Turkey Meatballs with Zucchini

I was trying to eat lighter after a month of heavy comfort food, but spaghetti without actual pasta felt like cheating myself. Then my sister dropped by with a spiralizer she'd bought on impulse and forgot how to use. We turned every vegetable in the fridge into noodles that afternoon, laughing at the absurdly long strands of zucchini that refused to stay on the plate. The turkey meatballs happened because I had ground turkey thawing and needed something substantial to make it feel like a real dinner.

My roommate walked in while I was forming the meatballs, hovering over the bowl suspicious of turkey in Italian-style format. She ate three servings and asked for the recipe the next morning. Now it's our Wednesday default, the night before grocery shopping when we're trying to use up whatever vegetables have accumulated in the crisper drawer.

Ingredients

• Ground turkey: Lean but still moist enough to hold together, and it soaks up all those Italian herbs beautifully
• Egg: The binder that keeps everything from falling apart, don't skip it
• Gluten-free breadcrumbs: Use regular if you don't need GF, but either way, they keep the meatballs tender
• Garlic: Two cloves might feel like overkill, but turkey needs that punch of flavor
• Grated onion: Finer than chopped so it melts into the meatballs, providing sweetness without texture
• Fresh parsley: Don't substitute dried here, the fresh brightness cuts through the rich turkey
• Dried oregano: That classic Italian flavor that makes everything taste familiar and comforting
• Salt and black pepper: Season generously, turkey can be bland on its own
• Grated Parmesan cheese: Optional, but recommended for that umami depth
• Olive oil: For cooking both the meatballs and the zucchini noodles
• Medium zucchini: Four should be enough, spiralized into curly noodles
• Marinara sauce: Homemade or store-bought, just make sure it's warm when you serve
• Fresh basil leaves: The finishing touch that makes the whole thing feel special

Instructions

Mix the meatball base:

Combine turkey, egg, breadcrumbs, garlic, grated onion, parsley, oregano, salt, pepper, and Parmesan in a large bowl. Mix gently with your hands until just combined, overworking makes them tough.

Form the meatballs:

Roll into 16 small balls about 2.5 cm across, keeping them uniform for even cooking. I use a small cookie scoop to keep them all the same size without obsessing.

Choose your cooking method:

Heat 2 tbsp olive oil in a skillet over medium heat and brown meatballs on all sides for 6 to 8 minutes, or bake at 200°C on a lined sheet for 15 to 18 minutes, turning once halfway through.

Start the zucchini noodles:

While meatballs cook, heat 1 tbsp olive oil in another large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.

Cook the noodles:

Add spiralized zucchini and toss gently for 2 to 3 minutes until just tender. Season with salt and pepper, keeping in mind the sauce will add more salt later.

Assemble the bowls:

Divide zucchini noodles among plates, top with meatballs, and spoon warm marinara sauce over everything. Garnish with extra Parmesan and fresh basil if you're feeling fancy.

Save

Last summer I made this for a dinner on the patio and nobody noticed there wasn't actual pasta until halfway through the meal. My friend reached for seconds and said, I don't even miss the carbs, which felt like the highest possible compliment.

Make-Ahead Magic

Form the meatballs and freeze them raw on a baking sheet before transferring to a bag. They cook straight from frozen, just add 2 to 3 minutes to the cooking time. The zucchini is best spiralized fresh.

Sauce Swaps

Marinara is classic, but a creamy lemon garlic sauce or pesto thinned with pasta water works beautifully too. Turkey's mild flavor plays well with almost anything you pair it with.

Sides and Drinks

A crisp white wine like Pinot Grigio or sparkling water with lemon cuts through the richness of the meatballs. Roasted asparagus or a simple green salad rounds out the meal nicely.

• Keep some red pepper flakes on the table for heat lovers
• Extra Parmesan makes everything better, don't be shy
• Leftovers reheat beautifully for tomorrow's lunch

Save

This recipe started as a way to use up a spiralizer and became a staple, proof that the best discoveries often happen completely by accident.

Recipe Questions & Answers

→ Can I bake the meatballs instead of frying?

Yes, baking at 200°C (400°F) for 15-18 minutes provides a hands-off alternative with a tender texture.

→ What zucchini preparation method is recommended?

Spiralizing fresh zucchini into noodles creates a light, vegetable-based base that cooks quickly with garlic and olive oil.

→ Are there suggestions for seasoning the meatballs?

Fresh parsley, oregano, garlic, and Parmesan cheese enrich the meatballs with aromatic and savory flavors.

→ Can this dish accommodate gluten-free diets?

Use certified gluten-free breadcrumbs and omit Parmesan if dairy is a concern to keep the dish gluten-free.

→ What sides or drinks pair well with this meal?

Light white wines like Pinot Grigio or refreshing sparkling water with lemon complement the freshness and flavors.