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Turkey Meatballs with Zucchini Noodles

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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.

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

  1. In a large bowl, combine ground turkey, egg, garlic, onion, herbs, salt, pepper, and Parmesan if using. Mix gently until just combined.
  2. Shape into 1-inch meatballs.
  3. 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.
  4. Spiralize zucchini and pat dry with a paper towel if using fresh. If using pre-spiralized, also pat dry to remove excess moisture.
  5. 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.
  6. Optional: Warm tomato sauce separately or add to the skillet with meatballs and zoodles to heat through.
  7. 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

Find it online: https://thefamilycooking.com/turkey-meatballs-with-zucchini-noodles/