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Turkey Meatballs with Zoodles and Marinara Sauce Recipe

Turkey Meatballs with Zoodles and Marinara Sauce Recipe
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★★★★★

5.2 from 20 reviews

This wholesome and flavorful recipe for Turkey Meatballs with Zoodles and Marinara Sauce combines protein-packed ground turkey meatballs baked to perfection with fresh zucchini noodles and a vibrant marinara sauce. Ideal for a healthy Whole30 compliant meal, the dish is low-carb, gluten-free, and dairy-free, making it suitable for various dietary preferences. Ready in under an hour, this comforting Italian-inspired recipe is perfect for meal prep and easy weeknight dinners.

Ingredients

Scale

Meatballs

  • 1 lb ground turkey (dark meat preferred, can substitute with ground chicken, pork, or beef)
  • 1/2 cup almond flour
  • 1 large egg
  • 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
  • 2 tbsp nutritional yeast (or 1/4 cup grated parmesan cheese)
  • 1/4 cup finely chopped onion
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
  • Salt and freshly ground black pepper, to taste

Zoodles and Sauce

  • 4 medium zucchinis, spiralized into noodles
  • 2 cups Whole30 compliant marinara sauce (check for no added sugars)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot enough for baking the meatballs evenly and thoroughly.
  2. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  3. Mix Meatball Ingredients: In a large bowl, combine the ground turkey, almond flour, egg, garlic powder, nutritional yeast, chopped onion, dried oregano, dried basil, fresh parsley, salt, and pepper. Mix thoroughly using your hands until the mixture is well combined and sticky.
  4. Shape Meatballs: Roll the mixture into 1-inch diameter balls, placing them on the lined baking sheet. Leave approximately an inch of space between each meatball to promote even cooking.
  5. Bake Meatballs: Bake the meatballs for 20 to 25 minutes or until a meat thermometer inserted into the center reads 165°F (74°C). Flipping halfway is optional but not necessary for even results.
  6. Prepare Zoodles: While the meatballs bake, spiralize the zucchinis to create zoodles. Place them raw in meal prep bowls; they will cook slightly when reheated with the meatballs and sauce.
  7. Let Meatballs Rest: Once baked, remove the meatballs from the oven and let them cool for a few minutes to firm up.
  8. Assemble Bowls: Spoon a layer of marinara sauce onto the zoodles in each bowl, then top with 3-5 meatballs per serving.
  9. Storage: Store assembled bowls in the refrigerator for up to 7 days. Do not freeze the zoodles as they become watery and mushy, but the meatballs can be frozen separately for up to 3 months in an airtight container.

Notes

  • Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 165°F (74°C).
  • Almond flour is an excellent breadcrumb substitute, keeping the recipe gluten-free and low-carb.
  • Zucchini noodles are best served fresh or lightly cooked; avoid freezing for optimal texture.
  • This recipe is versatile: feel free to swap ground turkey with chicken, pork, or beef depending on preference.
  • If cooking stove-top, pan-fry meatballs in olive oil over medium heat, turning occasionally, until cooked through.
  • Whole30 marinara sauce should contain no added sugars or non-compliant ingredients—check the label carefully.
  • Turkey meatballs can sometimes appear slightly pink even when fully cooked; rely on temperature rather than color.
  • To add more moisture, you can mix in finely grated zucchini or soaked almond flour.
  • Fresh herbs can be substituted with dried herbs but adjust quantities as dried herbs are more concentrated.

Nutrition

Keywords: turkey meatballs, zoodles, marinara sauce, Whole30, low carb, gluten free, healthy meal prep, Italian turkey meatballs, almond flour meatballs

Find it online: https://ellaeatsdaily.com/turkey-meatballs-with-zoodles-and-marinara-sauce-recipe/