Turkey Meatball Recipe with Zucchini Noodles
Print Recipe
There’s nothing not to love about these meal-prep turkey meatballs with zucchini noodles. They’re rich and juicy, but balanced out with plenty of good-for-you greens. Better yet, they’re ready in about half an hour and will last you the whole workweek.
Ingredients
Meatballs
Nonstick spray
1 tablespoon extra-virgin olive oil
1 sweet onion, minced
2 garlic cloves, minced
¼ cup fresh chopped parsley
3 tablespoons grated Parmesan cheese
1 pound ground turkey
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Sides
3 pounds zucchini, spiralized
½ teaspoon kosher salt
2 cups marinara sauce
Parmesan cheese, as needed for garnishing
Directions
1. Make the Meatballs: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Transfer the mixture to a medium bowl and cool slightly. Stir in the parsley, Parmesan and turkey; season with salt and pepper. Form the mixture intoballs (about 2 tablespoons each) and arrange on the prepared baking sheet.
4. Transfer the baking sheet to the oven and bake the meatballs until fully cooked, 17 to 20 minutes.
5. Make the Zucchini Noodles: While the meatballs cook, toss the zucchini and salt together in a large colander and let sit for 5 minutes.
6. Bring a large pot of salted water to a boil. Add the zucchini to the water for 1 minute, then drain completely.
7. To assemble (or to serve), divide the zucchini noodles among four containers (or plates). Top with meatballs and ½ cup marinara sauce. Garnish with Parmesan.
8. Serve immediately or refrigerate for up to four days.
393 calories
18g fat
28g carbs
33g protein
20g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.