Turkey Meatballs with Zucchini Noodles (Printable)
Light and satisfying turkey meatballs over fresh zucchini spirals
# What You Need:
→ For the Turkey Meatballs
01 - 1.1 lbs ground turkey
02 - 1 large egg
03 - 1/3 cup gluten-free breadcrumbs (or regular if not gluten-free)
04 - 2 cloves garlic, minced
05 - 1 small onion, finely grated
06 - 1/4 cup fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp grated Parmesan cheese (optional)
11 - 2 tbsp olive oil for frying or baking
→ For the Zucchini Noodles
12 - 4 medium zucchini, spiralized
13 - 1 tbsp olive oil
14 - 1 clove garlic, minced
15 - Salt and pepper to taste
→ For Serving
16 - 1 2/3 cups marinara sauce, warmed
17 - Extra grated Parmesan cheese (optional)
18 - Fresh basil leaves
# Steps:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, garlic, grated onion, parsley, oregano, salt, pepper, and Parmesan (if using). Mix gently until just combined.
02 - Shape the mixture into 16 small meatballs, approximately 1 inch in diameter.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 6–8 minutes. Alternatively, bake at 400°F on a lined sheet for 15–18 minutes, turning once.
04 - While meatballs cook, heat 1 tbsp olive oil in another large skillet over medium heat. Add garlic and sauté 30 seconds until fragrant.
05 - Add spiralized zucchini and cook, tossing gently, for 2–3 minutes until just tender. Season with salt and pepper.
06 - Divide zucchini noodles among plates. Top with turkey meatballs and spoon over warm marinara sauce. Garnish with Parmesan and basil if desired.
# Expert Advice:
01 -
- The meatballs stay incredibly moist thanks to the grated onion working its magic from inside
- You can eat a massive bowl without that post pasta food coma I used to get every Tuesday night
02 -
- Squeezing excess moisture from the grated onion prevents soggy meatballs that fall apart during cooking
- Zucchini noodles continue to release water as they sit, so cook them right before serving to avoid a puddle on the plate
03 -
- Damp hands prevent the meatball mixture from sticking while you shape them
- Let cooked meatballs rest for 5 minutes so the juices redistribute throughout