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Easy Zesty Zucchini Noodles with Turkey Meatballs

easy zesty zucchini noodles with turkey meatballs - featured image
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A quick, healthy, and flavorful meal featuring fresh zucchini noodles paired with juicy, seasoned turkey meatballs in a zesty tomato sauce. Perfect for weeknight dinners that are light yet satisfying.

Ingredients

Scale
  • 3 medium zucchinis (spiralized into noodles)
  • 1 tablespoon olive oil (for sautéing zucchini noodles)
  • Salt and pepper, to taste
  • 1 pound ground turkey (preferably lean, about 93% lean)
  • ½ cup cottage cheese (small-curd recommended)
  • ½ cup panko breadcrumbs (or almond flour for gluten-free)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced (for meatballs)
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 cup canned crushed tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced (for sauce)
  • 1 tablespoon olive oil (for sauce)
  • 1 teaspoon lemon zest (freshly grated)
  • ½ teaspoon red chili flakes (adjust to taste)
  • 1 teaspoon dried basil or Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Rinse zucchinis and trim ends. Spiralize into noodles of medium thickness. Place noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture.
  2. In a large bowl, combine ground turkey, cottage cheese, panko breadcrumbs (or almond flour), egg, minced garlic, oregano, smoked paprika, salt, pepper, and chopped parsley. Mix gently but thoroughly.
  3. Shape mixture into 1½-inch meatballs and place on a plate or baking sheet.
  4. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Cook meatballs for about 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
  5. In the same skillet, add another tablespoon olive oil if needed. Sauté chopped onion over medium heat until translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in crushed tomatoes, lemon zest, chili flakes, dried basil, salt, and pepper. Simmer gently for 8-10 minutes, stirring occasionally. Adjust seasoning as needed.
  7. Return meatballs to skillet, nestle into sauce, and simmer together for 5 minutes to meld flavors.
  8. In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add drained zucchini noodles and sauté for 2-3 minutes until tender but still slightly firm. Drain any excess water if released.
  9. Serve zucchini noodles topped with turkey meatballs and sauce. Garnish with extra parsley or Parmesan cheese if desired.

Notes

Salting zucchini noodles before cooking helps remove excess moisture and prevents sogginess. Use room temperature ingredients for meatballs to ensure even cooking. Avoid overcrowding the pan when cooking meatballs to get a nice crust. Use a thermometer to ensure meatballs reach 165°F for safety. Leftovers keep well refrigerated for up to 3 days; reheat gently on stove and add fresh zucchini noodles to avoid mushiness.

Nutrition

Keywords: zucchini noodles, turkey meatballs, healthy dinner, low carb, quick meal, gluten-free option, weeknight dinner, zesty sauce

Find it online: https://katedishes.com/easy-zesty-zucchini-noodles-with-turkey-meatballs-recipe-for-quick-healthy-meals/