Since my one pot recipes have been incredibly popular with you all, I’ve decided it’s time to share this great pot again. What better excuse than to use summer squash in delicious, cozy turkey meatballs? They taste similar to enchiladas, but are even better when cooked in a frying pan. These enchiladas Pumpkin Turkey Meatballs This will be a family favorite.
What I love about using zucchini in this recipe is that it helps keep the meatballs extra moist and also adds a healthy amount of fiber. This means that this is once again perfect for both kids and adults!
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Ingredients for Enchilada Meatballs
These easy one-pan zucchini turkey meatballs are mixed with delicious spices and vegetables, delicious sauce, and cheese. Here’s everything you need:
- Lean turkey: I like to use about 93% lean meat so the meatballs are still nice and juicy. You can also use ground chicken or ground beef if you like.
- bookbinder: The eggs and panko breadcrumbs help the meatballs come together well.
- Herbs and Vegetables: Add onions, jalapenos, cilantro, and zucchini to the meatballs themselves for freshness and moisture. We’ll also be adding vegetables to the skillet with poblano peppers, red bell peppers, and sweet corn.
- spices: We’re packing the flavor of fresh garlic, cumin, salt, and pepper into these babies.
- olive oil: You will need a little olive oil to brown the meatballs in the pan.
- Enchilada Sauce: Use your favorite brand or my own sauce! If you like your food spicy, consider using HOT enchilada sauce instead of mild or medium.
- rice: I like to use white basmati rice. Because when you put it in a pot, it becomes fluffy and delicious. Don’t use brown rice because it takes too long to cook.
- Cheddar Cheese: Is there anything better than a layer of gooey cheese that tastes like enchiladas?
simple material exchange
Here are a few easy ways to make enchilada meatballs your own.
- For meatballs: To keep it gluten-free, replace the bread crumbs with gluten-free panko bread crumbs or use 2-3 tablespoons of coconut flour.
- rice: Swap out the rice for 3/4 cup quinoa, or use cauliflower rice to keep the recipe low-carb and grain-free.
- For vegetables: Feel free to throw in any summer veggies you have on hand, like extra zucchini or colorful bell peppers!
- For cheese: Feel free to use whatever melty cheese you like. I think spicy cheddar cheese would be delicious! You can also make dairy-free cheese by omitting the cheese or using slices of your favorite dairy-free cheese.
Don’t forget fresh decorations
I like to serve this skillet dinner with:
- Creamy avocado slices
- Add cilantro for a fresh flavor
- green onion
- And sour cream or plain Greek yogurt to cool it down.
How to Make Pumpkin Turkey Meatballs
- Assemble the meatballs. Using clean hands, mix meatball ingredients in a large bowl, then form mixture into 16 balls. You can also use a cookie scoop to make meatballs.
- Brown the meatballs. Then brown the meatballs on all sides in a large skillet or braiser with olive oil, then transfer to a plate.
- Cook vegetables and rice. Add the vegetables to the same skillet and fry for a few minutes, then stir in the enchilada sauce and rice. Place the meatballs on top and bring everything to a boil. Cover the pan, reduce heat to low and cook.
- Add cheese and serve! Once the meatballs and rice are cooked, open the lid and sprinkle cheese on top. Cover again and cook for a few minutes until the cheese melts. Decorate with your favorite decorations and enjoy!
Prep Turkey Zucchini Meatballs in Advance
Meatballs can be easily prepared in advance!
- Mix the meatballs as directed in the recipe.
- Place in a single layer on a parchment-lined baking sheet and cover meatballs tightly with plastic wrap.
- Place the meatballs in the refrigerator until ready to cook. Meatballs can be prepared up to a day or two ahead.
- When you’re ready to cook, follow the written recipe.
Top Tips for Cooking with Pumpkin
- Use the small side of the grater to get smaller pieces of pumpkin. Kids won’t even know there are vegetables in meatballs!
- Squeeze out as much of the pumpkin pieces as you can to get all the remaining liquid out.
- measure the piece before Just squeeze out the moisture.
- Chop up a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
How to Store and Freeze Pumpkin Turkey Meatballs
- To save: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Just reheat it in the microwave.
- To pin: Once completely cooled, divide the meatballs and rice into freezer-safe containers and store in the freezer for up to 2 months. To reheat, thaw the meatballs and rice in the refrigerator and then microwave until hot.
More Pumpkin Recipes You’ll Love
Check out all of my amazing pumpkin recipes here!
I hope you love these Healthy One Pan Enchilada Zucchini Turkey Meatballs! If you make it, please leave a comment and rating so I know how much you liked it. Thank you so much – xo!
that
ambitious kitchen
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125 Incredibly Healthy, Sometimes Indulgent, and Never Boring Recipes for Every Meal of the Day
One Pan Enchiladas Zucchini Turkey Meatballs and Rice
by
Delicious Enchilada Zucchini Turkey Meatballs braised in a delicious red enchilada sauce with rice. This healthy, high-protein dinner recipe is packed with colorful veggies like pumpkin, peppers, and corn and is perfect for a weeknight or meal prep!
ingredient
- For meatballs:
- 1 pound 93% lean ground turkey (or lean ground chicken)
- 1 cup Finely chopped zucchini, squeezing out all excess moisture with paper towels.
- 1 egg
- ½ cup Panko breadcrumbs (or 2-3 tablespoons coconut flour if GF is added)
- ¼ cup finely chopped onion
- ¼ cup finely chopped cilantro
- 1 Jalapeño, seeded and finely diced
- 3 cloves garlic, chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- freshly ground black pepper
- 1 tablespoon olive oil
- Vegetables, rice, sauce:
- 1 Small poblano peppers, seeded and chopped
- 1 chopped medium red bell pepper
- ⅔ cup frozen corn
- 3 cup Red Enchilada Sauce (mild or medium)
- 1 cup White basmati rice (do not use brown rice as it takes too long)
- topping:
- ½ cup Shredded Cheddar Cheese*
- To decorate:
- Finely chop the green onions.
- fresh cilantro
- Avocado, diced or sliced
guideline
Make the meatballs: In a large bowl, combine ground turkey, diced zucchini, eggs, bread crumbs, onion, cilantro, chopped jalapeño, garlic, cumin, salt and pepper. Using clean hands, mix to form 16 golf ball-sized meatballs.
To cook meatballs: Place a 10-inch deep skillet (or large pan) over medium heat and add the olive oil. You can use a large pot, but I prefer a frying pan. Using tongs or a fork, flip to add meatballs and brown on all sides. It should cook for a total of 5-6 minutes. You may need to do this in batches, depending on how many meatballs you can fit in the skillet without overcrowding it. Once the meatballs are done browning, transfer them to a plate and set aside.
Frying Pan Cooking: Lower the heat to medium-low and add the poblano peppers, red bell peppers, and frozen corn. Stir-fry briefly and then add the enchilada sauce. Bring the enchilada sauce to a boil, then fold in the rice to distribute evenly. Add brown meatballs on top. Cover the pan, reduce the heat to low and simmer for 20-25 minutes.
After 20-25 minutes, open the lid and sprinkle cheddar cheese on top. Cover and cook for another 2 minutes to melt the cheese, then serve immediately with cilantro, green onions, and avocado, if desired. Serves 4.
Recipe Notes
*If you want to go dairy-free: Omit the cheese or use your favorite dairy-free melted cheese curds.
See full post for easy storage and freezing instructions!
nutrition
clothing material: 1Servings (4 servings)calorie: 576knifecarbohydrate: 58gprotein: 33gprovince: 24gSaturated Fat: 7gfiber: 5gsugar: 7g
Recipe by Monique Volz // Ambitious Kitchen | Photo: Eat Love Eats
This post was originally published on August 8, 2019, updated on July 26, 2022, and updated and republished on June 7, 2026.
