Zucchini Noodles with Turkey Meatballs

Why You’ll Love This Recipe

This recipe is perfect for those looking to enjoy comfort food without the guilt. The turkey meatballs are juicy, seasoned to perfection, and pair beautifully with the tender zucchini noodles. It’s a quick, easy meal that comes together in under 30 minutes and offers all the satisfaction of a classic spaghetti and meatballs dish with a healthy twist. Whether you’re eating low-carb, gluten-free, or just want to get more veggies in your diet, this dish checks all the boxes.

Ingredients

• 1 lb ground turkey

• 1/4 cup breadcrumbs (use gluten-free if needed)

• 1 egg

• 2 cloves garlic, minced

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 3-4 medium zucchinis, spiralized

• 1 cup marinara sauce (store-bought or homemade)

• Fresh basil or parsley, chopped (for garnish)

• Grated Parmesan cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.

2. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.

3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes).

4. Remove meatballs from the skillet and set aside. In the same skillet, add a little more olive oil if needed and sauté the zucchini noodles for 2-3 minutes until just tender but not mushy.

5. Add the marinara sauce to the skillet and warm through. Return the meatballs to the pan and coat them with the sauce.

6. Serve the turkey meatballs over the zucchini noodles, topped with fresh herbs and Parmesan if desired.

Servings and Timing

This recipe serves 4 people. Prep time is about 10 minutes, cook time is around 15 minutes, making the total time approximately 25 minutes.

Variations

• Dairy-Free: Skip the Parmesan or use a dairy-free cheese alternative.

• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the meatball mixture or marinara sauce.

• More Veggies: Mix in sautéed mushrooms, bell peppers, or spinach with the zucchini noodles for added nutrition.

• Pesto Option: Swap marinara with basil pesto for a fresh, herby twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Store meatballs and zucchini noodles separately if possible to preserve texture.

• Reheating: Reheat gently in a skillet over medium heat or microwave in short intervals. Avoid overcooking the zucchini to prevent sogginess.

FAQs

Can I bake the turkey meatballs instead of frying them?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning once halfway through, until fully cooked.

How do I prevent zucchini noodles from getting soggy?

Only sauté them briefly, just until tender. You can also sprinkle with salt and pat dry with a paper towel before cooking.

Can I use store-bought spiralized zucchini?

Absolutely. Pre-spiralized zucchini saves time and works just as well as fresh.

What other sauces can I use?

Pesto, garlic butter, or a light Alfredo-style sauce also pair wonderfully with turkey meatballs and zoodles.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein, making it suitable for keto and low-carb diets, especially if you use keto-approved breadcrumbs or omit them.

Can I freeze the turkey meatballs?

Yes, cooked turkey meatballs can be frozen for up to 2 months. Reheat them in sauce on the stovetop or microwave.

How can I make this recipe egg-free?

Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a binder or skip the egg entirely if the meatball mixture holds together.

What’s a good substitute for breadcrumbs?

Use almond flour, crushed pork rinds, or oats for different dietary needs.

Can I use chicken instead of turkey?

Yes, ground chicken works just as well in this recipe.

Can I add cheese to the meatballs?

Definitely. Shredded Parmesan or mozzarella mixed into the meatball mixture adds extra flavor and moisture.

Conclusion

Zucchini Noodles with Turkey Meatballs is a fresh, flavorful, and health-conscious twist on a beloved classic. It’s perfect for weeknight dinners, meal prep, or anytime you’re craving something light yet filling. Packed with protein and veggies, this dish delivers on taste without sacrificing nutrition.

Zucchini Noodles with Turkey Meatballs

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Zucchini Noodles with Turkey Meatballs is a light, healthy, and satisfying dish that replaces traditional pasta with spiralized zucchini. Paired with juicy turkey meatballs in marinara sauce, this meal is the perfect low-carb, gluten-free alternative to spaghetti and meatballs. Quick to prepare in under 30 minutes, it’s a nutritious option for a family-friendly dinner.

• Author: Laura
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 25min
• Yield: 4servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

1 lb ground turkey

1/4 cup breadcrumbs (use gluten-free if needed)

1 egg

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

Salt and black pepper to taste

2 tablespoons olive oil

3–4 medium zucchinis, spiralized

1 cup marinara sauce (store-bought or homemade)

Fresh basil or parsley, chopped (for garnish)

Grated Parmesan cheese (optional

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Instructions

1. Make the Meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined. Roll the mixture into 1-inch meatballs.

2. Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.

3. Sauté Zucchini Noodles: In the same skillet, add more olive oil if needed, and sauté the zucchini noodles for 2-3 minutes until just tender but not mushy.

4. Combine and Serve: Add marinara sauce to the skillet, warm it through, and return the meatballs to coat with sauce. Serve the meatballs over zucchini noodles, garnished with fresh herbs and Parmesan if desired.