Turkey Meatballs Over Zucchini Noodles

Serves: 4

Lighten up spaghetti night with lean turkey meat and fresh "zoodles." I have seen already cut zoodles in the grocery stores if you don't want to take the time.

Yield: Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


1 pound ground turkey
1/4 cup seasoned dry bread crumbs
1 large egg
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 ounces fresh Parmesan cheese, grated (about 1/3 c.), plus more for serving
2 garlic cloves, chopped, divided
kosher salt
freshly ground black pepper
2 tablespoons extra-virgin olive oils, divided
1 (25-ounce) bottle marinara sauce
4 medium zucchini, cut into noodles with a spiralizer or julienne peeler
4 ounces provolone cheese, grated (about 1 c.)


Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.

Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.

Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper.

Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes.

Serve meatballs over noodles topped with Parmesan.

Source: countryliving.com

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