Turkey Meatballs with Zoodles and Marinara Sauce Recipe

If you’re craving something both wholesome and bursting with flavor, then you must try my favorite weeknight wonder: Turkey Meatballs with Zoodles and Marinara Sauce. This dish brings together tender, savory turkey meatballs baked to perfection, nestled atop fresh zucchini noodles that add just the right amount of crunch and freshness. Smothered in a bright, tangy marinara sauce, it’s a meal that’s not only healthy and satisfying but also kind to anyone looking to keep things light without sacrificing taste. Trust me, once you try these meatballs with zoodles, they’ll quickly become a go-to recipe in your kitchen.

Ingredients You’ll Need

These ingredients are simple, approachable, and each one plays an essential role in creating the perfect balance of flavor, texture, and color in your dish.

• Ground Turkey: Opt for dark meat if possible for extra juiciness, but any ground turkey will do just fine.
• Almond Flour: This is a fantastic low-carb, gluten-free substitute for breadcrumbs, helping bind those meatballs without extra carbs.
• Egg: The secret glue that ensures your turkey meatballs hold together beautifully.
• Garlic Powder: A quick way to add rich garlic flavor without peeling and chopping cloves.
• Nutritional Yeast: Adds a cheesy, nutty depth while keeping the recipe dairy-free and Whole30 compliant.
• Onion: Adds moisture and a hint of sweetness to keep your meatballs tender.
• Dried Oregano: Infuses that classic Italian herbaceous punch.
• Dried Basil: Complements oregano for a well-rounded herb flavor.
• Fresh Parsley: Brightens the meatballs and adds a fresh texture contrast.
• Zucchinis: Spiralized into zoodles, they make this dish colorful and gluten-free.
• Marinara Sauce: Choose a Whole30-compliant brand without hidden sugars for a vibrant, tangy topping.

How to Make Turkey Meatballs with Zoodles and Marinara Sauce

Step 1: Prep and Combine Your Meatball Ingredients

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Then, in a large bowl, mix the ground turkey, almond flour, egg, garlic powder, nutritional yeast, finely chopped onion, dried oregano, dried basil, and fresh parsley together. Using your hands here is the best way to ensure every bit of flavor is nicely incorporated—yes, it’s a bit messy, but so worth it for those perfectly seasoned meatballs.

Step 2: Shape and Bake Your Meatballs

Roll the mixture into 1-inch meatballs, placing them evenly spaced on your baking sheet. Bake them for 20 to 25 minutes until they reach an internal temperature of 165°F. No need to flip unless you’re feeling fancy—these turn out wonderfully on their own, juicy and tender on the inside with a golden crust on the outside.

Step 3: Spiralize Your Zucchinis

As the meatballs bake, spiralize your zucchinis into zoodles. No need to cook these ahead—they’ll soften perfectly when warmed up later, keeping all that satisfying crunch and nutrition intact.

Step 4: Assemble with Marinara Sauce

Once your meatballs are nicely baked and cooled just a little, open up your marinara and spread a generous spoonful over your zoodles. Nestle 3 to 5 meatballs on top, creating an inviting and colorful plate that looks as good as it tastes.

How to Serve Turkey Meatballs with Zoodles and Marinara Sauce

Garnishes

Brighten this dish even more with a sprinkle of freshly chopped basil or extra parsley. A dusting of crushed red pepper flakes adds a gentle kick if you love a bit of heat, and a drizzle of high-quality olive oil can bring a silky finish that ties all the flavors together.

Side Dishes

This recipe stands strong as a satisfying meal on its own, but if you want to add a simple side, roasted garlic green beans or a crisp mixed green salad make fantastic companions. Both add a fresh element that pairs perfectly with the warm and hearty meatballs and sauce.

Creative Ways to Present

For a fun twist, serve your turkey meatballs and zoodles in individual ramekins layered like a lasagna, or stack the meatballs on a skewer for a playful presentation, perfect for casual dinners or entertaining. You could also swap in spaghetti squash in place of zoodles for a new texture experience.

Make Ahead and Storage

Storing Leftovers

Place any leftover turkey meatballs with zoodles and marinara sauce in airtight containers and refrigerate for up to 7 days. The zoodles hold up well when chilled but might lose some of their crispness, which is perfectly fine for reheated meals.

Freezing

You can freeze the turkey meatballs themselves in a sealed container or freezer bag for up to three months. Avoid freezing the zoodles, as they tend to become watery and lose their texture once thawed. Freeze your cooked meatballs separately and combine with fresh zoodles when ready to enjoy later.

Reheating

The best way to reheat is gently warming your meatballs and marinara in a skillet or microwave, then adding fresh zoodles right before serving to preserve their texture. If you prefer, you can warm the entire dish together, but expect the zoodles to soften even more.

FAQs

Can I substitute ground turkey with another meat?

Absolutely! Ground chicken, pork, or even beef can be swapped in depending on your preference or what you have on hand. Just keep in mind the fat content might affect the texture slightly.

Do I have to bake the meatballs, or can I cook them on the stove?

You can definitely cook these meatballs on the stove in a non-stick pan with a bit of olive oil. Just cook them over medium heat, turning occasionally until they’re browned on all sides and cooked through.

Can I use fresh garlic instead of garlic powder?

Yes, fresh minced garlic works wonderfully if you prefer its robust aroma and flavor. Just use about one clove per batch and add it when mixing the meatball ingredients.

Why use almond flour instead of breadcrumbs?

Almond flour is a great low-carb, gluten-free alternative to traditional breadcrumbs, making this recipe suitable for Whole30 or paleo diets. It also adds a slightly nutty flavor that enhances the meatballs beautifully.

Is it normal for turkey meatballs to be a bit pink inside after cooking?

Yes, turkey can sometimes remain slightly pink even after reaching the safe internal temperature of 165°F. Use a meat thermometer to check doneness rather than relying on color alone to ensure the meatballs are safely cooked.

Final Thoughts

I can’t recommend enough giving these Turkey Meatballs with Zoodles and Marinara Sauce a try, especially if you want a comforting meal that’s both healthy and delicious. They’re easy to make, perfect for meal prep, and packed with flavors that make dinner anything but boring. Once you make them, it might just become your new favorite weeknight ritual too!

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