Turkey Meatballs with Zucchini (Print Page)
Tender turkey meatballs in a savory tomato sauce paired with fresh zucchini noodles for a wholesome dish.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup almond flour or breadcrumbs
05 - 4 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Tomato Sauce
10 - 1 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 14 oz canned crushed tomatoes
14 - 1 tsp dried basil
15 - 1/2 tsp dried thyme
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/2 tsp sugar, optional
→ Zucchini Noodles
19 - 4 medium zucchini, spiralized
20 - 1 tbsp olive oil
21 - 1/4 tsp salt
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground turkey, egg, Parmesan, almond flour, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined.
03 - Shape mixture into 16 meatballs and place on prepared baking sheet. Bake for 15-18 minutes until cooked through and lightly golden.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds.
05 - Add crushed tomatoes, basil, thyme, salt, pepper, and sugar if using. Simmer uncovered for 10-12 minutes, stirring occasionally.
06 - Gently add baked meatballs to the sauce. Simmer together for 5 minutes to allow flavors to meld.
07 - Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add zucchini noodles and salt. Sauté for 2-3 minutes until just tender but still crisp.
08 - Divide zucchini noodles among plates. Top with turkey meatballs and sauce. Garnish with extra parsley and Parmesan if desired.
# Expert Tips:
01 -
- The meatballs stay incredibly moist thanks to the almond flour trick I learned after years of dry, crumbly disasters
- Zucchini noodles somehow satisfy that pasta craving without the post-meal food coma
- Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
- Spiralized zucchini releases a lot of water when cooked. Keep the sauté quick and high-heat to avoid a watery plate situation.
- The meatballs continue cooking in the hot sauce. Pull them from the oven when they are just cooked through, not dry.
- Almond flour makes these nut-free friendly. Use gluten-free breadcrumbs if you need to avoid tree nuts entirely.
03 -
- Mix meatballs gently and stop as soon as ingredients are combined. Overmixing is the number one cause of tough, rubbery texture.
- Let the meatballs rest on the baking sheet for 5 minutes after baking. This helps them hold their shape when you add them to the sauce.