Turkey Meatballs Zucchini Noodles Marinara (Printable)

Healthy Italian twist featuring juicy turkey and zucchini noodles in homemade marinara.

# Ingredient List:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1 large egg
03 - ½ cup grated Parmesan cheese
04 - ½ cup gluten-free breadcrumbs
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 1 tbsp olive oil (for frying)

→ Zucchini Noodles

11 - 4 medium zucchinis
12 - 1 tbsp olive oil
13 - Pinch of salt

→ Marinara Sauce

14 - 1 tbsp olive oil
15 - 1 small onion, finely chopped
16 - 2 cloves garlic, minced
17 - 28 oz canned crushed tomatoes
18 - 1 tsp dried basil
19 - ½ tsp dried oregano
20 - ½ tsp salt
21 - ¼ tsp black pepper
22 - Pinch of chili flakes (optional)
23 - 1 tsp sugar (optional)

# How to Make:

01 - In a large bowl, mix ground turkey, egg, Parmesan, breadcrumbs, garlic, parsley, oregano, salt, and pepper until just combined.
02 - Shape mixture into 16 small meatballs, approximately 1½ inches each.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs, turning occasionally, until browned on all sides, about 6 to 8 minutes. Remove and set aside.
04 - In the same skillet, heat 1 tbsp olive oil and sauté onion over medium heat until translucent, about 3 to 4 minutes. Add garlic and cook for one minute.
05 - Stir in crushed tomatoes, basil, oregano, salt, pepper, chili flakes, and sugar. Bring to a gentle simmer.
06 - Return meatballs to skillet, nestle into sauce, cover, and simmer for 15 minutes or until cooked through.
07 - Spiralize zucchinis into noodles and pat dry with paper towels to remove excess moisture.
08 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook zucchini noodles for 2 to 3 minutes until just tender. Season with a pinch of salt.
09 - Plate zucchini noodles, top with turkey meatballs, spoon over marinara sauce, and garnish with parsley or Parmesan cheese as desired.

# Expert Tips:

01 -
  • It feels indulgent but keeps you light, no heavy pasta weighing you down after.
  • The meatballs stay juicy because turkey loves a gentle simmer in tomato sauce.
  • Zucchini noodles cook in under three minutes, so you can have dinner plated before anyone gets impatient.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Pat the zucchini noodles completely dry or the moisture will dilute your sauce and make everything soggy.
  • Don't cook the zucchini for more than three minutes or it turns mushy and loses its texture entirely.
  • Let the meatballs brown undisturbed for the first few minutes, moving them too soon makes them stick and fall apart.
03 -
  • Freeze uncooked meatballs on a tray, then transfer to a bag once solid, you'll always have dinner ready.
  • Use kitchen shears to snip the zucchini noodles shorter if they're too long and awkward to twirl.
  • Taste your sauce before adding sugar, some canned tomatoes are already sweet enough.

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