If you’re looking for a meal that’s comforting yet light, this Garlic Butter Turkey Meatballs with Zucchini Noodles recipe is the perfect choice. The turkey meatballs are tender and packed with flavor, while the garlicky butter sauce brings richness to every bite. Paired with zucchini noodles, this dish is low-carb, nutrient-packed, and incredibly satisfying.
I first made this as a healthier take on spaghetti and meatballs, and it’s now a staple in our household. It’s quick to prepare, full of flavor, and leaves you feeling nourished without the heaviness of traditional pasta. Whether you’re following a low-carb diet or just looking for a fresh twist on a classic comfort dish, this recipe is a winner.
Let’s get cooking with this delicious Garlic Butter Turkey Meatballs with Zucchini Noodles!
Quick Overview in Todd Wilbur’s Style
This Garlic Butter Turkey Meatballs with Zucchini Noodles recipe combines tender, flavorful turkey meatballs with a rich garlic butter sauce and fresh zucchini noodles for a light yet satisfying meal. It’s a perfect low-carb alternative to traditional pasta dishes that doesn’t skimp on flavor.
Why You’ll Love This Recipe
Flavorful, Healthy, and Easy to Make
- Tender and Juicy Meatballs: Turkey stays moist with simple yet flavorful seasonings.
- Garlic Butter Sauce: Rich and savory, it complements the meatballs and zoodles perfectly.
- Low-Carb and Keto-Friendly: A wholesome alternative to traditional pasta dishes.
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
What You Need for Garlic Butter Turkey Meatballs with Zucchini Noodles
Ingredients:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1 egg
- ½ cup grated Parmesan cheese
- 2 tbsp almond flour or breadcrumbs (optional)
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup chicken broth or dry white wine
- Juice of ½ lemon
- 2 tbsp chopped fresh parsley
For the Zucchini Noodles:
- 3 medium zucchinis, spiralized into noodles
- 1 tbsp olive oil
How to Make Garlic Butter Turkey Meatballs with Zucchini Noodles
Step 1: Prepare the Meatballs
- In a large bowl, combine ground turkey, egg, Parmesan cheese, almond flour (if using), garlic, Italian seasoning, salt, and pepper. Mix until just combined; avoid overmixing.
- Form the mixture into 1-inch meatballs and set aside.
Step 2: Cook the Meatballs
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 6–8 minutes). Remove from the skillet and set aside.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
- Stir in chicken broth or wine and lemon juice. Let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
Step 4: Cook the Zucchini Noodles
- In a separate skillet, heat olive oil over medium heat. Add the spiralized zucchini and sauté for 2–3 minutes, just until tender. Season with a pinch of salt and pepper.
Step 5: Assemble the Dish
- Return the meatballs to the skillet with the sauce and toss to coat. Simmer for 1–2 minutes to meld the flavors.
- Serve the meatballs over the zucchini noodles, spooning extra garlic butter sauce on top. Garnish with fresh parsley and extra Parmesan cheese, if desired.
Tips for Perfect Meatballs and Zoodles
- Don’t Overmix: Overmixing the turkey mixture can result in dense meatballs.
- Cook Zoodles Lightly: Zucchini noodles should be just tender, not soggy.
Substitutions and Variations
- Cheese-Free: Skip the Parmesan in the meatballs and sauce for a dairy-free version.
- Different Protein: Substitute ground chicken, beef, or pork for turkey.
- Add Veggies: Toss in cherry tomatoes or spinach for extra nutrients.
Make a Healthier Version
- Lighten the Sauce: Use olive oil instead of butter for the sauce.
- Skip the Breadcrumbs: Use almond flour or omit completely for fewer carbs.
- Lower Sodium: Use low-sodium chicken broth.
Closing Thoughts
And there you have it—Garlic Butter Turkey Meatballs with Zucchini Noodles, a wholesome and flavorful dish that’s perfect for busy weeknights or a special dinner. Light, rich, and packed with flavor, this recipe is sure to become a favorite in your home.
Frequently Asked Questions for Garlic Butter Turkey Meatballs with Zucchini Noodles
- Can I make the meatballs ahead of time?
Yes, prepare and cook the meatballs up to 2 days in advance. Store in the refrigerator and reheat in the sauce. - Can I freeze the meatballs?
Absolutely! Freeze cooked meatballs in an airtight container for up to 3 months. Thaw and reheat in the sauce. - Do I need a spiralizer for the zucchini?
A spiralizer works best, but you can use a julienne peeler or buy pre-spiralized zucchini. - How do I keep the zucchini noodles from getting watery?
Lightly salt the noodles and let them sit for 10 minutes to release excess moisture. Pat dry before cooking. - What can I serve with this dish?
Pair with a simple green salad or crusty bread (if not low-carb). - Can I use frozen zucchini noodles?
Yes, but thaw and drain them well before cooking to prevent sogginess. - What if I don’t like zucchini?
Substitute with spaghetti squash, shirataki noodles, or whole-grain pasta. - Can I make this dairy-free?
Use dairy-free butter or olive oil and skip the Parmesan cheese. - How do I know when the meatballs are cooked?
The internal temperature should reach 165°F (74°C). - Can I add cream to the sauce?
Yes, a splash of heavy cream makes the sauce extra rich and creamy. - What’s the best way to reheat leftovers?
Reheat gently in a skillet with a splash of broth or water to prevent drying out. - How long does this dish keep?
Store leftovers in an airtight container in the fridge for up to 3 days.