Turkey Meatballs & Zoodles: A Clean-Eating Classic with Big Flavor
These juicy turkey meatballs & zoodles are a low-carb, high-protein dream—seasoned to perfection and simmered in a clean marinara. Gluten-free, dairy-free, and meal-prep approved for busy weeknights or light, satisfying dinners.
Ingredients
- 1 lb lean ground turkey 93% lean
- 1 egg
- ¼ cup almond flour or breadcrumbs if not GF
- 2 garlic cloves minced
- ¼ cup grated onion
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 2 cups marinara sauce low-sugar or homemade
- 4 medium zucchini spiralized
- Optional: red pepper flakes parmesan (if not dairy-free)
Instructions
- Step 1: Make the Turkey MeatballsPreheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, combine ground turkey, egg, almond flour, garlic, grated onion, oregano, salt, pepper, and parsley. Mix just until combined—don’t overwork it. Form into 16 meatballs and place on the baking sheet. Drizzle or brush with 1 tablespoon olive oil. Bake for 18–20 minutes or until cooked through.
- Step 2: Sauté the ZoodlesHeat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini and sauté for 2–3 minutes until just tender. Don’t overcook—they should be al dente.
- Step 3: Heat the SauceWarm the marinara sauce in a small saucepan or in the skillet with the zoodles, depending on how you want to serve it.
- Step 4: AssemblePlate the zoodles, top with meatballs, and spoon over warm marinara. Garnish with more parsley, chili flakes, or a sprinkle of parmesan.
Notes
Secret Tips for Perfect Turkey Meatballs & Zoodles
- Don’t Overmix the Meat: Gently combine your turkey mixture to keep the meatballs tender. Overworking the meat can make them dense and dry.
- Grate Your Onion: Instead of chopping, grate the onion directly into the turkey mixture. It adds moisture and blends smoothly for juicy, flavorful meatballs.
- Use a Cookie Scoop: For evenly sized meatballs that cook at the same rate, use a cookie scoop. It saves time and ensures consistent texture.
- Salt the Zoodles After Cooking: If your zucchini noodles are watery, sauté them, then lightly salt and let them sit for a few minutes before serving. Drain excess moisture to avoid a soggy plate.
- Broil for a Golden Finish: After baking or pan-searing the meatballs, give them a quick broil to develop a golden crust without overcooking the center.
- Make It a Bowl: For meal prep, serve the meatballs and zoodles in containers with room for extra toppings like avocado, olives, or a drizzle of lemon tahini sauce.