Zucchini Noodles & Turkey Meatballs

Zucchini Noodles & Turkey Meatballs is a delicious and healthy way to enjoy a classic Italian dish. The zucchini noodles are a great alternative to traditional pasta, and the lean turkey meatballs are a good source of protein. The marinara sauce adds a touch of flavor and sweetness, and the fresh basil and Parmesan cheese provide a perfect finishing touch.

Yields: 4 servings |Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

For the meatballs:
- 1 pound lean ground turkey
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the zucchini noodles:
- 4 medium zucchini, spiralized or julienned
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the sauce:
- 1 (24-ounce) jar marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Garnish:
- Fresh basil leaves, chopped
- Grated Parmesan cheese

Get started

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the meatballs:

In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix gently until just combined.
Form the turkey mixture into 1-inch meatballs. Place meatballs on the prepared baking sheet.
Bake for 20-25 minutes, or until cooked through and no longer pink in the center.

Make the sauce:

While the meatballs are baking, prepare the sauce. In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), and cook for about 30 seconds, until fragrant.
Pour in the marinara sauce, and season with salt and pepper to taste. Bring to a simmer, then reduce heat and keep warm.

Cook the zucchini noodles:

If you are making zucchini noodles from scratch, use a spiralizer or julienne peeler to create noodles from the zucchini.
In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant.
Add the zucchini noodles and cook for 2-3 minutes, or until tender-crisp. Season with salt and pepper to taste.

Assemble and serve:

Divide the zucchini noodles among bowls. Top with the turkey meatballs and marinara sauce.
Garnish with fresh basil leaves and grated Parmesan cheese.

Tips and variations:

For a spicier dish, add more red pepper flakes to the meatballs or sauce.
You can use other types of ground meat, such as ground chicken or beef, instead of ground turkey.
If you don’t have breadcrumbs, you can use crushed crackers or rolled oats instead.
For a vegetarian version, you can substitute the turkey meatballs with lentil meatballs or vegetarian meatballs.
You can add other vegetables to the zucchini noodles, such as bell peppers, onions, or mushrooms.
Serve the zucchini noodles with a side of crusty bread or a salad for a complete meal.

Nutritional information (per serving, approximate):