Turkey Meatballs with Zucchini Noodles

Turkey Meatballs with Zucchini Noodles
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Calories 496 cals
Total Fat 24 g
Cholesterol 134 mg
Dietary Fiber 7 g
Sodium 1275 mg
Protein 35 g
Total Carbohydrate 36 g

Prep Time: 25 Minutes

Time to Table: 35 Minutes

Serves: 4


  • 4 medium zucchini
  • 1 pound Italian seasoned ground turkey
  • 1/2 cup Daisy Cottage Cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 24 ounce jar marinara sauce
  • 1 large garlic clove, minced


Using a spiral slicer, mandoline or vegetable peeler, cut the zucchini into long thin strands or strips (about 4 cups). Set aside. Combine the turkey, cottage cheese, breadcrumbs, Parmesan cheese, egg, ¼ teaspoon salt and 1/8 teaspoon pepper in a large bowl until thoroughly mixed. Place a 12-inch sheet of foil on a surface; lightly coat with non-stick cooking spray. Gently press the meatloaf mixture into an 8-inch square on the foil. Cut the meat into 20 servings and shape into 1 1/2-inch round meatballs. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the meatballs, brown 4 to 5 minutes, turning frequently and adjusting the heat as necessary to lightly brown on all sides. Add the marinara sauce; cover and simmer for 4 to 5 minutes or until the meatballs are thoroughly cooked and no longer pink in the center. Keep warm. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the zucchini noodles. Sprinkle with the remaining salt and pepper. Sauté for 2 to 3 minutes or until crisp-tender, gently stirring frequently. Top the zoodles with the meatballs and sauce.


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