This Turkey Meatballs and Zucchini Noodles dish is made with tender ground turkey meatballs simmered in marinara sauce, served over spiralized zucchini noodles instead of pasta. It’s a lighter, lower-carb take on a classic spaghetti and meatballs dinner.

I make this when I want the flavor of a big pasta dinner without the heaviness of actual pasta. The zucchini noodles cook fast, so this comes together in about 30 minutes total. I like serving this next to Shredded Zucchini Corn Fritters or high fiber lean protein meals for a bigger lighter dinner spread.

If you like lighter, lower-carb pasta-style dinners like this one, these are worth trying too:

Ingredients You’ll Need

Ground turkey is leaner than beef, so a splash of milk and breadcrumbs in the mixture keeps the meatballs from drying out. Salting the zucchini noodles briefly before cooking draws out water that would otherwise water down the sauce.

Ingredients

1 lb ground turkey
1/3 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup grated parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
1 small onion, diced
1 jar (24 oz) marinara sauce
4 medium zucchini, spiralized
1/2 tsp salt, for the zucchini
Salt and pepper, to taste
Chopped fresh basil, for serving

Directions

In a large bowl, combine the ground turkey, breadcrumbs, milk, egg, parmesan, half of the garlic, salt, and pepper.
Mix gently with your hands just until combined – overmixing makes the meatballs dense instead of tender.
Roll the mixture into meatballs about 1 1/2 inches wide.
Heat the olive oil in a large skillet over medium-high heat.
Add the meatballs and sear for 2 to 3 minutes per side, until browned all over (they don’t need to be cooked through yet).
Transfer the seared meatballs to a plate.
In the same skillet, add the onion and cook for 4 to 5 minutes, until softened.
Stir in the remaining garlic and cook for 30 seconds, just until fragrant.
Pour in the marinara sauce and stir to combine.
Return the meatballs to the skillet, nestling them into the sauce.
Bring to a simmer, then reduce the heat to low, cover, and cook for 15 to 18 minutes, until the meatballs are cooked through.
While the meatballs simmer, toss the spiralized zucchini with the 1/2 teaspoon of salt in a colander and let sit for 10 minutes.
Pat the salted zucchini noodles dry with paper towels.
Heat a separate skillet over medium-high heat and cook the zucchini noodles for 2 to 3 minutes, tossing frequently, just until softened but not mushy.
Zucchini noodles cook fast, just so you know, so don’t walk away once they’re in the hot pan.
Divide the zucchini noodles among plates and top with the meatballs and sauce.
Top with fresh basil and enjoy!

Important Recipe Notes

Don’t overmix the meatball mixture. Mixing just until combined keeps the meatballs tender. Overworking the meat develops too much structure and makes them tough.
Salt the zucchini noodles before cooking. This draws out excess water, which keeps the finished dish from turning watery once the noodles hit the sauce.
Cook the zucchini noodles briefly and separately from the sauce. Adding raw noodles straight into simmering sauce releases too much water. A quick separate sauté keeps them from turning mushy.
Don’t let the zucchini noodles sit too long after cooking. They continue to release water as they sit, so plate them right away rather than letting them wait in a bowl.
Store the meatballs and sauce separately from the zucchini noodles in the fridge for up to 3 days. The noodles don’t hold up as well once combined with the sauce for storage.
This freezes well without the zucchini noodles. Freeze the meatballs and sauce for up to 3 months, and cook fresh noodles when you’re ready to serve.

How to Serve, Store & Customize This Recipe

Serving: Serve immediately, meatballs and sauce spooned over the zucchini noodles, topped with fresh basil and a little extra parmesan. This works well as a lighter dinner on its own.

Storing: Keep the meatballs and sauce in an airtight container in the fridge for up to 3 days, storing the zucchini noodles separately. Reheat the meatballs and sauce on the stove, and cook fresh noodles for the best texture.

Customizing: Swap the ground turkey for ground chicken, or add a pinch of red pepper flakes to the sauce for some heat. Regular spaghetti works in place of zucchini noodles if you’d rather have the traditional version.