Turkey Meatballs Marinara with Zucchini Noodles


Turkey Meatballs Marinara with Zucchini Noodles

Recipe by Summit Natural Health CentreCourse: MainDifficulty: Medium


Prep timeminutes
Cooking timeminutes


  • For Turkey Meatballs
  • 1 lb. ground turkey

  • 1 egg

  • 1 ½ tsp. dried oregano

  • 1 ½ tsp. dried parsley

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • ½ tsp. red pepper flakes

  • ¼ cup almond meal

  • Pinch of sea salt

  • For topping:
  • ¼ cup almond meal

  • 2 tsp. dried parsley

  • 1 tsp. black pepper

  • Prepared marinara sauce

  • For Zucchini Noodles
  • 2 zucchini

  • 1 tbsp. ghee/clarified butter

  • 1 tbsp. olive oil

  • 2 cloves garlic, minced

  • 3 whole basil leaves, cut into ribbons (chiffonade)

  • Salt and pepper to taste


  • For Turkey Meatballs
  • Preheat oven to 400 degrees. Combine all ingredients (except topping ingredients) and use your hand to form into 2-1/2 inch diameter meatballs. Combine topping ingredients in small bowl. Roll each meatball in the topping mixture and place on a cookie sheet lined with parchment paper. Makes 15 meatballs. Bake 20-25 minutes until cooked all the way through. Serve in warmed marinara sauce.
  • For Zucchini Noodles:
  • Use a “Y” vegetable peeler to peel long ribbons of zucchini or a spiralizer.
  • Heat a skillet over medium-high heat and heat the butter and olive oil. Add garlic and sauté until fragrant. Add the zucchini and toss around in the pan for 1 to 2 minutes until warmed. Sprinkle in salt and pepper. Serve within a few minutes, before the zucchini becomes too soft.


  • Source: http://www.food.com/recipe/baked-turkey-paleo-meatballs-476871
  • Adapted from: http://thepioneerwoman.com/cooking/2015/03/zucchini-noodles/