Turkey Meatballs with Zucchini (Printable Version)
Succulent turkey meatballs nestled atop sautéed zucchini noodles with a savory marinara touch.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup gluten-free breadcrumbs or almond flour
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
11 - 1 tbsp olive oil
12 - 1 small yellow onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 oz canned crushed tomatoes
15 - 1 tsp dried basil
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground black pepper
19 - 1/2 tsp sugar (optional)
20 - 1 tbsp fresh basil, chopped (for garnish)
→ Zucchini Noodles
21 - 4 medium zucchini, spiralized
22 - 1 tbsp olive oil
23 - Salt and pepper, to taste
# How to Make It:
01 - Combine ground turkey, egg, gluten-free breadcrumbs or almond flour, Parmesan, garlic, fresh parsley, dried oregano, salt, and black pepper in a large bowl. Mix gently until just combined and form into 16 equal-sized meatballs.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 5 to 7 minutes. Remove and set aside; they will finish cooking in the sauce.
03 - In the same skillet, heat 1 tablespoon olive oil. Sauté chopped onion until soft, about 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in crushed tomatoes, dried basil, oregano, salt, black pepper, and optional sugar. Bring to a simmer over medium-low heat.
05 - Nestle browned meatballs into the simmering sauce. Cover and cook gently for 15 to 20 minutes until meatballs are cooked through.
06 - While sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini, season with salt and pepper, and sauté for 2 to 3 minutes until tender but not soggy. Drain excess liquid.
07 - Divide zucchini noodles onto plates. Top with turkey meatballs and spoon marinara sauce over. Garnish with fresh basil and additional Parmesan if desired.
# Expert Insights:
01 -
- The meatballs stay tender and juicy, even though turkey can dry out if you're not careful.
- Zucchini noodles soak up the marinara without turning mushy, giving you all the comfort with none of the heaviness.
- It comes together in under an hour, which means you can make it on a Tuesday and still have time to breathe.
02 -
- Don't skip browning the meatballs, that's where the flavor lives and it keeps them from falling apart in the sauce.
- Zucchini releases water as it cooks, so don't oversauté or your noodles will turn soggy and limp.
- If the marinara tastes too acidic, a tiny pinch of sugar will balance it out without making it sweet.
03 -
- Use a light hand when mixing the meatballs, the less you work the meat, the more tender they'll be.
- Taste the marinara before adding the meatballs and adjust the seasoning, it's much easier to fix at this stage.
- If you don't have a spiralizer, a julienne peeler works just fine and gives you thicker noodles that hold up even better.