Turkey Meatballs with Zucchini

Last Tuesday I came home exhausted and ended up making these turkey meatballs on complete autopilot. Something about mixing ground meat with my hands at the end of a chaotic day felt weirdly grounding. My roommate wandered in and said the smell of garlic and tomatoes simmering was the only thing keeping her sane that week.

I made this for my dad who swears he hates anything labeled healthy or low carb. He cleaned his plate then asked if I had extra spiralized zucchini in the fridge for lunch the next day. The sauce really does make you forget you arent eating traditional spaghetti and meatballs.

Ingredients

• 500 g (1 lb) ground turkey: Turkey stays light and mild while absorbing all the Italian seasonings beautifully. I have found that 93% lean is the sweet spot between moist and not greasy.
• 1 large egg: The essential binder that keeps meatballs from falling apart during cooking.
• 40 g (1/4 cup) grated Parmesan cheese: Adds a salty, nutty depth that you will miss if you skip it.
• 30 g (1/4 cup) almond flour: My secret weapon for keeping these tender and gluten-free. Almond flour creates a lighter texture than traditional breadcrumbs.
• 2 cloves garlic, minced: Use fresh garlic here. Powder works but the fresh aromatic hit is worth the extra minute of prep.
• 2 tbsp fresh parsley, chopped: Bright, herbaceous notes that cut through the richness of the meat and sauce.
• 1 tsp dried oregano: Classic Italian flavor that really shines with the turkey.
• 1/2 tsp salt: Keeps the meatballs from tasting flat. You can adjust the final seasoning later.
• 1/4 tsp black pepper: Just enough warmth without overwhelming the delicate turkey.
• 1 tbsp olive oil: The foundation for building your sauce flavors.
• 1 small onion, finely chopped: Cooks down into sweetness that balances the tomatoes perfectly.
• 2 cloves garlic, minced: Quick burst in hot oil releases the aromatic oils without bitterness.
• 400 g (14 oz) canned crushed tomatoes: San Marzano is ideal but any quality crushed tomatoes work beautifully.
• 1 tsp dried basil: Brings that familiar Italian restaurant aroma to your kitchen.
• 1/2 tsp dried thyme: Earthy undertone that makes the sauce taste more complex than it is.
• 1/2 tsp salt: Adjust based on how salty your canned tomatoes already are.
• 1/4 tsp black pepper: Gentle heat that builds as the sauce simmers.
• 1/2 tsp sugar (optional): Only if your tomatoes taste overly acidic. I skip it most of the time.
• 4 medium zucchini (about 800 g), spiralized: Yellow zucchini hold up slightly better than green but either works perfectly fine.
• 1 tbsp olive oil: High heat sauté needs enough oil to keep noodles from sticking.
• 1/4 tsp salt: Draws out moisture and seasons the zucchini as it cooks.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This saves you from scrubbing baked-on cheese later.

Mix the meatball base:

Combine turkey, egg, Parmesan, almond flour, garlic, parsley, oregano, salt and pepper in a large bowl. Mix gently with clean hands just until everything comes together. Overworking makes tough meatballs.

Shape and bake the meatballs:

Form the mixture into 16 equal meatballs and arrange them on your prepared baking sheet. Bake for 15 to 18 minutes until cooked through with light golden edges.

Start the tomato sauce:

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook 3 to 4 minutes until softened and translucent. Stir in garlic and cook 30 seconds until fragrant.

Simmer the sauce:

Add crushed tomatoes, basil, thyme, salt, pepper and sugar if using. Simmer uncovered 10 to 12 minutes, stirring occasionally until slightly thickened.

Combine meatballs and sauce:

Gently transfer baked meatballs into the sauce. Simmer together for 5 minutes so the meatballs absorb some sauce flavor.

Cook the zucchini noodles:

Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add zucchini noodles and salt. Sauté 2 to 3 minutes until just tender with a bit of crunch remaining.

Assemble and serve:

Divide zucchini noodles among plates. Top with turkey meatballs and generous sauce. Garnish with extra parsley and Parmesan if you want it pretty.

Save

This recipe started as a random experiment during a whole30 challenge and somehow became the most-requested dinner at our house. My cousin actually texts me from the grocery store asking if she forgot any ingredients.

Making Ahead For Busy Weeknights

The meatballs and sauce freeze beautifully so I always double the batch. Shape and bake the meatballs, cool completely, then freeze in a single layer before transferring to bags. Thaw in the fridge overnight and warm in simmering sauce while you spiralize the zucchini. Dinner takes 15 minutes from start to finish on those days.

Getting The Zucchini Right

I have learned that medium zucchini work best. The huge ones from the garden have watery centers and tough seeds that do not spiralize well. If you are buying pre-spiralized noodles from the store, skip the salt and sauté even faster since they tend to be more delicate than fresh ones.

Serving Suggestions That Complete The Meal

A light red wine like Pinot Noir pairs perfectly with the turkey and tomato flavors. For a heartier meal, serve with crusty gluten-free bread for dipping. I also like a simple arugula salad dressed with lemon and olive oil on the side to add some peppery freshness against the rich sauce.

• The sauce reheats beautifully for lunch the next day
• Add crushed red pepper flakes to the sauce if you want extra heat
• Extra Parmesan on top never hurts anyone

Save

There is something so satisfying about a dinner that feels indulgent but leaves you feeling light and energized afterward. This is the recipe that convinced me healthy comfort food is not an oxymoron after all.

Recipe FAQs

→ How do you prevent zucchini noodles from becoming soggy?

Sauté zucchini noodles over medium-high heat for just 2-3 minutes with a pinch of salt. This helps release excess moisture while keeping them crisp.

→ Can ground chicken be used instead of turkey?

Yes, ground chicken can substitute turkey for a slightly different flavor but similar texture in the meatballs.

→ What is the best way to bind turkey meatballs?

A combination of egg, grated Parmesan, and almond flour helps bind the meatballs while adding moisture and flavor.

→ How do you balance acidity in the tomato sauce?

A small amount of sugar is added to the tomato sauce to balance its natural acidity and create a smoother taste.

→ Can this dish be made dairy-free?

Omit the Parmesan cheese or swap with a dairy-free alternative to keep the dish free from dairy ingredients.