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Healthy Turkey Meatballs in Marinara Over Zucchini Noodles

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A quick and easy low-carb dinner featuring juicy turkey meatballs simmered in marinara sauce, served over fresh zucchini noodles for a healthy and satisfying meal.

Ingredients

Scale
  • 1 pound ground turkey (preferably lean but not too dry)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs or almond flour for gluten-free option
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or 1 tsp dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 teaspoon olive oil (for sauce)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced (for sauce)
  • Salt and pepper, to taste (for sauce)
  • 3 medium zucchinis, spiralized (about 4 cups)
  • 1 tablespoon olive oil (for zucchini noodles)
  • Salt, to taste (for zucchini noodles)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. In a large bowl, combine ground turkey, grated Parmesan, panko breadcrumbs or almond flour, beaten egg, minced garlic, chopped parsley, dried oregano, salt, black pepper, and optional red pepper flakes. Mix gently until just combined.
  2. Shape the mixture into 1 1/2-inch meatballs, about 16 total. Place on a baking sheet or plate.
  3. Heat 1 teaspoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 3-4 minutes per side, until golden but not cooked through. Remove and set aside.
  4. In the same skillet, add 1 teaspoon olive oil and sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
  5. Pour in marinara sauce, stir, season with salt and pepper, and bring to a simmer.
  6. Nestle browned meatballs into the simmering sauce. Cover and cook on low heat for 10-12 minutes until meatballs reach an internal temperature of 165°F (74°C). Stir occasionally.
  7. While meatballs simmer, spiralize zucchinis to yield about 4 cups of noodles.
  8. Heat 1 tablespoon olive oil in another skillet over medium-high heat. Add zucchini noodles and sauté for 2-3 minutes until slightly tender but still crisp. Season with salt.
  9. Divide zucchini noodles between plates, top with turkey meatballs and marinara sauce, and garnish with fresh basil leaves if desired. Serve immediately.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Brown meatballs before simmering to lock in moisture. Salt zucchini noodles and let them sit in a colander for 10 minutes before cooking to reduce wateriness. Sauté zucchini noodles just until tender-crisp to avoid sogginess. Meatballs can be made ahead and refrigerated or frozen for up to 3 months.

Nutrition

Keywords: turkey meatballs, zucchini noodles, low-carb dinner, healthy dinner, marinara sauce, gluten-free, keto, quick dinner

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