Turkey Meatballs Zucchini Noodles (Print version)

Juicy turkey meatballs atop tender zucchini noodles in a rich marinara sauce, a flavorful Italian-American twist.

# 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

# Directions:

01 - In a large bowl, mix ground turkey, egg, breadcrumbs or almond flour, Parmesan, garlic, parsley, oregano, salt, and pepper until just incorporated. Shape into 16 uniform meatballs.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides for 5 to 7 minutes in batches, then transfer to a plate.
03 - Using the same skillet, warm 1 tablespoon olive oil. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, dried basil, oregano, salt, pepper, and optional sugar; bring to a simmer.
04 - Return meatballs to skillet, submerging in sauce. Cover and simmer gently on low heat for 15 to 20 minutes until fully cooked.
05 - While sauce simmers, heat 1 tablespoon olive oil in another skillet over medium-high heat. Add spiralized zucchini, season with salt and pepper, and cook 2 to 3 minutes until tender but firm. Drain any excess liquid.
06 - Divide zucchini noodles evenly onto plates. Top with turkey meatballs and spoon marinara sauce over. Garnish with chopped fresh basil and additional Parmesan if desired.

# Expert advice:

01 -
  • These meatballs are impossibly tender because the turkey stays juicy when you don't overmix the meat.
  • Zucchini noodles cook in minutes and actually taste like food, not like eating vegetable strings.
  • The whole meal comes together in under an hour and feels restaurant-quality at home.
02 -
  • Do not skip browning the meatballs—that golden exterior creates flavor and structure that keeps them from falling apart in the sauce.
  • If your zucchini noodles release too much liquid, salt them lightly 5 minutes before cooking and let them sit—this draws water out naturally so you can pat them dry.
03 -
  • Make extra meatballs and freeze them uncooked on a tray before adding to the sauce—they go straight into future batches of sauce without thawing.
  • If you don't have a spiralizer, a julienne peeler works just as well and gives you a bit of a workout.

Return