Turkey Meatballs with Zucchini Noodles (Print View)
Juicy turkey meatballs over zucchini noodles with vibrant homemade marinara sauce.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup gluten-free breadcrumbs
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 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 - 1/2 tsp dried oregano
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
22 - 1 pinch chili flakes (optional)
23 - 1 tsp sugar (optional)
# How to Make:
01 - In a large bowl, combine ground turkey, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
02 - Shape the mixture into 16 small meatballs, approximately 1.5 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 for 6 to 8 minutes. Remove meatballs and set aside.
04 - In the same skillet, add 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 the mixture to a gentle simmer.
06 - Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 15 minutes, or until meatballs are cooked through.
07 - While the sauce simmers, spiralize the zucchinis into noodles. Pat dry with paper towels to remove excess moisture.
08 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and sauté for 2 to 3 minutes, just until tender. Season with a pinch of salt.
09 - Plate zucchini noodles, top with turkey meatballs, and spoon over marinara sauce. Garnish with extra parsley or Parmesan if desired.
# Expert Suggestions:
01 -
- It tastes like comfort food but leaves you feeling energized instead of sluggish.
- The whole thing comes together in under an hour, perfect for weeknights when you want something that looks like you tried.
- Homemade marinara beats the jarred stuff by miles, and once you taste the difference, there's no going back.
02 -
- Don't skip drying the zucchini noodles—wet noodles will release water into your sauce and make everything taste diluted instead of concentrated.
- The sugar in the marinara is optional but real—it tames the acidity of the tomatoes and makes the sauce taste rounder and more balanced, especially if you're using canned tomatoes in winter.
03 -
- Make a double batch of meatballs and freeze the extras raw on a sheet tray—they cook straight from frozen and become dinner insurance for hectic weeks.
- Almond meal makes an excellent gluten-free breadcrumb substitute if you want to go even lower-carb, though the meatballs will be slightly more delicate.