Turkey Meatballs with Zoodles

Turkey meatballs and zoodles.jpg

Serves 4

Healthy turkey meatballs so simple and quick to make, served over zucchini noodles, and you’ve got yourself a winning weeknight dinner. And if the rest of your family prefers pasta over zoodles (as they do in my house), serve their meatballs over Banza pasta and everyone’s happy!


  • 1 lb. ground Organic Turkey

  • 4 medium zucchini, spiralized

  • 1-2 tbsp. Olive oil for drizzling/tossing zucchini

  • ¾ tsp. garlic powder

  • ¾ tsp. turmeric powder

  • ¾ tsp. oregano powder

  • ½ tsp. ground ginger

  • ½ tsp. sea salt

  • ½ tsp. pepper

  • 2 tbsp. freshly chopped basil or parsley for ganish

  • Rao’s Marinara or Arrabbiata tomato sauce


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  • In a large bowl combine the ground turkey and seasoning and mix well.

  • Take 1 tbsp. at a time of the turkey mixture and roll it into a ball using your hands. Place on baking sheet and bake for 16-18 minutes.

  • Heat up sauce in a saucepan and place meatballs in the sauce when they come out of the oven.

  • Place zucchini noodles in a Pyrex baking dish, drizzle or spray with oil, season with salt and pepper and bake for about 10 minutes until noodles are softened. Remove from oven.

  • Plate zoodles (or pasta if you’re using) and spoon meatballs on top, sprinkle with fresh parsley or basil and enjoy!