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Herbed Turkey Meatballs with Zucchini Noodles
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Oct 14, 2026
Italian
35 mins
easy-recipesmeal-prep-friendlywhole-foods
Oven-baked turkey meatballs with herbs, almond flour and Parmesan, served with skillet-cooked zucchini noodles.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
4
- 1 lb lean ground turkey (about 93% lean)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 4 medium zucchinis, spiralized into noodles
- 1 cup low-sodium marinara sauce (optional, check for no added sugar)
- Red pepper flakes (optional, for a touch of heat)
- Fresh basil leaves, for garnish
Instructions
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using 1 tablespoon olive oil.
-
In a large mixing bowl, combine lean ground turkey, minced garlic, Parmesan cheese, almond flour, egg, chopped parsley, basil, oregano, salt, and black pepper. Gently mix until ingredients are uniformly incorporated, being careful not to overwork the meat.
-
Shape the mixture into approximately 16 small meatballs, about 1 to 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
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Bake meatballs for 15-18 minutes until they are cooked through and golden brown. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
-
While the meatballs bake, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spiralized zucchini noodles and sauté for 3-4 minutes until tender but still slightly crisp. Avoid overcooking to keep noodles firm.
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If using marinara sauce, warm it gently on the stovetop or in the microwave.
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To serve, divide zucchini noodles among plates. Top with baked turkey meatballs and spoon warm marinara sauce over if desired.
-
Garnish with fresh basil leaves and a sprinkle of red pepper flakes for added flavor if you like.
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat meatballs in the oven or microwave and quickly sauté zucchini noodles before serving for best texture.
Preparation
Oven-baked turkey meatballs with herbs, almond flour and Parmesan, served with skillet-cooked zucchini noodles.
Storage
Cool Herbed Turkey Meatballs with Zucchini Noodles before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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