Alright, friends—if you’ve ever tried to sneak veggies into your dinner without anyone batting an eye, this one’s for you. Turkey meatballs simmered in a rich, garlicky marinara sauce paired with crisp, fresh zucchini noodles (aka zoodles) make for a comfort meal that’s light, colorful, and totally satisfying. The meatballs stay juicy and tender, thanks to a little secret ingredient I’ll share, and the zoodles add just the right crunch and freshness to balance out the tomatoey goodness. Plus, swapping pasta for zucchini means you can indulge without the heavy carb coma. Let’s make dinner both delicious and a tiny bit virtuous!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 lb ground turkey (preferably 93% lean)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional for a bit of heat)
2 medium zucchini, spiralized into noodles (about 4 cups)
1 tbsp olive oil (for sautéing zoodles)
For the Sauce:
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sugar (to balance acidity)
Salt and pepper, to taste
How I Make It
Step 1:
Start by preheating your oven to 400°F. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, pepper, and red pepper flakes. Use your hands to mix gently until all ingredients are just combined—over-mixing can make the meatballs tough.
Step 2:
Form the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for about 15-18 minutes until cooked through and lightly browned. Using the oven helps keep the meatballs juicy without needing extra oil.
Step 3:
While the meatballs bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
Step 4:
Pour in the crushed tomatoes, stirring in oregano, basil, and sugar. Simmer on low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 5:
Add the baked meatballs to the sauce, gently spooning sauce over them. Let everything simmer together on low for an additional 5 minutes so the flavors marry beautifully.
Step 6:
Meanwhile, heat 1 tablespoon olive oil in another skillet over medium-high heat. Add the zoodles and sauté for 2-3 minutes until tender-crisp—just enough to soften but still have a little bite and vibrancy.
Variations & Tips
Add a handful of chopped spinach or kale to the sauce for extra greens.
Use ground chicken or lean beef in place of turkey if preferred.
For a gluten-free version, swap regular breadcrumbs for almond flour or gluten-free crumbs.
Mix in some Italian seasoning or fresh basil for a different flavor profile.
If you don’t have a spiralizer, store-bought zoodles or even thinly sliced zucchini ribbons work great.
To keep meatballs ultra-tender, add a tablespoon of milk into the turkey mix.
How I Like to Serve It
This dish shines as a quick weeknight meal when you want comfort without heaviness. Pair it with a crisp green salad tossed in lemon vinaigrette for a bright contrast. When guests come over, a sprinkle of extra Parmesan and some crusty bread to mop up sauce always wins smiles.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water if sauce thickens too much.
Closing: This turkey meatball marinara with zoodles is one of those simple dishes that feels homemade and hearty, yet still light, making it a go-to in my kitchen time and time again.
