Why You’ll Love This Recipe
This dish is low in carbs, high in protein, and full of fresh flavors. The turkey meatballs are moist and well-seasoned, while the zucchini noodles (or “zoodles”) add a crisp, refreshing texture. It’s gluten-free, easy to prepare, and can be made in under 30 minutes, making it ideal for busy weeknights or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground turkey
egg
garlic (minced)
onion (grated or finely chopped)
parsley or Italian herbs
salt
black pepper
grated Parmesan (optional)
zucchini (spiralized)
olive oil
crushed tomatoes or tomato sauce (optional, for serving)
red pepper flakes (optional)
fresh basil (optional, for garnish)
Directions
- Make the Meatball Mixture: In a bowl, combine ground turkey, egg, garlic, onion, herbs, salt, pepper, and Parmesan if using. Mix gently until just combined.
- Form and Cook the Meatballs: Shape into 1-inch balls. Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes.
- Spiralize the Zucchini: While the meatballs cook, spiralize the zucchini into noodles and set aside. If using store-bought zoodles, pat them dry with a paper towel.
- Cook the Zoodles: In another skillet or the same one (once meatballs are done), heat a little olive oil. Add zucchini noodles and sauté for 2–3 minutes until just tender but still firm.
- Add Sauce (Optional): Warm the tomato sauce in a small saucepan or stir it into the skillet with the meatballs and zoodles if desired.
- Serve: Plate the zucchini noodles, top with turkey meatballs, spoon over sauce if using, and garnish with fresh basil or Parmesan.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- No Sauce: Serve meatballs over zoodles with olive oil, garlic, and lemon zest for a fresh, light version.
- Asian-Inspired: Swap herbs for ginger and green onions, and serve with a soy-sesame glaze.
- Cheesy Option: Add mozzarella or feta to the meatball mixture for extra richness.
- Extra Veggies: Mix finely chopped spinach, carrots, or zucchini into the meatballs for added nutrition.
- Spicy Version: Add crushed red pepper flakes or diced jalapeño to the meatball mix.
- Pesto Twist: Toss zoodles in basil or sun-dried tomato pesto instead of tomato sauce.
- Grain-Free: Make without breadcrumbs (or use almond flour) for a fully grain-free version.
Storage/Reheating
Storage: Store meatballs and zucchini noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat meatballs in the microwave or a skillet. Zucchini noodles are best reheated gently in a pan to avoid becoming mushy.
Freezing: Meatballs freeze well for up to 2 months. Zoodles do not freeze well, so spiralize them fresh when needed.
FAQs
Can I bake the turkey meatballs instead?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and cooked through.
How do I keep turkey meatballs from drying out?
Don’t overmix the meat mixture, and avoid overcooking. Adding grated onion or a touch of olive oil helps keep them moist.
Can I use ground chicken instead?
Yes, ground chicken works just as well and has a similar texture and flavor.
Are zucchini noodles a good pasta substitute?
Yes, zoodles are low in carbs and calories, and they hold sauce well, making them a great alternative to traditional pasta.
How do I keep zucchini noodles from getting soggy?
Don’t overcook them—just 2–3 minutes is enough. Pat them dry before cooking to remove excess moisture.
Can I use a spiralizer alternative?
Yes, a julienne peeler or store-bought pre-spiralized zucchini works just fine.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and fits well into a ketogenic diet.
What sauces go well with this dish?
Tomato sauce, pesto, garlic butter, or even a yogurt-tahini sauce pair well with turkey and zoodles.
Can I meal prep this dish?
Yes, cook the meatballs ahead and spiralize the zucchini. Sauté the noodles just before serving for best texture.
What other vegetables can I spiralize?
Try using carrots, sweet potatoes, cucumbers, or butternut squash for different flavor and texture combinations.
Conclusion
Turkey meatballs with zucchini noodles is a healthy, delicious, and easy-to-make dish that combines lean protein with fresh vegetables for a satisfying, guilt-free meal. With endless flavor variations and simple ingredients, it’s a go-to recipe for anyone looking to eat well without sacrificing taste. Serve it hot with your favorite sauce and enjoy a nourishing twist on a classic comfort food.
PrintTurkey Meatballs with Zucchini Noodles
Turkey meatballs with zucchini noodles is a healthy, low-carb dish combining juicy, seasoned turkey meatballs with crisp zucchini noodles and optional tomato sauce. It’s a fresh, protein-packed meal perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground turkey
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, grated or finely chopped
- 2 tbsp chopped parsley or Italian herbs
- 1/4 cup grated Parmesan (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (divided)
- 3 medium zucchinis, spiralized
- 1 cup crushed tomatoes or tomato sauce (optional)
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or more Parmesan, for garnish (optional)
Instructions
- In a large bowl, combine ground turkey, egg, garlic, onion, herbs, salt, pepper, and Parmesan if using. Mix gently until just combined.
- Shape into 1-inch meatballs.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, for 10–12 minutes or until browned and cooked through. Set aside.
- Spiralize zucchini and pat dry with a paper towel if using fresh. If using pre-spiralized, also pat dry to remove excess moisture.
- In the same skillet or a clean one, heat 1 tbsp olive oil over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender.
- Optional: Warm tomato sauce separately or add to the skillet with meatballs and zoodles to heat through.
- Plate zucchini noodles, top with turkey meatballs, spoon over sauce if using, and garnish with fresh basil or Parmesan.
Notes
- Don’t overmix the meat to keep meatballs tender.
- Bake meatballs at 400°F for 20–25 minutes if preferred.
- Cook zoodles just until tender to avoid sogginess.
- Use almond flour in place of breadcrumbs for a grain-free version.
- Store meatballs and zoodles separately for best texture when reheating.
Nutrition
- Serving Size: 1 portion (with sauce)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
