turkey meatballs with zucchini noodles is one of those dinners that checks all the boxes on a busy weeknight. It is quick, hearty, and surprisingly light. If you are trying to eat better without sacrificing comfort, this dish is a keeper. I have made it so many times I could probably shape the meatballs with my eyes closed. The flavors are cozy, the texture is tender, and you still feel energized after dinner. Let me show you how I make it, plus a few small secrets that make a big difference. 
Turkey Meatballs Recipe
Ingredients at a Glance
Here is what you will need for a batch that feeds four, with maybe a little leftover for lunch:
- 1 pound ground turkey, preferably 93 percent lean
- 1 large egg
- 1/3 cup breadcrumbs or almond meal for gluten-free
- 2 tablespoons grated Parmesan or nutritional yeast for dairy-free
- 2 cloves garlic, minced
- 1 tablespoon finely chopped parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1-2 tablespoons olive oil for cooking
- 3 medium zucchini, spiralized into noodles
- 2 cups marinara sauce, your favorite jar or homemade
- Optional: red pepper flakes, extra Parmesan, fresh basil
That is the base that I keep coming back to. If you want extra detail on my house meatball mix, I wrote it up in my go-to turkey meatballs recipe so you can bookmark it for later. This set of ingredients is simple on purpose, because the meatballs should be the star, and the zucchini noodles act like a fresh, twirlable sidekick.
Why this works: turkey is lean and cooks fast, breadcrumbs hold moisture, egg binds everything, and a little Parmesan adds umami. The result is meatballs that are tender, not tough, with flavor that shines through the sauce.
“I followed this exactly and the meatballs came out juicy, not dry at all. My family did not even notice the zucchini noodles, they just cleaned their plates.”
How to Make Turkey Meatballs
Step-by-Step
- Mix the meatball base. In a bowl, combine turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Stir until just combined. Do not overmix or the meatballs will turn dense.
- Shape the meatballs. Lightly oil your hands and roll into balls about the size of a golf ball. You should get 16 to 20.
- Sear for flavor. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and let them brown on one side before turning. Turn gently until most sides are golden.
- Simmer in sauce. Pour in marinara, lower the heat, and cover. Simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F. This keeps them moist and fully cooked.
- Prep the zucchini noodles. While the meatballs simmer, spiralize the zucchini or use a julienne peeler. If you need help with the tool or technique, this quick guide on how to spiralize zucchini is super handy.
- Warm the noodles. Toss the zucchini noodles in a separate pan with a teaspoon of olive oil and a pinch of salt for 1 to 2 minutes, just until slightly wilted. You want them tender-crisp, not soggy.
- Plate and finish. Divide zucchini noodles into bowls, spoon over meatballs and sauce, sprinkle with basil and extra Parmesan if you like.
From start to finish, the whole process takes about 30 minutes. The rhythm is easy once you do it once or twice. Sear, simmer, spiralize, and serve. That quick routine has made Savory Turkey Meatballs with Zucchini Noodles: A Healthy Twist a regular in my home rotation.
Tips for Perfect Turkey Meatballs
Troubleshooting and Pro Tips
Keep it gentle. Mix the meatball ingredients until they just come together. Overworking the meat compacts it and makes the meatballs firm. Gentle is the magic word here.
Add moisture insurance. If the mixture seems dry, stir in a tablespoon of milk, broth, or even a dab of ricotta. It keeps the centers soft. If it looks too wet to roll, a spoonful more breadcrumbs fixes it right up.
Brown first, then braise. Browning creates those yummy caramelized bits that add flavor to the sauce. Then the simmer finishes cooking without drying things out. It is the best of both worlds.
Mind the size. Aim for equal size so they cook at the same rate. I use a small cookie scoop when I want to be precise.
Check doneness. If you have a thermometer, 165°F in the center is your target. No guesswork, no dry meatballs.
Meal prep like a pro. Meatballs freeze well, both cooked and raw. Freeze raw ones on a sheet pan until solid, then store in a bag. Or freeze cooked meatballs with sauce in containers for grab-and-heat lunches. For more planning ideas, peek at my meal prep tips and ideas to make weeknights easier.
These small habits add up. They help you turn Savory Turkey Meatballs with Zucchini Noodles: A Healthy Twist into a low-stress, high-reward dinner on repeat.
Health Benefits of Zucchini in Your Diet
Let us give zucchini a little love. It is low in calories, high in water, and brings fiber to the plate. That combination helps you feel satisfied without feeling weighed down. The mild flavor makes it a great stand-in for pasta when you want more vegetables in your day.
Zucchini is also a source of vitamin C, potassium, manganese, and antioxidants that support overall health. You are not only filling your plate, you are feeding your body well. Paired with lean protein from turkey, this meal keeps energy steady and helps you recover after workouts or long days at your desk.
For anyone trying to cut back on refined carbs or gluten, zucchini noodles can be a friendly swap. They are not the same as pasta, and I am not here to pretend they are, but they are tasty in their own right. If you are curious about other pasta-light dinners, you might like this roundup of healthy pasta alternatives that still feel cozy at dinnertime.
Another angle I love is how fast zucchini cooks. You do not need to boil water or fuss with timing. A quick toss in the pan and it is ready. That is why Savory Turkey Meatballs with Zucchini Noodles: A Healthy Twist is often my move on nights when time is tight but I want something real and satisfying.
Variations on Turkey Meatballs with Zucchini Spaghetti
Make it Yours
Swap the seasoning. Try smoked paprika and cumin for a warm twist, or go bright with lemon zest and dill. A spoon of pesto in the meat mix is also delicious.
Change the sauce. Classic marinara is great, but you could use a garlicky tomato basil sauce, a light lemon butter sauce, or a simple olive oil and garlic splash. I sometimes toss the zucchini in a spoon of pesto and top with the meatballs for fresh summer vibes.
Make it spicy. Add red pepper flakes to the meat mix and finish with a drizzle of hot honey to balance the heat. So good.
Go dairy-free. Use almond meal and nutritional yeast instead of breadcrumbs and Parmesan. The meatballs stay tender, and the flavor still pops.
Turn it into soup. Place seared meatballs in a pot of simmering broth with diced tomatoes, zucchini ribbons, and spinach for a light, cozy bowl. It is comfort food without the nap afterward.
However you spin it, the heart of this dish is the same: tender meatballs, bright zucchini, and a no-fuss path to dinner. That is why I keep coming back to Savory Turkey Meatballs with Zucchini Noodles: A Healthy Twist whenever I need a meal that hugs back.
Common Questions
Can I bake the meatballs instead of searing them? Yes. Bake at 400°F on a parchment-lined sheet for 12 to 15 minutes, then simmer briefly in sauce so they soak up flavor.
How do I keep the zucchini noodles from getting watery? Salt them lightly and quick sauté for 1 to 2 minutes. Avoid overcooking. If there is extra moisture, pat them with a paper towel before plating.
Can I use frozen zucchini noodles? You can, but cook from frozen and drain any liquid. Fresh gives a better bite, but frozen works in a pinch.
What if I cannot find 93 percent lean turkey? Use what you have. If it is very lean, add a teaspoon of olive oil to the mixture. If it is higher fat, simply drain excess after searing.
How long do leftovers keep? Up to 4 days in the fridge. Reheat gently on the stovetop. The meatballs also freeze well for up to 3 months.
Ready to Roll Those Meatballs?
There you have it, a friendly, flexible blueprint for dinner that is light, satisfying, and easy to repeat. If you want more inspiration, I love how both Turkey Meatballs with Zucchini Spaghetti – Betsylife and Turkey Meatballs with Zucchini Spaghetti – Nutrition Starring YOU play with fresh flavors and simple prep. Most nights I stick to my trusty rhythm and plate up Savory Turkey Meatballs with Zucchini Noodles: A Healthy Twist for a feel-good meal. Give it a try this week and make it your own. If you fall in love with it like I did, come back and tell me how you tweaked it.
For an easy next step, save this post and peek at my notes on classic turkey meatballs if you want to play around with spices and textures. Happy cooking and enjoy every twirl.
Turkey Meatballs with Zucchini Noodles
Ingredients
Method
- In a bowl, combine turkey, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Stir until just combined, being careful not to overmix.
- Lightly oil your hands and roll the mixture into balls about the size of a golf ball. Aim for 16 to 20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on one side before turning. Turn gently until most sides are golden.
- Pour in the marinara sauce, lower the heat, and cover. Simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F.
- While the meatballs are simmering, spiralize the zucchini.
- In a separate pan, toss the zucchini noodles with a teaspoon of olive oil and a pinch of salt for 1 to 2 minutes, until slightly wilted.
- Divide zucchini noodles into bowls, spoon over meatballs and sauce, and sprinkle with basil and extra Parmesan if desired.
