Zucchini Noodles with Turkey Meatballs
Spiralized zucchini stands in for pasta, topped with tender herb turkey meatballs and a light tomato sauce — a comforting, low-carb dinner that comes together fast.
Nutrition per serving
Ingredients
- 400g lean ground turkey
- 1/2 cup almond flour
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian herb blend
- Salt and pepper to taste
- 3 medium zucchini, spiralized
- 1 can (400g) crushed tomatoes
- 1 tbsp olive oil
- Fresh basil to garnish
Portion guidance
Four meatballs with a generous portion of zoodles is one serving. The almond flour keeps the meatballs low-carb compared to breadcrumbs.
Step-by-step method
- 1
In a bowl, combine the turkey, almond flour, egg, garlic, herbs, salt, and pepper. Mix gently and form into 16 small meatballs.
- 2
Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 6 minutes.
- 3
Pour in the crushed tomatoes, bring to a gentle simmer, cover, and cook for 8 minutes until the meatballs are cooked through.
- 4
In a separate pan, sauté the zucchini noodles for 1–2 minutes just until warmed but still crisp.
- 5
Serve the meatballs and sauce over the zucchini noodles, garnished with fresh basil.
Smart substitutions
Swap
Zucchini noodles
Spaghetti squash or shirataki noodles
Swap
Almond flour
Ground oats in moderation
Storage & reheating
Store meatballs and sauce separately from the zucchini noodles in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop and toss fresh zoodles just before serving to keep them crisp.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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