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




Ground turkey

1 lb (454 g)

Grated zucchini 

1/2 cup (125 mL)

Finely chopped onion

1/2 cup (125 mL)

Grated carrots

1/4 cup (60 mL)

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. In a large bowl combine turkey, zucchini, onion, carrots, egg, almond flour, garlic powder, basil, oregano, salt and pepper; mixing well with your hands. 
  2. Shape mixture into 16 meatballs and place on parchment paper lined baking sheet. Roast in 400°F (200°C) oven for about 20 minutes or until no longer pink inside. 
  3. Meanwhile, spiralize zucchini into a bowl.
  4. Heat pasta sauce in a large deep skillet and add zucchini noodles to warm through. Add meatballs to coat with sauce and 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 – February 5, 2018

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