Turkey Meatballs with Zucchini

I discovered these turkey meatballs on a Tuesday evening when I was trying to prove to myself that healthy eating didn't have to feel like punishment. My spiralizer had been gathering dust in a cabinet for months, and I pulled it out on a whim, determined to use it for something that would actually taste good. The combination of tender, juicy meatballs with that light tomato sauce and delicate zucchini noodles was so satisfying that I've made them at least twice a month ever since. There's something about how the warmth of the sauce softens the zucchini just enough without turning it mushy that keeps me coming back.

I made this for my sister last spring when she was visiting and trying to eat lighter, and I watched her twirl those zucchini noodles around her fork with genuine enthusiasm instead of resignation. She's not the type to pretend something is good if it isn't, so when she asked for the recipe, I knew I'd stumbled onto something real. Now it's become our go-to when we get together, and it's become shorthand for 'we're taking care of ourselves today.'

Ingredients

• Ground turkey: Use the darker meat from ground turkey thighs if you can find it, as it stays far juicier than the all-white meat version.
• Egg: This acts as the binder that keeps everything together; don't skip it or your meatballs will fall apart during baking.
• Gluten-free breadcrumbs: They work just as well as regular breadcrumbs, and the moisture they add keeps these meatballs from drying out.
• Garlic and parsley: Fresh is absolutely worth it here; the brightness cuts through the richness in a way dried versions simply can't.
• Crushed tomatoes: San Marzano varieties have a slightly sweeter flavor that pairs beautifully with turkey if you want to splurge.
• Zucchini: Medium-sized zucchinis are your friend; the giant ones have more water and fewer solids, which means you'll end up with mush.

Instructions

Prep your workspace:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This simple step saves you from scrubbing stuck-on meat for 20 minutes after dinner.

Make the meatball mixture:

In a large bowl, combine ground turkey, egg, breadcrumbs, minced garlic, parsley, oregano, salt, pepper, and Parmesan. Mix gently with your hands until everything is just combined; overmixing creates dense, tough meatballs that nobody wants. The mixture should feel soft and slightly loose.

Shape and bake:

Form the mixture into 16 equal meatballs and arrange them on the prepared baking sheet. Bake for 18–20 minutes until they're cooked through and golden on the outside; they'll smell incredible when they're done.

Build your sauce:

While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until it softens and becomes translucent.

Finish the sauce:

Add minced garlic and cook for another 30 seconds, then stir in crushed tomatoes, basil, oregano, chili flakes, salt, and pepper. Let it simmer gently for 10 minutes, stirring occasionally; this gives all the flavors time to get to know each other.

Marry the flavors:

Transfer the baked meatballs into the simmering sauce and cook together for 5 minutes so the meatballs absorb all that tomato goodness.

Prepare the zucchini:

In another large skillet, heat olive oil over medium-high heat and add your spiralized zucchini noodles. Sauté for just 2–3 minutes until they're tender but still have a bit of bite.

Plate and serve:

Divide the zucchini noodles among bowls and top generously with meatballs and sauce. Garnish with extra parsley or Parmesan if you like.

Save

There's a moment near the end of cooking when the kitchen smells like garlic, herbs, and tomato, and you realize you're about to eat something that actually feels like a real meal instead of a compromise. That's when I know this recipe has done its job.

Why This Works So Well

Turkey is leaner than beef or pork, but it can turn dry in seconds if you're not careful. Adding an egg and breadcrumbs creates a moist environment inside each meatball, and the tomato sauce acts as both flavor and moisture insurance. The light sauté on the zucchini noodles matters too; if you overcook them, they become stringy and sad, but 2–3 minutes gives you that perfect tender-crisp texture.

Customizing to Your Taste

This recipe is flexible enough to adapt to whatever you have on hand or whatever your body needs on that particular day. I've swapped in ground chicken when I couldn't find turkey, and I've used regular pasta on nights when I wanted something more substantial. The sauce is forgiving too; a splash of red wine adds depth, a pinch of sugar can balance acidity if your tomatoes were particularly sharp, and extra garlic never hurt anyone.

Making It Ahead and Storing

These meatballs actually taste better the next day after the flavors have had time to settle, so make them on a Sunday evening and you'll have an easy lunch waiting for you. The meatballs and sauce freeze beautifully for up to three months, though I always cook the zucchini noodles fresh since frozen zucchini becomes too watery. If you want to meal prep the zucchini, pat them dry and store them in an airtight container in the fridge for up to two days, then give them a quick sauté when you're ready to eat.

• Spiralize your zucchini the day before and pat them very dry with paper towels to prevent a watery sauce.
• Make extra meatballs and freeze them uncooked on a tray before transferring to bags; they cook from frozen with just an extra 5 minutes in the oven.
• Store leftover meatballs and sauce together in the fridge for up to four days, separate from the zucchini noodles.

Save

This dish proved to me that eating well doesn't mean eating boring food, and that's a lesson that's changed how I cook for myself and the people I love. Make this when you need something that tastes as good as it is good for you.

Recipe FAQs

→ How do I ensure meatballs stay moist?

Incorporate ingredients like egg and breadcrumbs to retain moisture and bind the mixture. Avoid over-mixing to keep tenderness.

→ What's the best way to cook zucchini noodles?

Sauté zucchini noodles briefly in olive oil over medium-high heat for 2-3 minutes until tender but still firm to avoid sogginess.

→ Can I prepare meatballs ahead of time?

Yes, meatballs can be formed and refrigerated before baking. Just ensure they are cooked thoroughly before serving.

→ How to customize the tomato sauce flavor?

Enhance the sauce by adding red wine or adjust spices like chili flakes for a mild kick or omit for milder taste.

→ Are there substitutions for Parmesan cheese?

Parmesan adds richness, but you can omit it for a dairy-free option or replace it with nutritional yeast for a similar umami flavor.