Go Back
Ashlee

Turkey Meatballs & Zoodles

Spaghetti and meatballs is an ideal weeknight meal. This recipe is a fun twist to the traditional Italian meal. Replace the spaghetti pasta with zucchini noodles (aka zoodles). This light and savory dish are delicious. It’s easy and comes together in 20 minutes. It’s a tasty option to add to the dinner rotation. You can freeze leftover meatballs for later.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Healthy, Main Dishes
Ingredients Method

Ingredients
  

For Turkey Meatballs:
  • 1 1/2 lb ground turkey
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese, shredded
  • 2 egg yolks
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic powder
  • Kosher salt and ground pepper, to taste
For Zoodles:
  • 3 medium zucchini, spiralized
  • 2 tsp Kosher salt
  • 2 cups marinara sauce
  • 1/4 cup Parmesan cheese, shredded

Method
 

For Turkey Meatballs:
  1. Preheat oven 400ºF. Prepare a baking sheet and coat it with nonstick spray.
  2. In a bowl, combine ground turkey, Panko breadcrumbs, Parmesan, egg yolks, oregano, basil, parsley and garlic powder. Season with Kosher salt and ground pepper, to taste.
  3. Using a wooden spoon, stir until well combined. Roll mixture into 1 1/2 inch meatballs.
  4. Place meatballs on baking sheet. Transfer to oven. Bake at 400ºF for 16-18 minutes until all sides are well browned. Set aside.
For Zoodles:
  1. Using a spiralizer, take zucchini and create noodles. Transfer noodles to a colander.
  2. Place colander over sink. Add Kosher salt and gently toss to combine. Let it sit for 10 minutes.
  3. In a large pot with boiling water, add zucchini noodles. Cook for 30 seconds to 1 minute. Drain well.
  4. Serve immediately. Top noodles with turkey meatballs, marinara sauce and Parmesan cheese.