Turkey Meatballs Over Zucchini Pasta
For the meatballs:
  • 1 pound lean ground turkey
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 finely chopped sweet onion
  • 1/4 cup freshly chopped parsley
  • Salt and pepper

For the zucchini pasta:

  • 5 medium zucchinis
  • 1 jar of tomato sauce of choice (I use Rao’s)
  • Optional: grated parm cheese


  1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
  2. Place all of the ingredients for the meatballs in a large mixing bowl and mix together. Dip your hands in water and form a golf sized meatball and set on the baking sheet. Repeat until 8-9 meatballs are formed.
  3. Transfer the meatballs into the oven. Bake them for 10 minutes. Flip them and bake for another 10 minutes.
  4. After the meatballs are flipped, place a deep, large skillet over medium-high heat. Pour in the tomato sauce and bring to a solid simmer.
  5. Spiralize the zucchini and set aside.
  6. Once the meatballs are done, add them to the simmering sauce and toss to coat in the sauce. Reduce heat to a medium-low simmer.
  7. Place a large skillet over medium-high heat. Once heated, add the zucchini noodles and toss for 5 minutes.
  8. Divide the noodles into bowls and top with meatballs and extra sauce. Garnish with parmesan, if desired. Serve!


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