Juicy Healthy Turkey Meatballs with Zoodles
Transform humble ground turkey into tender, juicy meatballs packed with flavor. These perfectly seasoned, golden-brown meatballs are simmered in a rich marinara and served over a vibrant bed of fresh zoodles for a satisfying, low-carb, and guilt-free meal.
Equipment
- Spiralizer or Julienne Peeler
- Large mixing bowl
- Colander
- Large, deep skillet or Dutch oven
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Plate
- Paper towels
Ingredients
- 1 lb 93/7 ground turkey
- ¼ cup almond flour
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- ½ yellow onion, finely minced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 24 oz jar high-quality marinara sauce
- 4 medium-sized zucchini
Instructions
- Prepare the Zoodles: Using a spiralizer, turn the zucchinis into noodles. Place them in a colander, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out excess water.
- Mix and Form Meatballs: In a large mixing bowl, combine the ground turkey, almond flour, Parmesan, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork. Roll the mixture into 1.5-inch balls (about 16-20 total).
- Sear for Flavor: Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in a single layer for 2-3 minutes per side until golden brown all over. They do not need to be cooked through. Remove and set aside.
- Simmer in Sauce: Reduce heat to medium. Pour the marinara sauce into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then return the meatballs to the pan. Reduce heat to low, cover, and simmer for 15-20 minutes until cooked through.
- Finish Zoodles and Serve: Gently squeeze the zoodles or pat with paper towels to remove remaining water. You can serve them raw or sauté them in a separate pan with a teaspoon of olive oil for 1-2 minutes until just warmed. To serve, place a bed of zoodles on each plate, top with meatballs and sauce, and garnish with extra Parmesan and fresh parsley.
Notes
Tips for Success: Do not overwork the meat mixture to keep meatballs tender. Don't skip salting and draining the zoodles to avoid a watery dish. If sautéing zoodles, cook for only 1-2 minutes to keep them crisp.
Variations: Substitute ground chicken for turkey. Use panko breadcrumbs instead of almond flour. Add a pinch of red pepper flakes for heat or a tablespoon of finely chopped sun-dried tomatoes to the meat mixture for extra flavor.
Storage: Store leftover meatballs and sauce separately from the zoodles in an airtight container in the refrigerator for up to 3 days.
Variations: Substitute ground chicken for turkey. Use panko breadcrumbs instead of almond flour. Add a pinch of red pepper flakes for heat or a tablespoon of finely chopped sun-dried tomatoes to the meat mixture for extra flavor.
Storage: Store leftover meatballs and sauce separately from the zoodles in an airtight container in the refrigerator for up to 3 days.