Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.