Turkey Meatballs Zucchini Noodles (Print Version)
Herb-infused turkey meatballs paired with tender zucchini noodles and rich marinara sauce.
# What You'll 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
# Step-by-Step Guide:
01 - In a large bowl, gently mix ground turkey, egg, gluten-free breadcrumbs or almond flour, Parmesan cheese, minced garlic, parsley, oregano, salt, and black pepper until just combined. Shape into sixteen even meatballs.
02 - Heat two tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about five to seven minutes, working in batches if needed. Transfer browned meatballs to a plate.
03 - In the same skillet, warm one tablespoon of olive oil. Sauté the chopped onion until soft, approximately three minutes. Add minced garlic and cook for one minute. Stir in crushed tomatoes, dried basil, oregano, salt, pepper, and optional sugar, then bring to a simmer.
04 - Return the browned meatballs to the skillet nestling them into the marinara. Cover and simmer on low heat for fifteen to twenty minutes, ensuring meatballs are cooked through.
05 - While the sauce simmers, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add spiralized zucchini, season with salt and pepper, and sauté for two to three minutes until tender but still firm. Drain any excess moisture.
06 - Divide the zucchini noodles among plates. Top with turkey meatballs and spoon over marinara sauce. Garnish with fresh basil and additional Parmesan if desired.
# Expert Suggestions:
01 -
- Turkey stays remarkably tender when you don't overwork the mixture, and the Parmesan adds umami without heaviness.
- Zucchini noodles wilt to exactly the right texture if you watch them—soft but not mushy—making this feel restaurant-quality in under an hour.
- This one tastes even better the next day when flavors have merged, so batch cooking becomes effortless.
02 -
- Don't skip the browning step—that golden crust on the meatballs adds flavor and structure that makes them hold up in sauce.
- Zucchini continues to release water even after cooking, so if you're not serving immediately, drain the noodles again right before plating.
- The sauce tastes best when it simmers gently, not at a rolling boil, which can make tomatoes taste bitter and meatballs fall apart.
03 -
- If your meatballs break apart in the sauce, they were likely overworked during mixing—next time, use a gentle hand and stop as soon as everything is combined.
- A spiralizer is worth the counter space; it transforms ordinary vegetables into something that feels special, and zucchini spirals cook faster than pasta ever could.