Turkey Meatballs with Zucchini (Printable)
Juicy turkey meatballs served atop tender, spiralized zucchini for a healthy and flavorful meal.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup gluten-free breadcrumbs or almond flour
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup grated Parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil for frying
→ Zucchini Noodles
11 - 4 medium zucchini, spiralized
12 - 1 tbsp olive oil
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
→ For Serving
15 - 1 cup marinara sauce (gluten-free if needed)
16 - Extra grated Parmesan cheese (optional)
17 - Fresh basil leaves (optional)
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs or almond flour, egg, garlic, Parmesan, parsley, oregano, salt, and pepper until just incorporated; avoid overmixing.
03 - Form mixture into 16 uniform meatballs and arrange them on a plate.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches for 4 to 5 minutes, turning to color all sides. Transfer browned meatballs onto the prepared baking sheet.
05 - Bake meatballs for 10 to 12 minutes until cooked through, reaching an internal temperature of 165°F.
06 - While meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds, add zucchini noodles, season with salt and pepper, and cook while gently tossing for 2 to 3 minutes until tender but firm. Remove from heat.
07 - Heat marinara sauce in a small saucepan until warmed through.
08 - Divide zucchini noodles onto plates, top with turkey meatballs, spoon over warmed marinara sauce, and garnish with additional Parmesan and fresh basil as desired.
# Expert Hacks:
01 -
- It tastes indulgent and comforting despite being genuinely good for you, which is rare and worth celebrating.
- The whole thing comes together in 45 minutes, leaving your weeknight feeling manageable instead of chaotic.
- Those spiralized zucchini noodles cook so fast that you can finish them while the meatballs bake, meaning no awkward timing conflicts.
02 -
- Don't overmix the meatball mixture—a gentle hand makes them tender and juicy, while overmixing creates a dense, rubbery texture that's hard to recover from.
- Spiralized zucchini releases water as it sits, so cook it last and eat immediately; waiting too long turns it limp and sad.
- Browning the meatballs before baking matters more than you'd think; it creates a flavorful crust that makes them taste restaurant-quality instead of just competent.
03 -
- Make the meatballs ahead of time and refrigerate them for up to 24 hours; they actually brown better when they're cold and firm.
- Double the batch and freeze extras on a baking sheet before baking—they go straight from freezer to oven, making weeknight dinners feel like a gift to your future self.