Turkey Meatballs With Zucchini Noodles
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Juicy turkey meatballs served over tender zucchini noodles, a low-carb twist on a classic Italian dish. Optionally topped with tomato sauce and fresh basil.
Ingredients
- 454 g ground turkey
- 1 egg
- 2 clove garlic minced
- 59.1 ml onion grated or finely chopped
- 29.6 ml parsley or Italian herbs chopped
- 2.46 ml salt
- 1.23 ml black pepper
- 29.6 ml olive oil divided
- 3 medium zucchinis spiralized
- 237 ml crushed tomatoes or tomato sauce optional
- 1.23 ml red pepper flakes optional
- Fresh basil for garnish (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 164 mg
- Iron: 3.29 mg
- Magnesium: 55.3 mg
- Phosphorus: 376 mg
- Potassium: 759 mg
- Zinc: 3.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground turkey
- 1 egg
- 2.46 ml salt
- 1.23 ml black pepper
Prepare
- Mince 2 clove garlic
- 59.1 ml onion, grated or finely chopped
- Chop 29.6 ml parsley or Italian herbs
- 29.6 ml olive oil, divided
- 3 medium zucchinis, spiralized
- 237 ml crushed tomatoes or tomato sauce, optional
- 1.23 ml red pepper flakes, optional
- Fresh basil, for garnish (optional)
Let's Cook
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Step 1.
In a large bowl, combine ground turkey, egg, minced garlic, finely chopped onion, dried herbs (such as oregano and basil), salt, and pepper. Mix gently with your hands or a fork until just combined; do not overmix.
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Step 2.
Shape the mixture into 1-inch meatballs, rolling them lightly between your palms.
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Step 3.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed) and cook, turning occasionally with tongs, for 10–12 minutes until browned on all sides and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
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Step 4.
While the meatballs cook, spiralize the zucchini into noodles. Pat the zucchini noodles dry with paper towels to remove excess moisture; this helps them sauté rather than steam.
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Step 5.
In the same skillet (wipe out any excess fat if desired) or a clean skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, tossing gently with tongs, until just tender but still al dente.
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Step 6.
If using tomato sauce, warm it separately in a small saucepan over low heat, or add it to the skillet with the meatballs and zucchini noodles and heat through for 1–2 minutes.
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Step 7.
Plate the zucchini noodles, top with the turkey meatballs, spoon over the warmed tomato sauce if using, and garnish with fresh basil leaves.