Dinner

Turkey Meatballs with Zucchini Noodles Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

These turkey meatballs are juicy and full of flavor, perfectly complemented by light and fresh zucchini noodles. This low-carb dish is easy to make and satisfying, perfect for a quick weeknight dinner.

A white plate holds a bed of green and white spiralized zucchini noodles, arranged loosely to cover the base. On top are six browned, round meatballs with a textured surface showing bits of green herbs inside, each topped with a dollop of chunky red tomato sauce. Some extra red sauce peeks between the zucchini spirals around the meatballs. To the right edge of the plate, a shiny silver fork rests with its handle on the plate and prongs pointing inward. The plate is on a wooden surface that is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground turkey
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano
1/4 cup grated Parmesan cheese
3 medium zucchini
1 cup marinara sauce
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: In a bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, oregano, Parmesan, salt, and pepper. Mix thoroughly with your hands until well combined.
Step 2: Shape the mixture into meatballs about the size of a golf ball, aiming for 12 to 15 meatballs.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning to brown all sides evenly.
Step 4: While the meatballs cook, spiralize the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create zucchini ribbons.
Step 5: When the meatballs are cooked through, remove them from the pan and set aside.
Step 6: In the same skillet, heat the remaining tablespoon of olive oil. Add the zucchini noodles and sauté for 2 to 3 minutes until tender but still slightly firm.
Step 7: Pour the marinara sauce into the pan with the noodles and warm it through.
Step 8: Return the meatballs to the pan, coating them in the sauce.
Step 9: Serve the meatballs and sauce over the zucchini noodles. Optionally, sprinkle with extra Parmesan cheese for added flavor.

Tips & Variations

Use panko breadcrumbs for a lighter texture in your meatballs.
Swap ground turkey with ground chicken or lean beef if preferred.
Add fresh basil or parsley to the meatball mixture for extra freshness.
If zucchini is watery, salt the noodles and let them drain before cooking to avoid sogginess.

Storage

Store leftover meatballs and zucchini noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs gently in a skillet with sauce, and warm the noodles quickly to maintain their texture.

How to Serve

A white plate holds a bed of green and white spiralized zucchini noodles forming the first layer with a fresh and slightly wet texture. On top, six round browned meatballs are evenly placed, each covered with a chunky red tomato sauce with visible bits of herbs and spices. A shiny silver fork rests on the right side of the plate, its prongs touching the noodles. The plate is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini noodles?

Frozen zucchini noodles tend to release more water and become mushy when cooked. Fresh zucchini noodles are best for this recipe to retain texture and flavor.