These Ground Turkey Meatballs are baked to perfection, giving them a tender yet juicy outcome. They are super flavorful and only take 35 minutes to cook. I serve mine over Zoodles, which is my healthier version of spaghetti and meatballs. A great healthy dinner idea your whole family will love!
Ground turkey is one of my go-to's! Ground turkey meatballs served over zoodles are also very easy and quick to make. I love easy meals during those busy weeknights. Ground turkey is forever on my list when I run to the supermarket. Most of the meals I've created with ground turkey are fairly quick to whip up and that is exactly what I need with a family of 6 to feed.
Ground turkey meatballs over zoodles is a healthier way to eat spaghetti and meatballs. This recipe has become a fan favorite in our house. All my kids like them too, which is always a win when you find something that your kids like that doesn't come in a box!
Here are some of my other favorite ground turkey meals that you NEED to try! Super Creamy Mac and Cheese with Ground Turkey is also a favorite in my house and this Slow Cooker Ground Turkey Lentil Soup is perfect when you want to curl up on the couch with a warm bowl for dinner.
Table of contents
Ingredients to make this dish
For the ground turkey meatballs:
- ground turkey - if you've never cooked with ground turkey now is the time to start. Ground turkey is made with a mixture of ground and light turkey meat with remaining skin and visible fat processed together.
- egg - whisked, or you can use a flax egg as a dairy-free alternative
- panko bread crumbs - panko bread crumbs give your end product a lighter crunchier texture.
- garlic powder - my favorite seasoning to use and one I use in most of my meals. I love garlic and so I use both powder and minced. Garlic has a sweet and savory taste with a bitter undertone giving your meatballs that extra flavor.
- parmesan cheese - I like using grated parmesan because it mixes well into the meatballs.
- minced garlic - I love the chunks of garlic mixed throughout my meatballs giving them even more flavor. I also like to cut corners with this ingredient and always use pre-minced garlic. Spice World Organic Minced Garlic
- adobo seasoning - this seasoning is made up of salt, onion powder, garlic powder, paprika, black pepper, cumin, and oregano.
- spinach - freshly chopped or you can use baby spinach and then you don't have to chop it.
For the zoodles:
- zucchini - use either one large zucchini or 2 small zucchini and chop off the ends before spiralizing.
- olive oil - olive oil is best for sauteeing veggies because it has a high smoke point and won't burn the vegetables.
Directions
Step-by-step directions for this recipe.
Step 1 - Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl combine all ingredients.
Step 2 - Mix ingredients until well combined. You can either mix with a mixing spoon like I do or if you don't mind getting down and dirty get in there with your hands.
Step 3 - Using a tablespoon scoop out rounds of mixed ground turkey and form balls with hands. Place balls on the prepared baking sheet. Bake for about 35 to 40 min.
Step 4 - Meanwhile, chop off the ends of your zucchini. Then using a spiralizer, spiralize your zucchini.
Step 5 - Heat a medium-sized frying pan to low-medium heat and add the oil. Toss in the zucchini and sprinkle with the salt and pepper.
Step 6 - Cook until the zucchini is soft, about 10 minutes. I find it easiest to cook the zucchini with tongs because it's easier to grasp the veggie. Once cooked through, take the zucchini out and top with the cooked meatballs. Serve with your choice of sauce!
Tip: I ALWAYS make extra when I'm cooking dinner so that I have a healthy lunch for the next day.
Equipment Needed
You will need a spiralizer. I love this one because it helps you make noodles from zucchini, hence the name, "Zoodles"!
You can either use this handheld one, Veggetti! This one just takes some manpower, but it gets the job done.
Or you can purchase one where you only have to turn the handle and not use some elbow grease. Spiralizer, 5 blade vegetable slicer! The choice is yours 🙂
Rachael Ray Non-Stick Bakeware with Grips - I am a big fan of the Rachael Ray line because they are all non-stick which I find essential and they also have grips.
Substitutions
Panko Bread Crumbs - feel free to use regular bread crumbs. I prefer panko because they have a dryer and flakier consistency which gives the meatballs a lighter taste.
Parmesan Cheese - I like using grated parmesan because it mixes in well with ground turkey, but you can use any cheese you prefer. Some cheeses I've tried are mozzarella and cheddar.
Adobo Seasoning - if you don't have this spice on hand you can use these spices in its place - salt, onion powder, garlic powder, paprika, black pepper, cumin, and oregano.
Egg - if you want to make your meatballs dairy-free you can substitute a flax egg for a regular egg. To do that you use 1 tablespoon of ground flaxseed meal and 3 tablespoons of water and let it sit for 5 minutes. Flax eggs are used as a vegan egg replacer.
How can the kids help
This is a great recipe to have your kiddos help you with. Here are some ways they can help you out.
- They can help add all the ingredients into the mixing bowl.
- You can teach them to form meatballs with their hands. They form meatballs by rolling the meat in between their palms until a ball is formed.
- Let them use the spiralizer and make those zoodles.
Tips and FAQ's
Don't skip the egg or flax egg and the breadcrumbs. These ingredients help bind your meatballs and keep them from falling apart.
This recipe is great because you can get a ton of meatballs out of this dish. I like using this recipe for meal prepping throughout the week. To store the already-made meatballs place them in an airtight container and put them in the fridge for up to 5 days.
Yes! Put your cooked and cooled meatballs in a sealed freezer bag and store them in the freezer for up to 3 months. When you are ready to eat them take them out and let them thaw completely then just pop them in the microwave before eating.
What to pair with meatballs
Other meatball recipes you will also LOVE
If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Ground Turkey Meatballs with Zoodles
Equipment
- baking pan
- mixing bowl
- medium sized non-stick pan
- tongs
Ingredients
- For the Meatballs:
- 1 lb ground turkey
- 1 egg or a flax egg for a dairy-free option whisked
- ¼ cup panko bread crumbs
- ⅛ tsp ground black pepper
- ⅛ tsp salt
- 1 tbsp garlic powder
- ¼ cup grated parmesan cheese
- 2 tbsp minced garlic
- 1 tbsp adobo seasoning
- 1 tbsp oregano
- handful spinach chopped or use baby spinach, about 1 cup
- For the Zoodles:
- 1 large zucchini or 2 small zucchinis
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- First, preheat oven to 350°. Line a baking pan with parchment paper and set aside.
- In a large bowl, combine ground turkey, egg or flax egg, panko, salt, pepper, garlic powder, minced garlic, adobo, oregano, cheese, and spinach. Mix well to combine.
- Using a tablespoon, scoop out mounds of ground turkey mixture and form balls with hands. Place on prepared baking pan and bake for 35 to 40 min.
- Meanwhile, chop off the ends of your zucchini and then using a spiralizer, spiralize your zucchini. Mix with oil, salt, and pepper.
- Heat a medium non-stick pan to medium-low heat. Add oil to the pan. Add in your zucchini and cook until zucchini is soft about 10 minutes.
- Once cooked through, remove zucchini from pan and place in a bowl. Top with ground turkey balls and your favorite sauce.
Notes
- Help measure out ingredients when mixing the meatballs.
- Using clean hands, have them get dirty and mix all ingredients in a mixing bowl.
- Form meatballs into balls using the palms of their hands and rolling the meat.
Nutrition
Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!
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