees F.

  2. Using the large holes of a cheese grater, shred the zucchini. Place shredded zucchini over a few layered paper towels and squeeze out some of the liquid. Place zucchini in a bowl with turkey, hummus and salt. Mix together with your hands until well combined.

  3. Form about 20 ping pong ball sized meatballs and space evenly on a baking sheet sprayed with oil. Bake 20-25 minutes until cooked through.

  4. While meatballs are cooking, place roasted red peppers, olive oil, red wine vinegar, sugar and chili flakes in a food process and pulse until it forms a chunky puree. Season with salt and black pepper to taste.

  5. Warm sauce in a medium pot.

  6. Serve meatballs with sauce on the side for dipping or tossed with sauce.

More Easy, Peasy Recipes from the Archives: 

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Vegan Chipotle Stuffed Sweet Potatoes

Creamy Spring Pasta with Oyster Mushrooms and Asparagus

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