Turkey Meatballs with Zucchini Noodles (Printable version)
Tender turkey meatballs with spiralized zucchini noodles in marinara sauce. A light, satisfying low carb meal ready in 45 minutes.
# What You'll Need:
→ Turkey Meatballs
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
→ Zucchini Noodles
12 -
13 -
14 -
15 -
→ Serving
16 -
17 -
18 -
# How to Prepare:
01 - Combine ground turkey, egg, breadcrumbs, minced garlic, grated onion, chopped parsley, oregano, salt, pepper, and Parmesan in a large bowl. Mix gently until just incorporated, avoiding overworking the meat.
02 - Form mixture into 16 uniform meatballs, approximately 1 inch in diameter. Maintain consistent sizing for even cooking.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to sear all sides evenly for 6-8 minutes until cooked through. Alternatively, arrange on a lined baking sheet and bake at 400°F for 15-18 minutes, turning once midway.
04 - Heat 1 tablespoon olive oil in a separate skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spiralized zucchini and toss gently for 2-3 minutes until just tender-crisp. Season with salt and freshly ground pepper.
05 - Portion zucchini noodles onto serving plates. Arrange meatballs on top and spoon warm marinara sauce over both. Garnish with additional grated Parmesan and fresh basil leaves as desired.
# Expert advice:
01 -
- The meatballs stay impossibly tender thanks to the grated onion and egg mixture
- Zucchini noodles make it feel indulgent while keeping things light
- Everything comes together in under an hour with minimal cleanup required
02 -
- Overworking the meat mixture makes meatballs tough and dense, so mix just until combined
- Zucchini noodles release water as they cook, so do not overcook them or they will become soggy
- Letting the meatballs rest for a few minutes after cooking helps them retain their juices
03 -
- Grating the onion instead of chopping it ensures it melts into the meatballs without detectable pieces
- If the meatball mixture feels too wet, refrigerate it for 20 minutes before shaping to make it easier to handle