Zucchini noodles with turkey meatballs and tomato sauce


  • 1 pound ground turkey
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 medium zucchini, spiralized
  • 1 (28-ounce) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh basil leaves for garnish


  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the ground turkey, Parmesan cheese, chopped parsley, breadcrumbs, egg, salt, and pepper. Shape the mixture into small meatballs, about 1 inch in diameter.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 2-3 minutes on each side, or until browned. Remove the meatballs from the skillet and set aside.
  4. Add the garlic, dried oregano, and red pepper flakes to the skillet and cook for 1-2 minutes, stirring constantly.
  5. Pour in the crushed tomatoes and bring to a simmer. Add the cooked meatballs back to the skillet and let simmer for 10-15 minutes or until the meatballs are cooked through and the sauce has thickened.
  6. While the meatballs are cooking, spiralize the zucchini into noodles using a spiralizer.
  7. Heat a separate large skillet over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes or until they are tender but still slightly crunchy.
  8. To serve, divide the zucchini noodles among four plates and top with the turkey meatballs and tomato sauce. Garnish with fresh basil leaves.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 380 calories
  • 30g protein
  • 25g carbohydrates
  • 19g fat
  • 5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.