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Baked Turkey Meatballs with Zucchini Noodles are displayed as a delicious and healthy featured image for a recipe article.

Easy Baked Turkey Meatballs with Zucchini Noodles

Enjoy a healthy and flavorful weeknight dinner with these tender baked turkey meatballs served over a bed of vibrant zucchini noodles. Tossed in your choice of marinara or lemon-garlic sauce, this recipe is easy to make and satisfying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 1/2 cup breadcrumbs gluten-free recommended
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped onion
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley optional
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes optional
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  • Salt and pepper to taste

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Hands or cookie scoop
  • Spiralizer or julienne peeler
  • Large Skillet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, gently combine ground turkey, breadcrumbs, Parmesan cheese, chopped onion, egg, minced garlic, olive oil, oregano, salt, pepper, and parsley (if using). Do not overmix.
  3. Shape mixture into approximately 1-inch meatballs. Wet hands slightly to prevent sticking.
  4. Arrange meatballs on the prepared baking sheet. Bake for 20-25 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
  5. Use a spiralizer or julienne peeler to create zucchini noodles. Slice into thin strips if you don't have either.
  6. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, or until fragrant.
  7. Add zucchini noodles and chicken broth to the skillet. Cook for 3-5 minutes, or until the zucchini noodles are tender-crisp.
  8. Stir in lemon juice, salt, and pepper to taste. Add red pepper flakes if desired.
  9. If making Lemon-Garlic Sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 30 seconds, or until fragrant.
  10. Pour in chicken broth and lemon juice. Bring to a simmer.
  11. Reduce heat to low and stir in the butter. Continue to stir until the butter is melted and the sauce is slightly thickened.
  12. Season with salt and pepper to taste.
  13. Toss the baked turkey meatballs and zucchini noodles with your favorite marinara sauce or lemon-garlic sauce. Serve immediately. Garnish with fresh basil or Parmesan cheese, if desired.

Notes

To prevent dry meatballs, add a little extra olive oil or chicken broth to the mixture. If zucchini noodles are too watery, salt them lightly and let them sit in a colander for about 15 minutes before cooking. If the lemon-garlic sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it's simmering.