Turkey Meatballs with Zucchini Noodles
A healthy and delicious twist on a classic, these lean turkey meatballs are simmered in a rich tomato sauce and served over fresh, tender zucchini noodles for a satisfying, low-carb meal.
For 4 servings
**Prepare Meatballs:** In a large bowl, gently combine the ground turkey, 2 minced garlic cloves, ½ teaspoon dried oregano, the large egg, almond flour, ¼ cup grated Parmesan cheese, chopped fresh parsley, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Mix until just combined, being careful not to overmix, which can lead to tough meatballs.
**Form Meatballs:** Using a small scoop or your hands, form the mixture into approximately 18-20 1-inch meatballs. Place them on a clean plate.
**Brown Meatballs:** Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown them on all sides for 5-7 minutes until golden brown. They don't need to be cooked through. Remove browned meatballs to a clean plate and set aside.
**Sauté Aromatics:** Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely diced onion and sauté for 3-4 minutes until softened and translucent. Add the remaining 2 minced garlic cloves and cook for another minute until fragrant.
**Simmer Sauce:** Pour in the crushed tomatoes, chicken broth (if using), remaining ½ teaspoon dried oregano, dried basil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the optional granulated sugar. Stir well and bring the sauce to a gentle simmer.
**Cook Meatballs in Sauce:** Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and tender.
**Prepare Zucchini Noodles:** While the meatballs simmer, prepare the zucchini noodles. Using a spiralizer, julienne peeler, or vegetable peeler, create long strands from the zucchini.
**Serve:** You can serve the zucchini noodles raw for a crisp texture, or for a softer texture, lightly sauté them in a separate pan with a drizzle of olive oil for 2-3 minutes until just tender-crisp, or blanch them in boiling water for 30 seconds, then drain well.
**Plate and Garnish:** Divide the zucchini noodles among serving bowls and top generously with the turkey meatballs and sauce. Garnish with fresh basil or parsley and an additional sprinkle of Parmesan cheese, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overmix Meatballs:** Overmixing the turkey mixture can result in dense, tough meatballs. Mix gently until just combined.
- 2**Batch Browning:** Brown meatballs in batches to prevent overcrowding the pan. Overcrowding lowers the pan temperature, causing the meatballs to steam rather than brown, which impacts flavor and texture.
- 3**Zucchini Noodle Texture:** For a firmer, more pasta-like noodle, sauté them briefly. For a lighter, fresher feel, serve them raw. Avoid overcooking, as they can quickly become watery and mushy.
- 4**Sauce Acidity Balance:** If your crushed tomatoes are particularly acidic, adding a small pinch of sugar (as suggested in the ingredients) can help balance the flavors without making the sauce sweet.
Adapt it for your goals.
Meat Swap
Substitute ground turkey with lean ground chicken, a mix of ground beef and pork, or even a plant-based ground meat alternative for a vegetarian version.
Vegetable NoodlesVegetable Noodles
Instead of zucchini, try spiralizing other vegetables like spaghetti squash, carrot noodles, or even celeriac for different flavors and textures.
Spice It UpSpice It Up
Add a pinch of red pepper flakes to the sauce along with the garlic and onion for a subtle kick, or include a finely diced jalapeño for more pronounced heat.
Why this is on our healthy list.
Lean Protein Source
Ground turkey provides a significant amount of lean protein, essential for muscle repair, satiety, and overall body function, without the high saturated fat content of some other meats.
Rich in Vegetables
Zucchini noodles and tomato sauce contribute a wealth of vitamins, minerals, and antioxidants, including Vitamin C, Vitamin K, and potassium, supporting immune health and reducing inflammation.
Low Carbohydrate & Gluten-Free
By using zucchini noodles instead of traditional pasta and almond flour as a binder, this dish is naturally low in carbohydrates and gluten-free, making it suitable for various dietary needs and promoting stable blood sugar levels.
Frequently asked questions
Yes, you can prepare and cook the meatballs and sauce completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The zucchini noodles are best prepared fresh.
