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Turkey Meatball Zucchini Noodle Marinara

A comforting dish combining turkey meatballs, zucchini noodles, and rich marinara sauce; perfect for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

For the Turkey Meatballs
  • 1 lb ground turkey Look for lean or extra-lean turkey.
  • 1/4 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1 egg white Alternatively, you can use a whole egg.
  • 2 cloves garlic (minced) Enhances the flavor of the meatballs.
For the Sauce and Noodles
  • 4 zucchini (spiralized) Serves as a lower-carb alternative to pasta.
  • 2 cups low sodium marinara sauce Feel free to use homemade or store-bought varieties.
  • fresh basil For garnish and added freshness.
  • Parmesan Optional for topping.

Method
 

Preparation
  1. In a large bowl, combine the ground turkey, breadcrumbs, egg white, and minced garlic. Use your hands to mix everything together until evenly combined.
  2. Once mixed, roll the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet, ensuring they are not touching.
Cooking
  1. Preheat your oven to 400°F. Bake the meatballs for 18-20 minutes or until they are cooked through and golden brown.
  2. While the meatballs are baking, heat a saucepan over medium heat and pour in the marinara sauce. Once the sauce is warm, carefully add the baked meatballs. Allow them to simmer in the sauce for about 5 minutes, letting the flavors meld.
  3. In another pan, sauté the spiralized zucchini noodles for about 2-3 minutes. Stir gently until they are just tender but still retain a bit of crunch.
Serving
  1. To serve, place a portion of the sautéed zucchini noodles on a plate. Top with the meatballs and marinara sauce. Finish by garnishing with fresh basil and a sprinkle of Parmesan cheese.

Notes

Store leftovers in the refrigerator for up to 4 days. Freeze meatballs and sauce together for up to 2 months.