Zucchini Turkey Meatballs with Spaghetti
Here’s a delicious and healthy idea for Zucchini Turkey Meatballs with Spaghetti — light, juicy meatballs made with grated zucchini and ground turkey, paired with spaghetti and marinara sauce.
⏱ Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the Meatballs:
1 lb (450 g) ground turkey (lean)
1 medium zucchini, grated and excess moisture squeezed out
1 egg
½ cup breadcrumbs (or almond flour for low-carb)
¼ cup grated Parmesan cheese
2 garlic cloves, minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp Italian seasoning
½ tsp onion powder
Salt and black pepper, to taste
2 tbsp olive oil (for cooking, if pan-frying)
For Serving:
12 oz (340 g) spaghetti (whole wheat or regular)
3 cups marinara sauce (homemade or jarred)
Extra Parmesan, for topping
Fresh basil leaves (optional)
Instructions
1. Prepare zucchini: Grate the zucchini, sprinkle with a little salt, and let it sit for 5 minutes. Squeeze out the excess liquid using a clean kitchen towel or paper towel.
2. Make the meatball mixture: In a large bowl, combine ground turkey, zucchini, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently until just combined (don’t overmix).
3. Shape meatballs: Roll the mixture into 1 ½-inch meatballs (about 18–20 meatballs).
4. Cook the meatballs:
Option 1 – Pan fry: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides (about 7–8 minutes).
Option 2 – Bake: Place meatballs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–20 minutes, until cooked through.
5. Warm the sauce: Heat marinara sauce in a large skillet or saucepan. Add cooked meatballs and simmer gently for 5 minutes to absorb flavor.
6. Cook spaghetti: Meanwhile, cook spaghetti in salted boiling water according to package directions. Drain and toss with a little olive oil.
7. Assemble: Serve spaghetti topped with marinara, zucchini turkey meatballs, grated Parmesan, and fresh basil.
Notes & Tips
For extra flavor: add a pinch of chili flakes to the marinara.
You can swap: spaghetti with zucchini noodles for a lighter option.
Make ahead: Meatballs can be frozen (before or after cooking). Reheat gently in sauce.
Keep them tender: Don’t over-squeeze the zucchini — just enough to remove excess water.
❓ Frequently asked questions FAQ
Q: Can I use chicken instead of turkey?
Yes! Ground chicken works well, just as lean and light.
Q: How do I keep turkey meatballs from drying out?
The grated zucchini adds moisture. Also, don’t overbake — cook just until the center reaches 165°F (74°C).
Q: Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and pasta, or serve over zucchini noodles.
Nutrition information
Calories: 510
Protein: 36 g
Carbs: 55 g
Fat: 16 g
Fiber: 6 g