Zucchini Noodles with Turkey Meatballs


Zucchini Noodles and Turkey Meatballs // www.acozykitchen.com

Welcome to the meal I’ve been eating almost every single day for the last few weeks. I’m obsessed with zucchini noodles. Mainly because there’s nothing I love more than normal Spagehtti and Meatballs, but since I’m trying to cut back on flour, this is sufficing…for now.

There are plenty of zucchini noodles around the web; this is my version, which I’m strangely excited to share.

Let’s start with how to make zucchini noodles. For this post, I used a mandolin, though be careful because they can be a bit dangerous, or you can use a Spiralizer is the only kitchen tool that will make noodles that are spirally and beautiful, like these:


I mean, I can just stare at them all day long. Am I the only one obsessed with how pretty they are?!

Zucchini Noodles and Turkey Meatballs // www.acozykitchen.com

Zucchini Noodles with Turkey Meatballs // www.acozykitchen.com

Zucchini Noodles with Turkey Meatballs

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 2 TO 4


Healthy-ish Turkey Meatballs:

  • 1 pound dark ground turkey
  • 2 tablespoons dried fine bread crumbs
  • 2 tablespoons grated parmesan
  • 1 large egg
  • 1 teaspoon kosher salt
  • Olive oil
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons finely chopped Italian parsley
  • 2 tablespoon freshly chopped sage
  • 1/2 teaspoon crushed red pepper

Classic Tomato Sauce:

  • 2 teaspoons olive oil
  • 1/4 yellow onion, diced
  • 3 garlic cloves
  • 2-3 sage leaves, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 28- ounce can of good quality tomatoes like San Marzano
  • 1 parmesan rind, optional


  • 4 medium zucchinis, ends trimmed and either spiralized or julienned


  • To a large bowl, add the ground turkey, dried bread crumbs, parmesan, egg and salt.
  • In a medium sauté pan, placed over medium heat, pour in a teaspoon of olive oil. Add the diced onion to the oil and cook until translucent and soft, about 5-7 minutes. Turn the heat down to medium-low, and add the minced garlic, Italian parsley, sage and crushed red pepper. Add the onion mixture to the bowl of meat. Mix the turkey mixture until completely combined, but being careful to not over mix. Scoop out two tablespoons of the turkey mixture, and using your hands, roll it into a ball. Repeat until all meatballs are formed.
  • To sear the meatballs, add a few tablespoons of olive oil to the sauté pan (you can use the same one you just used for the onion mixture–we’re into saving dishes around here). When the oil is hot, gently add the meatballs and sear on all sides for about 1-2 minutes per side, until golden brown. Transfer them to a bed of paper towels to drain. Repeat until you’ve seared all of the meatballs, adding more oil, if the pan needs it.
  • To make the tomato sauce, add the olive oil to a dutch oven or medium pot. When the oil is hot, add the diced onion and cook until translucent, about 5 minutes. Add the garlic, sage leaves and crushed red pepper; cook for an additional minute, until fragrant. Pour in the can of tomatoes and add the parmesan rind (if using); mix and cover the pot, allowing the tomato sauce to simmer, over low heat, for 20 minutes.
  • Remove the rind and using an immersion blender or regular blender, puree the tomato sauce until smooth (if you're using a regular blender you may need to do this in batches). Transfer back to the pot and salt to taste.
  • Add the seared meatballs to the tomato sauce and cook for an additional 10-15 minutes.
  • To make the zucchini noodles, add a teaspoon of olive oil to a sauté pan. When the oil is hot, add the zucchini noodles, cooking them for about 3 to 5 minutes. I say go with what you like. I go a bit under because I like them to have a bit of bite. Add them to a big bowl and toss with a few tablespoons of tomato sauce. Place the meatballs on top and garnish with a small sprinkling of parmesan cheese and a handful of Italian parsley.
Serving: 4g
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Leave a Reply

  • Reply Carla May 27, 2015 at 8:37 am

    Thank you so much….we love this recipe.

  • Reply Carla May 26, 2015 at 1:58 pm

    I am so disappointed. Your recipe for Zucchini noodles and turkey meatballs is gone from my pinterest account. can you send to me…it is one of my favorite recipes. Thank you

    • Reply Adrianna Adarme May 26, 2015 at 7:30 pm

      Ahh…here it is! I’m having some backend work done on the blog and this recipe disappeared. Thanks for the heads up!

  • Reply Alex April 26, 2015 at 4:37 pm

    These were soo delish!! Just made them and would 1000% make them again!!
    Thanks for a fabulous easy go to recipe 🙂

  • Reply Marry March 27, 2015 at 12:10 am

    I made this tonight but just used spaghetti. Very delicious. I used a technique from another web site to make the sauce a bit richer. After simmering for 20 minutes place a ladle of sauce in the food processor with 3 sun dried tomatoes packed in oil then return to the pot and use the immersion blender. My boyfriend also recommended adding crushed anise seeds to the meatballs, yes!

  • Reply Sheila Keast March 8, 2015 at 10:33 am

    I made these again last night for dinner they are so tender and flavourful. We are not pasta eaters in our home so the fact that we can have zoodles and meatballs is wonderful. My husband requests these at least once a week for dinner. Ginger cauliflower rice is next 🙂

    • Reply Adrianna Adarme March 8, 2015 at 10:53 am

      Love this! I’m actually posting a bunch of healthy recipes this week, too!!

      • Reply Sheila Keast March 8, 2015 at 10:57 am

        I can’t wait I’m basically doing wheat free so we love to make the meatballs. I use cauliflower a lot for mash etc; My latest love it risotto made with cauliflower rice 🙂

  • Reply Corinna November 11, 2014 at 6:55 pm

    The turkey meatballs are to die for!! I prepared them as instructed and then baked them in a mini muffin pan (24) at 350 for 15 minutes, flipped them and baked them for another 8-10 minutes. I also broiled them on low for the last two minutes to brown them a little. So soooo good! I had them with zucchini pasta and a small amount of good vodka sauce. I’ll be making this over and over and over again! Thank you for the recipe!

    • Reply Adrianna Adarme November 12, 2014 at 4:10 pm

      OMGoodness. LOVE! I need to get back to eating healthy like this. Ooof.

  • Reply Barbara July 9, 2014 at 9:16 pm

    I made this for my family tonight and everyone raved about how delicious it was. I’ll definitely be making this again! I used a julienne vegetable peeler and it worked out fine.

  • Reply Francesca April 6, 2014 at 6:40 am

    I just saw an equally amazing feat accomplished with sweet potatoes + a spiralizer. Im pretty sold after this recipe!

  • Reply Susan April 4, 2014 at 3:57 pm

    I bought my Spiralizer 2 summers ago on Amazon for something like $26 and free shipping. I think it is still sitting in a corner of my living room, but I’m thinking of using it now that you made me aware that zucchini noodles can be the base of an otherwise normal dish. Well alright!

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