Turkey Meatballs with Zucchini Noodles
Turkey Meatballs with Zucchini Noodles
Ingredients
For the Turkey Meatballs
- 1 pound ground turkey, lean
- 1 egg white
- 1/4 cup whole wheat breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Zucchini Noodles and Sauce
- 4 zucchini, medium
- 1 28-ounce can canned crushed tomatoes
- 1/2 onion, small, finely chopped
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
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.
⏱️ 8 min
- 2
Roll the mixture into 1-inch meatballs. You should get about 18-20 meatballs.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
While the sauce simmers, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchinis.
⏱️ 5 min
- 7
Add the cooked meatballs back into the sauce and stir to coat. Continue to simmer for 2-3 minutes to heat the meatballs through.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Serve immediately, garnished with extra fresh basil and 2 tablespoons of grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Turkey Meatballs with Zucchini Noodles
For the Turkey Meatballs
- 1 pound ground turkey, lean
- 1 egg white
- 1/4 cup whole wheat breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Zucchini Noodles and Sauce
- 4 zucchini, medium
- 1 28-ounce can canned crushed tomatoes
- 1/2 onion, small, finely chopped
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
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.
⏱️ 8 min - 2
Roll the mixture into 1-inch meatballs. You should get about 18-20 meatballs.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
While the sauce simmers, use a spiralizer or a vegetable peeler to create zucchini noodles from the medium zucchinis.
⏱️ 5 min - 7
Add the cooked meatballs back into the sauce and stir to coat. Continue to simmer for 2-3 minutes to heat the meatballs through.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Serve immediately, garnished with extra fresh basil and 2 tablespoons of grated Parmesan cheese, if desired.