Turkey Meatballs with Zucchini (Printable Version)
Tender turkey meatballs paired with fresh spiralized zucchini noodles for a wholesome main meal.
# What You Need:
→ For the Turkey Meatballs
01 - 1.1 lbs ground turkey
02 - 1 large egg
03 - 1/3 cup gluten-free breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 small onion, finely grated
06 - 1/4 cup fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp grated Parmesan cheese
11 - 2 tbsp olive oil
→ For the Zucchini Noodles
12 - 4 medium zucchini, spiralized
13 - 1 tbsp olive oil
14 - 1 clove garlic, minced
15 - Salt and pepper to taste
→ For Serving
16 - 1 2/3 cups marinara sauce, warmed
17 - Extra grated Parmesan cheese
18 - Fresh basil leaves
# How To Make It:
01 - Combine ground turkey, egg, breadcrumbs, minced garlic, grated onion, chopped parsley, oregano, salt, pepper, and Parmesan in a large bowl. Mix gently until just combined, being careful not to overwork the mixture.
02 - Form the mixture into 16 small meatballs, approximately 1 inch in diameter. Roll firmly but gently to maintain shape without compacting the meat.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 6 to 8 minutes until cooked through. Alternatively, bake at 400°F on a lined baking sheet for 15 to 18 minutes, turning once halfway through cooking.
04 - While meatballs cook, heat 1 tablespoon olive oil in another large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add spiralized zucchini to the skillet and cook, tossing gently with tongs, for 2 to 3 minutes until just tender but still retaining some crunch. Season with salt and pepper to taste.
06 - Divide zucchini noodles among four plates. Top with turkey meatballs and spoon warm marinara sauce over the top. Garnish with additional Parmesan cheese and fresh basil leaves if desired.
# Expert Suggestions:
01 -
- The zucchini noodles stay tender but never mushy when you cook them just right
- Turkey meatballs feel lighter than beef but still satisfy that comfort food craving
02 -
- Overcooked zucchini noodles turn into watery mush, watch them closely after 2 minutes
- Let the meatball mixture rest in the fridge for 15 minutes if you have time, they hold together better
03 -
- Squeeze excess moisture from the grated onion before adding it to the meat mixture
- Pat the zucchini noodles dry with paper towels if they seem especially wet