Ingredients
Equipment
Method
- Preheat your oven to 400°F. Lightly grease a baking dish with olive oil and set aside.
- Grate 1 cup of zucchini and place it in a clean kitchen towel. Twist and squeeze firmly to remove as much moisture as possible. This is important for keeping the meatballs from becoming watery.
- In a large mixing bowl, combine the ground turkey, squeezed grated zucchini, whole wheat Panko breadcrumbs, Parmesan cheese, egg yolks, oregano, basil, parsley, garlic powder, red pepper flakes, 1/2 teaspoon salt, and black pepper.
- Using your hands or a large spoon, gently mix the ingredients until just combined. Do not overmix or the meatballs will become tough.
- Using your hands or a small cookie scoop, form the mixture into 20-24 meatballs, each about 1.5 to 2 inches in diameter. Roll them loosely without packing too tightly.
- Place the meatballs in the prepared baking dish with a little space between each one. Bake for 18-20 minutes, until the meatballs are golden brown and cooked through to an internal temperature of 165°F.
- While the meatballs bake, prepare the zucchini noodles. Using a spiralizer or julienne peeler, spiralize the 4 medium zucchini into noodle shapes.
- Place the zucchini noodles in a colander set over a bowl. Toss with the remaining 1/4 teaspoon salt and let sit for 10 minutes. This draws out excess moisture.
- Rinse the salted zucchini noodles under cold water and drain well. Pat dry with paper towels or a clean kitchen towel.
- Bring a large pot of water to a boil. Add the zucchini noodles and blanch for just 30 seconds to 1 minute. They should be tender but still have a slight bite. Drain immediately.
- While finishing the zoodles, warm the no-sugar-added marinara sauce in a small saucepan over medium-low heat.
- To serve, divide the zucchini noodles among 4 plates. Top each portion with 5-6 meatballs, spoon warm marinara sauce over the top, and garnish with grated Parmesan cheese.
Nutrition
Notes
Keto & Diabetic-Friendly: This recipe works beautifully for both keto and diabetic meal plans. With only 12g of total carbohydrates and 4g of fiber per serving, you're looking at just 8g net carbs—well within keto guidelines. Compare that to 40-50g carbs in traditional pasta versions!
Perfect Keto Macros: Each serving delivers 14g fat, 32g protein, and 8g net carbs. That's approximately 42% fat, 43% protein, and 16% carbs—an excellent ratio for maintaining ketosis while getting plenty of satiating protein.
Blood Sugar Friendly: The lean turkey offers high-quality protein (32g per serving) which helps stabilize glucose levels and promotes satiety. Zucchini noodles provide fiber and nutrients with minimal impact on blood sugar. The recipe contains no added sugars.
Lower Carb Option: For even fewer carbs, swap the whole wheat panko for almond flour. This brings the net carbs down further and makes the recipe gluten-free too.
Macro Breakdown Per Serving: 298 calories | 8g net carbs | 32g protein | 14g fat | 4g fiber
