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In a large bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, 2 tablespoons grated Parmesan cheese, fresh parsley, 2 minced garlic cloves, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

Roll the mixture into 1-inch meatballs. You should get about 18-20 meatballs.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.

In the same skillet (no need to clean), add the chopped onion and cook until softened, about 3-4 minutes. Add the remaining minced garlic clove and cook for another 1 minute until fragrant.

Pour in the crushed tomatoes, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

While the sauce simmers, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchinis.

Add the cooked meatballs back into the sauce and stir to coat. Continue to simmer for 2-3 minutes to heat the meatballs through.

Add the zucchini noodles directly to the skillet with the meatballs and sauce. Toss gently for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Do not overcook, or they will become watery.

Serve immediately, garnished with extra fresh basil and 2 tablespoons of grated Parmesan cheese, if desired.


In a large bowl, combine the ground turkey, egg white, whole wheat breadcrumbs, 2 tablespoons grated Parmesan cheese, fresh parsley, 2 minced garlic cloves, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix.

Roll the mixture into 1-inch meatballs. You should get about 18-20 meatballs.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.

In the same skillet (no need to clean), add the chopped onion and cook until softened, about 3-4 minutes. Add the remaining minced garlic clove and cook for another 1 minute until fragrant.

Pour in the crushed tomatoes, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

While the sauce simmers, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchinis.

Add the cooked meatballs back into the sauce and stir to coat. Continue to simmer for 2-3 minutes to heat the meatballs through.

Add the zucchini noodles directly to the skillet with the meatballs and sauce. Toss gently for 1-2 minutes, just until the zucchini noodles are slightly softened but still have a bite. Do not overcook, or they will become watery.

Serve immediately, garnished with extra fresh basil and 2 tablespoons of grated Parmesan cheese, if desired.
