Turkey meatballs zucchini noodles (Printable)
Tender turkey meatballs with tomato sauce served over fresh zucchini noodles for a light meal.
# What You'll 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 - 2 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 - In a large bowl, combine ground turkey, egg, Parmesan, almond flour, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined.
03 - Shape the mixture into 16 meatballs and place them on the 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, black pepper, and sugar if using. Simmer uncovered for 10-12 minutes, stirring occasionally.
06 - Once the meatballs are baked, gently add them 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 Hints:
01 -
- The meatballs stay incredibly tender thanks to the almond flour binder and gentle mixing
- Zucchini noodles add freshness without the carb coma of traditional pasta
- Everything comes together in under 45 minutes with minimal cleanup
02 -
- Overmixing the meatball mixture is the quickest way to end up with tough, rubbery meatballs
- Undercooked zucchini noodles turn into a watery mess, so keep them crisp-tender
- Letting the meatballs simmer in the sauce for those final 5 minutes makes a huge difference in flavor integration
03 -
- Wet your hands lightly with cold water before shaping meatballs to prevent sticking
- Let the meatball mixture rest in the fridge for 15 minutes before shaping for better texture