Turkey Meatballs with Zucchini (Printable)

Tender turkey meatballs atop sautéed zucchini spirals, seasoned simply for a light, satisfying meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/3 cup gluten-free breadcrumbs or almond flour
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup grated Parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 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 zucchini, spiralized
12 - 1 tbsp olive oil
13 - 1 clove garlic, minced
14 - Salt and pepper to taste

→ For Serving

15 - 1 cup marinara sauce (gluten-free if needed)
16 - Extra grated Parmesan cheese (optional)
17 - Fresh basil leaves (optional)

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs or almond flour, egg, minced garlic, Parmesan, parsley, oregano, salt, and pepper. Mix gently until evenly incorporated without overmixing.
03 - Shape mixture into 16 uniform meatballs and place them on a plate.
04 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 4 to 5 minutes. Transfer browned meatballs to the prepared baking sheet.
05 - Bake meatballs in the preheated oven for 10 to 12 minutes or until internal temperature reaches 165°F.
06 - While meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spiralized zucchini noodles, season with salt and pepper, and cook gently for 2 to 3 minutes until just tender. Remove from heat.
07 - Heat marinara sauce in a small saucepan over low heat until warm.
08 - Divide zucchini noodles among plates. Top with turkey meatballs, spoon warm marinara sauce over, and garnish with extra Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling energized, not weighed down.
  • The meatballs stay juicy and flavorful without any fuss or fancy techniques.
  • Zucchini noodles cook in minutes and soak up the marinara beautifully.
  • You can prep the meatballs ahead and bake them right before serving.
02 -
  • Don't skip browning the meatballs before baking, it locks in flavor and creates a golden crust that makes all the difference.
  • Cook the zucchini noodles briefly and over medium heat, too long or too hot and they release water and turn soggy.
  • Let the meatball mixture rest for a minute before shaping, it makes them easier to roll and less sticky.
03 -
  • Use a small cookie scoop to portion the meatballs evenly so they cook at the same rate and look uniform.
  • Pat the zucchini noodles dry with a paper towel before cooking to remove excess moisture and prevent sogginess.
  • Taste the marinara sauce before serving and adjust with a pinch of salt, pepper, or a drizzle of olive oil if needed.

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