Ingredients
Scale
- 1 lb lean ground turkey (93% lean is ideal)
- 1/4 cup almond flour (or breadcrumbs for a non-keto version)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 medium zucchinis, spiralized
- 2 cups marinara sauce (choose a brand with no added sugar)
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
- Optional: Grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground turkey, almond flour, beaten egg, minced garlic, parsley, oregano, onion powder, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough.
- Scoop about 2 tablespoons of the mixture at a time and roll them into smooth balls. You should get approximately 16 to 20 meatballs. Place them on the prepared baking sheet, leaving space between each one. Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C) and the tops are slightly golden.
- While the meatballs bake, spiralize your zucchinis into thin noodle strands. Place the zoodles on a clean kitchen towel or paper towels and sprinkle them with a pinch of salt. Let them sit for 5 minutes, then gently squeeze out the excess moisture. This step is crucial for preventing a watery sauce later.
- Heat the marinara sauce in a large skillet over medium heat until it begins to simmer. Once the meatballs are done, carefully transfer them into the skillet with the sauce and toss to coat. In a separate large pan, heat the olive oil over medium-high heat. Add the zucchini noodles and sauté for just 2–3 minutes. You want them to be tender-crisp, not mushy.
- Divide the sautéed zucchini noodles among four bowls. Top each portion with 4 or 5 turkey meatballs and a generous ladle of marinara sauce. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Serve immediately while hot.
- Cook Time: 40 minutes