Baked Turkey Meatballs with Zucchini Noodles

Juicy baked turkey meatballs with marinara over zucchini noodles. Healthy comfort food that’s meal-prep friendly and fast.

Healthy dinners don’t have to feel like punishment. This one is comfort food energy—meatballs and marinara—just built in a way that feels lighter and easier to keep in rotation.

I like baking the meatballs because it’s hands-off. You mix, roll, bake, and you’re done—no standing at the stove flipping meatballs one by one. While they bake, you warm marinara and quickly sauté zucchini noodles. The key with zoodles is not overcooking them. You’re not trying to “boil pasta”; you’re just warming them enough that they’re tender but still have a little bite.

These meatballs are also a meal-prep MVP. You can make a double batch, freeze half, and future-you will feel like a genius. Serve with zoodles, pasta, rice, or tucked into a sub—it’s flexible.

Easy upgrades (choose 1–2):

• Add 1/4 cup finely chopped onion to the meatball mix for extra moisture.
• Stir 1 tsp red pepper flakes into marinara for heat.
• Add a handful of baby spinach to the sauce and let it wilt.
• Finish with extra Parmesan and fresh basil for “restaurant” vibes.
• Serve with a side salad and a simple vinaigrette to round it out.

What to serve with it:

• Garlic bread (or a lighter option: toasted sourdough)
• Side salad with cucumbers and tomatoes
• Roasted broccoli or green beans
• A sprinkle of extra herbs and a squeeze of lemon (surprisingly good)

Meal prep + leftovers:
Store meatballs in marinara for up to 4 days in the fridge, or freeze up to 2 months. Zucchini noodles are best fresh, but you can spiralize ahead and keep them in the fridge 2–3 days. Reheat meatballs in sauce; warm zoodles briefly so they don’t go watery.

Baked Turkey Meatballs with Zucchini Noodles

Juicy baked turkey meatballs with a simple marinara served over zucchini noodles—healthy comfort food that still feels satisfying.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Healthy

Ingredients Equipment Method Notes

Ingredients

  

Turkey meatballs

• 1 lb ground turkey 93% lean
• 1/3 cup breadcrumbs plain
• 1 large egg
• 1/4 cup grated Parmesan optional
• 2 tbsp chopped parsley
• 2 tsp Italian seasoning
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper

Zucchini noodles + sauce

• 4 medium zucchini, spiralized or store-bought zoodles
• 2 cups marinara sauce store-bought or homemade
• 1 tbsp olive oil
• 1/4 tsp salt for zoodles, to taste

Equipment

• Baking sheet
• Mixing bowl
• Skillet

Method

 

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a bowl, mix ground turkey, breadcrumbs, egg, Parmesan (if using), parsley, Italian seasoning, garlic, salt, and pepper.
3. Roll into 16 meatballs and place on the baking sheet.
4. Bake 16–18 minutes until cooked through (165°F internal temp).
5. Warm marinara in a skillet over medium heat.
6. In another skillet, heat olive oil and sauté zucchini noodles 1–2 minutes just until warmed (don’t overcook).
7. Serve zoodles topped with marinara and meatballs.

Notes

Keep them juicy: Don’t overmix the meatball mixture and don’t overbake. A quick thermometer check helps.

Swap: Use ground chicken instead of turkey, or serve over whole wheat pasta if you don’t want zoodles.

Storage: Meatballs keep 4 days refrigerated or freeze up to 2 months. Reheat gently in marinara.