Turkey Meatballs Zucchini Noodles (Printable)
Herb-infused turkey meatballs paired with tender zucchini noodles and a flavorful marinara sauce.
# What You Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup gluten-free breadcrumbs or almond flour
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 1 small yellow onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 oz canned crushed tomatoes
15 - 1 tsp dried basil
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground black pepper
19 - 1/2 tsp sugar (optional)
20 - 1 tbsp fresh basil, chopped (for garnish)
→ Zucchini Noodles
21 - 4 medium zucchini, spiralized
22 - 1 tbsp olive oil
23 - Salt and pepper, to taste
# How To Make It:
01 - In a large bowl, mix ground turkey, egg, breadcrumbs or almond flour, Parmesan, garlic, parsley, oregano, salt, and pepper until just combined. Shape into 16 equal meatballs.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches, browning all sides for 5-7 minutes. Remove and set aside.
03 - In the same skillet, heat 1 tbsp olive oil. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar, then bring to a simmer.
04 - Return meatballs to skillet, nestle into sauce, cover, and simmer over low heat for 15-20 minutes until cooked through.
05 - Heat 1 tbsp olive oil in another skillet over medium-high heat. Add spiralized zucchini, season with salt and pepper, and sauté for 2-3 minutes until tender yet firm. Drain excess moisture.
06 - Divide zucchini noodles onto plates, top evenly with turkey meatballs, spoon over marinara sauce, and garnish with fresh basil and extra Parmesan if desired.
# Expert Suggestions:
01 -
- It tastes like a cozy Italian dinner but won't make you feel sluggish afterward.
- The meatballs are so juicy and flavorful that even non-turkey fans will ask for seconds.
- Everything comes together in under an hour, making weeknight cooking feel less like a chore.
02 -
- Don't skip browning the meatballs; that golden exterior is where flavor lives.
- Zucchini releases water as it cooks, so sauté just before serving to keep noodles from becoming watery.
- A pinch of sugar in the sauce isn't about sweetness—it balances the acidity of tomatoes and rounds out the flavor.
03 -
- If your meatballs fall apart in the sauce, your mixture might have needed more egg or your hands might have been too light—next time, mix a bit more confidently.
- Zucchini noodles cook so quickly that cooking them separately from the sauce keeps them from absorbing too much moisture and becoming mushy.