Juicy Turkey Meatballs Zucchini (Printable)

Tender turkey meatballs with sautéed zucchini noodles in a light tomato sauce, packed with flavor.

# What You'll Need:

→ Meatballs

01 - 1 lb ground turkey
02 - 1 large egg
03 - 1/3 cup gluten-free breadcrumbs
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp dried oregano
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp grated Parmesan cheese (optional)

→ Tomato Sauce

10 - 1 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 14 oz crushed tomatoes
14 - 1/2 tsp dried basil
15 - 1/2 tsp dried oregano
16 - 1/4 tsp chili flakes (optional)
17 - Salt and pepper, to taste

→ Zucchini Noodles

18 - 4 medium zucchinis, spiralized
19 - 1 tbsp olive oil
20 - Salt, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground turkey, egg, breadcrumbs, minced garlic, parsley, oregano, salt, pepper, and Parmesan in a large bowl. Mix just until combined.
03 - Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until golden and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and cook for 30 seconds. Stir in crushed tomatoes, basil, oregano, chili flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
06 - Gently transfer baked meatballs into the tomato sauce and simmer together for 5 minutes to blend flavors.
07 - Heat olive oil in another large skillet over medium-high heat. Add zucchini noodles and sauté for 2 to 3 minutes until just tender. Season with salt.
08 - Serve meatballs and sauce over zucchini noodles. Garnish with additional parsley or Parmesan if desired.

# Expert Suggestions:

01 -
  • The meatballs stay incredibly moist because turkey loves a gentle hand and a hot oven.
  • Zucchini noodles soak up the tomato sauce without weighing you down afterward.
  • You can have everything on the table in under an hour, even on a weeknight.
  • It feels indulgent but keeps your macros exactly where you want them.
02 -
  • Dont overcook the zucchini noodles or theyll release too much water and turn soggy.
  • Let the meatball mixture rest for a few minutes before shaping so the breadcrumbs can absorb moisture and the balls hold together better.
  • If your meatballs are browning too fast in the oven, lower the heat to 190 degrees Celsius and add a couple of minutes to the baking time.
03 -
  • Pat the spiralized zucchini dry with paper towels before cooking to remove excess moisture and prevent a watery dish.
  • Use a small cookie scoop to portion the meatballs so theyre all the same size and cook evenly.
  • Let the meatballs rest for a minute after baking before transferring them to the sauce so they firm up and dont break apart.

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