Turkey Meatballs with Zucchini

I started making turkey meatballs on a Tuesday night when I realized I had a pound of ground turkey thawing and no real plan. The zucchini sitting on the counter practically begged to be spiralized, and suddenly dinner felt less like a chore and more like a small adventure. What I didn't expect was how much lighter I'd feel after eating it, or how quickly my kids would ask for it again. Sometimes the best recipes are the ones you stumble into.

The first time I served this to friends, I was nervous they'd miss the pasta. Instead, someone asked if I'd opened a secret healthy Italian spot in my kitchen. One friend even texted me the next day asking for the recipe because her husband wouldn't stop talking about it. That's when I knew this dish had earned its place in my regular rotation.

Ingredients

• Ground turkey: Lean and mild, it takes on flavor beautifully and keeps the meatballs tender if you don't overmix the mixture.
• Gluten-free breadcrumbs or almond flour: Breadcrumbs add classic texture, but almond flour makes them grain-free and just as good.
• Egg: This binds everything together so the meatballs hold their shape during browning and baking.
• Garlic: Freshly minced garlic adds a punch of flavor that dried just can't match.
• Parmesan cheese: A little goes a long way for savory depth and a hint of saltiness.
• Fresh parsley and dried oregano: Parsley brightens the flavor, while oregano brings that familiar Italian warmth.
• Zucchini: Choose firm, medium-sized ones so the noodles don't turn mushy when cooked.
• Olive oil: Used for browning the meatballs and sautéing the zucchini, it adds richness without heaviness.
• Marinara sauce: A good jarred sauce works perfectly here, just check the label if you need it gluten-free.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Mix the meatball mixture:

In a large bowl, combine ground turkey, breadcrumbs or almond flour, egg, garlic, Parmesan, parsley, oregano, salt, and pepper. Use your hands or a spoon to mix gently until just combined, overworking makes them dense.

Shape the meatballs:

Form the mixture into 16 evenly sized meatballs and set them on a plate. Keeping them uniform helps them cook at the same rate.

Brown the meatballs:

Heat 1 tbsp olive oil in a large skillet over medium heat and brown the meatballs in batches, turning them every minute or so until golden on all sides. Transfer them to the prepared baking sheet as you go.

Bake until cooked through:

Slide the baking sheet into the oven and bake for 10 to 12 minutes, until the internal temperature hits 74°C (165°F). They'll finish cooking and stay juicy this way.

Sauté the zucchini noodles:

While the meatballs bake, heat 1 tbsp olive oil in a large skillet over medium heat, add minced garlic, and sauté for 30 seconds until fragrant. Toss in the zucchini noodles, season with salt and pepper, and cook for 2 to 3 minutes, stirring gently until just tender.

Warm the marinara:

Heat your marinara sauce in a small saucepan over low heat, stirring occasionally. You want it warm and ready to spoon over everything.

Plate and serve:

Divide the zucchini noodles among four plates, top with meatballs, spoon marinara over the top, and finish with extra Parmesan and fresh basil if you like. Serve immediately while everything is hot.

Save

One evening, my daughter helped me roll the meatballs while I spiralized the zucchini. She kept sneaking bites of raw zucchini and giggling, and by the time we sat down to eat, the kitchen smelled like garlic and oregano and felt like home. That's when I realized this recipe wasn't just about eating lighter, it was about making something together that actually tasted good.

How to Store and Reheat

Store leftover meatballs and zucchini noodles separately in airtight containers in the fridge for up to three days. The meatballs reheat beautifully in the oven or microwave, but the zucchini noodles are best eaten fresh since they can get watery when reheated. If you do reheat the noodles, drain any excess liquid and warm them gently in a skillet over low heat.

Make-Ahead Tips

You can shape the meatballs up to a day ahead and keep them covered in the fridge until you're ready to brown and bake them. The marinara sauce can be warmed whenever you need it, and the zucchini noodles take just minutes to spiralize and cook. This makes it easy to get dinner on the table fast, even on busy nights.

Variations and Swaps

Swap almond flour for breadcrumbs if you want a grain-free version, or use ground chicken instead of turkey for a slightly different flavor. Add a pinch of red pepper flakes to the meatball mixture if you like a little heat, or toss in some chopped sun-dried tomatoes for extra richness. You can also serve these meatballs over regular pasta, cauliflower rice, or alongside a crisp green salad.

• Try adding fresh basil or spinach to the meatball mixture for a pop of color and flavor.
• Use a dairy-free Parmesan substitute if you need to keep it dairy-free.
• Pair with roasted vegetables or a light Pinot Grigio for a complete meal.

Save

This dish has become my go-to when I want something satisfying but not heavy, something that feels like a treat but leaves me ready to tackle the rest of the evening. I hope it does the same for you.

Recipe Questions & Answers

→ What meat is best for the meatballs?

Ground turkey provides a lean, tender base that's perfect for juicy meatballs balanced with flavorful herbs and garlic.

→ How do I prevent zucchini noodles from becoming soggy?

Sauté the zucchini briefly over medium heat with olive oil and garlic, cooking just until tender to maintain some firmness.

→ Can I make meatballs grain-free?

Yes, substitute gluten-free breadcrumbs with almond flour to keep the dish low carb and grain-free.

→ What temperature should I bake the meatballs at?

Bake the browned meatballs in a preheated oven at 200°C (400°F) for about 10 to 12 minutes until cooked through.

→ What sauce pairs well with this dish?

A warm marinara sauce complements the turkey and zucchini noodles, adding rich tomato flavor and moisture.

→ Can I prepare this dish ahead of time?

You can pre-make the meatballs and store them refrigerated; reheat gently before serving with freshly sautéed zucchini noodles.