Turkey Meatballs with Zucchini Noodles (Print Page)
Juicy turkey meatballs over zucchini noodles with vibrant homemade marinara sauce for a healthy twist.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup grated Parmesan cheese
04 - ½ cup gluten-free breadcrumbs
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 1 tbsp olive oil (for frying)
→ Zucchini Noodles
11 - 4 medium zucchinis
12 - 1 tbsp olive oil
13 - Pinch of salt
→ Marinara Sauce
14 - 1 tbsp olive oil
15 - 1 small onion, finely chopped
16 - 2 cloves garlic, minced
17 - 28 oz canned crushed tomatoes
18 - 1 tsp dried basil
19 - ½ tsp dried oregano
20 - ½ tsp salt
21 - ¼ tsp black pepper
22 - Pinch of chili flakes (optional)
23 - 1 tsp sugar (optional)
# Directions:
01 - In a large bowl, combine ground turkey, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, salt, and pepper until just blended.
02 - Form the mixture into 16 small meatballs, approximately 1½ inches in diameter.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 6 to 8 minutes. Remove and set aside.
04 - In the same skillet, heat 1 tablespoon olive oil. Sauté onion over medium heat until translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, basil, oregano, salt, pepper, chili flakes, and sugar. Bring to a gentle simmer.
06 - Nestle meatballs back into the sauce. Cover and simmer for 15 minutes, or until meatballs are fully cooked.
07 - Spiralize zucchinis into noodles, then pat dry with paper towels to remove excess moisture.
08 - Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add zucchini noodles and sauté for 2 to 3 minutes until tender. Season with a pinch of salt.
09 - Plate zucchini noodles, top with turkey meatballs and spoon marinara sauce over. Garnish with extra parsley or Parmesan if desired.
# Expert Tips:
01 -
- The turkey stays juicy because you're not overthinking the mix, just bringing everything together gently and trusting the process.
- Zucchini noodles cook in minutes, so there's no standing around waiting, and they soak up the marinara like they were made for each other.
- A homemade marinara sauce that tastes restaurant-quality but comes together while your meatballs simmer, no fancy techniques required.
02 -
- Pat the spiralized zucchini completely dry or it'll release water into the pan and turn into a mushy mess instead of al dente noodles.
- Don't skip browning the meatballs before they go into the sauce; that golden crust is where all the flavor lives, and it takes just a few minutes.
- Taste the sauce before serving and adjust the salt and chili heat to your preference, because everyone's palate is different and you're the only one who knows what tastes right to you.
03 -
- If you want to go lower-carb, swap gluten-free breadcrumbs for almond meal, which makes the meatballs even more tender and adds a subtle nuttiness.
- A tiny pinch of sugar in the sauce isn't about making it sweet; it's about erasing that raw-tomato edge that sometimes lingers in canned tomato products and letting the real flavors shine.