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Garlic Herb Turkey Meatballs & Zoodles - Light, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs: 1 lb ground turkey (93% lean recommended)
  • 1/3 cup finely grated Parmesan (or dairy-free Parmesan)
  • 1/3 cup breadcrumbs (regular or gluten-free)
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped (or 1 tsp dried)
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, for searing
  • For the zoodles and sauce: 4 medium zucchini, spiralized
  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 1 tbsp lemon juice, plus zest from 1/2 lemon
  • 1/4 cup fresh basil or parsley, chopped
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • To finish: Extra Parmesan for serving
  • Lemon wedges

Method
 

  1. Prep the zucchini: Spiralize the zucchini into noodles and spread them on a clean kitchen towel. Sprinkle with a pinch of salt and let them sit to release excess moisture while you make the meatballs.
  2. Mix the meatballs: In a large bowl, combine ground turkey, Parmesan, breadcrumbs, egg, minced garlic, parsley, basil, oregano, onion powder, red pepper flakes (if using), salt, and pepper. Mix gently with your hands or a fork until just combined. Do not overmix.
  3. Form the meatballs: Scoop about 2 tablespoons of mixture per meatball and roll into balls. You should get 16–18 meatballs. Place them on a plate.
  4. Sear the meatballs: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer without crowding. Cook 8–10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate and tent with foil.
  5. Make the sauce base: In the same skillet, lower heat to medium-low. Add 2 tbsp olive oil and the sliced garlic. Cook 30–60 seconds until fragrant, not browned.
  6. Deglaze and season: Pour in the chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly. Stir in lemon juice, lemon zest, and red pepper flakes. Taste and season with salt and pepper.
  7. Dry the zoodles: Gently squeeze the salted zucchini in the towel to remove excess moisture. This step helps prevent watery noodles.
  8. Toss and warm: Add zoodles to the skillet. Toss with tongs for 2–3 minutes, just until warmed and lightly coated. Do not overcook; they should stay crisp-tender.
  9. Finish and serve: Return meatballs to the skillet to warm through for 1–2 minutes. Sprinkle with chopped herbs and extra Parmesan. Serve with lemon wedges for a bright finish.