Turkey Meatballs Zucchini Noodles (Print Version)
Herb-infused turkey meatballs paired with tender zucchini noodles and savory marinara sauce.
# What You Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup gluten-free breadcrumbs or almond flour
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 tbsp olive oil, for frying
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 1 small yellow onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 oz canned crushed tomatoes
15 - 1 tsp dried basil
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground black pepper
19 - 1/2 tsp sugar (optional)
20 - 1 tbsp fresh basil, chopped (for garnish)
→ Zucchini Noodles
21 - 4 medium zucchini, spiralized
22 - 1 tbsp olive oil
23 - Salt and pepper, to taste
# Directions:
01 - In a large bowl, gently mix ground turkey, egg, gluten-free breadcrumbs or almond flour, Parmesan, garlic, parsley, oregano, salt, and pepper until just combined. Shape mixture into 16 equal meatballs.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides for 5 to 7 minutes, working in batches to avoid overcrowding. Remove and set aside.
03 - In the same skillet, add 1 tablespoon olive oil and sauté the finely chopped onion until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add crushed tomatoes, dried basil, dried oregano, salt, pepper, and optional sugar to the skillet. Bring the sauce to a simmer over medium heat.
05 - Nestle browned meatballs into the marinara sauce. Cover and reduce heat to low. Simmer gently for 15 to 20 minutes until meatballs are fully cooked through.
06 - While the sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season spiralized zucchini with salt and pepper and sauté for 2 to 3 minutes until tender but firm. Drain any excess moisture.
07 - Distribute zucchini noodles evenly across plates. Top with turkey meatballs and spoon over marinara sauce. Garnish with fresh chopped basil and additional Parmesan if desired.
# Expert Tips:
01 -
- It tastes like comfort food but keeps you feeling light and energized afterward.
- Ground turkey cooks faster than beef, so you're genuinely eating dinner in under an hour.
- The sauce is so good you'll want to make extra and freeze it for lazy weeks.
02 -
- Wet your hands before rolling meatballs—it makes an absurd difference and prevents frustration.
- Don't drain the zucchini noodles before cooking or you'll end up with a soggy mess; just sauté them quickly and skip the colander step unless they release a lot of liquid.
03 -
- Save a cup of the pasta water before draining—wait, there's no pasta, but you can save a little of the zucchini cooking liquid to loosen the sauce if it gets too thick.
- Brown your meatballs in batches rather than crowding the pan, which makes them golden instead of steamed and pale.