Ground Turkey Meatballs with Zoodles

A birds-eye view of ground turkey meatballs in a white dish with a fork plated next to the bowl.

A healthier version of spaghetti and meatballs! These turkey balls are super delicious and the perfect combo with the zoodles!

Course Appetizer, Main Course

Cuisine American

Prep Time 7 15

Cook Time 35

Total Time 7 50

Servings people

Calories 17kcal

Author Jillian Schneider

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

What can my kids do?

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.

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.

To freeze your meatballs 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.

Nutrition