Turkey Meatballs with Zucchini Noodles

turkey meatballs, zoodles, zucchini noodles

Easy Home Cooking Contest Recipe Winner 2018

When Michelle in Timmins, Ontario, had young kids, she would shred vegetables and sneak them into meals.  Now that her kids are grown, they can enjoy vegetables in more interesting ways, like with their new spiralizer.  This dish was created for Thanksgiving Dinner and is a great gluten free option.                                  

Preparation Time: 20 minutes

Cook Time: 25 minutes



  1. Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.    


Zucchini ½ cup (125 mL), about 1 small
Onion ½ cup, about ½ medium 
Carrot ¼ cup (60 mL), about ½ medium
Ground turkey

1 lb (454 g)

Egg 1
Almond flour

1/4 cup (60 mL)

Garlic powder

1 tsp (5 mL) 

Dried basil 

1/2 tsp (2 mL) 

Dried oregano

1/2 tsp (2 mL) 


1/2 tsp (2 mL) 


1/4 tsp (1 mL) 

Small zucchini, spiralized


Tomato basil pasta sauce

2 1/2 cups (625 mL) 

Grated Parmesan cheese (optional)



  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation. 
  2. Gently rinse zucchini and onion under cool running water. Scrub the carrot with a clean vegetable brush under cool running water.  Finely chop onion; place in a large bowl. Grate zucchini and carrots; add to bowl.  
  3. Add turkey, egg, flour, garlic powder, basil, oregano, salt and pepper to bowl; mix well with washed hands.  
  4. Shape mixture into 16 meatballs and place on parchment paper-lined baking sheet. Wash hands with soap and warm water for at least 20 seconds after shaping meatballs. 
  5.  Roast in 400°F (200°C) oven for about 20 minutes until the internal temperature of each meatball reaches 165ºF (74 ºC) on a digital food thermometer. 
  6. Meanwhile, spiralize zucchini into a bowl. Use separate equipment for handling raw food and cooked food.
  7. Heat pasta sauce in a large deep skillet and add zucchini noodles to heat to a rolling boil. Reduce heat, add cooked meatballs and coat with sauce. Divide noodles and meatballs among bowls. Top with cheese, if desired. 

Nutrition information per serving: 

Calories: 334 kcal

Protein: 38 g

Fat: 13 g

Carbohydrate: 18 g

Fibre: 4 g

Sodium: 1214 mg 

Calcium: 174 mg

Iron: 4 mg

Last Update – June 25, 2024

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