Turkey Meatballs Zucchini Noodles Marinara

I picked up a spiralizer on a whim at a kitchen sale, not really sure what I'd do with it. That Saturday I had ground turkey thawing and a basket of zucchini from my neighbor's garden. I figured I'd try twirling vegetables into noodles and see what happened. The meatballs browned, the sauce bubbled, and suddenly dinner felt like something I'd order out but made in my own kitchen.

The first time I made this for friends, someone asked if I'd ordered it from the new Italian place downtown. I didn't correct them right away. When I finally admitted I'd spiralized the zucchini myself, they made me write down the recipe on a napkin. That napkin is probably still stuck to someone's fridge.

Ingredients

• Ground turkey: Leaner than beef but can dry out fast, so don't skip the egg and cheese, they keep everything tender.
• Egg: Acts like glue for the meatballs, without it they'll crumble in the pan.
• Parmesan cheese: Adds a salty, nutty depth that makes turkey taste less bland, use the real stuff if you can.
• Gluten-free breadcrumbs: Soaks up moisture and gives the meatballs structure, almond meal works too if you want to skip carbs entirely.
• Garlic: Fresh is best, the jarred kind never smells as good when it hits the heat.
• Fresh parsley: Brightens everything up, dried parsley tastes like dust in comparison.
• Dried oregano: The backbone of Italian flavor, a little goes a long way.
• Zucchini: Medium-sized ones spiralize cleanly, the giant ones are too watery and seedy.
• Canned crushed tomatoes: San Marzano if you can find them, they're sweeter and less metallic.
• Onion: Sautéing it until soft makes the sauce taste like it simmered all day.
• Chili flakes: Just a pinch wakes up the tomatoes without making it spicy.
• Sugar: Balances the acidity, especially if your tomatoes taste sharp.

Instructions

Mix the meatball base:

Crack the egg into the turkey and add Parmesan, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Use your hands to combine gently, overworking makes them dense and tough.

Shape into rounds:

Roll about a tablespoon of mixture between your palms until smooth. I make mine small so they cook faster and nestle nicely into the noodles.

Brown the meatballs:

Heat olive oil in a large skillet over medium heat and add meatballs without crowding. Turn them every couple minutes until golden all over, they don't need to cook through yet.

Start the marinara:

In the same skillet with the meatball drippings, sauté chopped onion until it turns translucent and smells sweet. Toss in minced garlic and stir for one minute until fragrant.

Build the sauce:

Pour in crushed tomatoes, basil, oregano, salt, pepper, chili flakes, and a pinch of sugar if your tomatoes taste tart. Stir and bring to a gentle simmer.

Simmer the meatballs:

Nestle the browned meatballs into the sauce, cover, and let them cook through for fifteen minutes. The sauce will thicken and the meatballs will soak up all that tomatoey goodness.

Spiralize the zucchini:

Run each zucchini through the spiralizer to make long noodles. Pat them dry with paper towels, this step is crucial or you'll end up with a watery plate.

Sauté the noodles:

Heat olive oil in a separate skillet over medium-high heat and toss in the zucchini. Cook for two to three minutes just until tender, they should still have a little bite.

Plate and serve:

Twirl zucchini noodles onto each plate, top with meatballs, and spoon over warm marinara. Finish with extra parsley or a sprinkle of Parmesan if you like.

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My mom tasted this once and said it reminded her of Sunday dinners, except she didn't feel sleepy afterward. She started asking me to make it whenever she came over. Now it's the meal that means someone I care about is coming through the door.

How to Store and Reheat

Store the meatballs and sauce together in an airtight container in the fridge for up to four days. Keep the zucchini noodles separate or they'll get watery. Reheat the meatballs gently on the stove and sauté fresh noodles each time, it only takes three minutes and tastes so much better than reheating them.

Swaps and Substitutions

If you don't have a spiralizer, use a julienne peeler or even a regular peeler to make wide ribbons. Ground chicken works just as well as turkey. Swap the zucchini for spaghetti squash if you want something heartier. You can also toss in spinach or kale at the end of the sauce for extra greens.

What to Serve Alongside

This pairs beautifully with a simple arugula salad dressed in lemon and olive oil. Garlic bread is always a hit if you're not worried about keeping things low-carb. A glass of Chianti or Pinot Noir feels right with the tomato and herbs.

• Roasted broccoli with garlic adds another vegetable without stealing the spotlight.
• A sprinkle of red pepper flakes on the table lets everyone adjust the heat to their liking.
• Fresh basil torn over the top right before serving makes it smell like an Italian kitchen.

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This is the kind of meal that makes you feel capable in the kitchen without spending hours there. It's quick, it's nourishing, and it always gets seconds.

Recipe Help & Support

→ How do I prevent zucchini noodles from getting soggy?

Pat the spiralized zucchini dry with paper towels to remove excess moisture before sautéing them briefly.

→ Can I substitute the turkey for another meat?

Yes, ground beef, chicken, or pork work well as alternatives to the ground turkey in this dish.

→ Is this dish suitable for a gluten-free diet?

Yes, provided you use gluten-free breadcrumbs, this dish is completely gluten-free and low carb.

→ Can I freeze the cooked meatballs?

Allow the meatballs to cool completely, then freeze them in an airtight container with the sauce for up to 3 months.

→ How can I reduce the acidity of the marinara?

Adding a teaspoon of sugar to the sauce helps balance the acidity of the canned tomatoes.