Garlic Butter Turkey Meatballs with Zucchini Noodles

Looking for a low-carb, flavor-packed meal that’s satisfying and healthy? These Garlic Butter Turkey Meatballs with Zucchini Noodles are exactly what your dinner routine needs. Juicy, tender turkey meatballs are seared and simmered in a rich garlic butter sauce, then served over fresh zucchini noodles for a light yet comforting dish. Perfect for busy weeknights or clean-eating meal prep.

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Why You’ll Love This Recipe
Low-Carb & Keto-Friendly – Packed with protein and veggies without sacrificing flavor.
Garlicky Butter Bliss – Rich, savory sauce that coats everything beautifully.
Quick & Easy – Ready in just 30 minutes with minimal cleanup.
Meal Prep Friendly – Store and reheat like a dream.
Healthy & Hearty – Lean turkey meatballs and fresh zucchini noodles keep things light yet filling.

Ingredients You’ll Need

For the Turkey Meatballs:

• 1 lb ground turkey
• ¼ cup breadcrumbs (or almond flour for low-carb option)
• 1 egg
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp onion powder
• 1 tbsp olive oil (for cooking)

For the Garlic Butter Sauce:

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Juice of ½ lemon
• 2 tbsp chicken broth or water
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

For the Zucchini Noodles:

• 3 medium zucchinis, spiralized
• 1 tbsp olive oil or butter
• Pinch of salt

Tools You’ll Need

• Large skillet
• Mixing bowls
• Spiralizer or julienne peeler
• Tongs
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Make the Meatballs

1. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, Parmesan, parsley, salt, pepper, and onion powder.
2. Mix until just combined—avoid overmixing to keep them tender.
3. Form into 1 ½-inch meatballs (you should get about 16).
4. Heat 1 tbsp olive oil in a large skillet over medium heat.
5. Cook the meatballs in batches, turning to brown all sides, about 6–8 minutes total.
6. Remove meatballs and set aside on a plate.

Step 2: Prepare the Garlic Butter Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add minced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant.
3. Stir in lemon juice and chicken broth, scraping up any browned bits from the pan.
4. Simmer for 2–3 minutes, then return meatballs to the pan.
5. Simmer meatballs in the sauce for another 4–5 minutes, until cooked through.
6. Sprinkle with fresh parsley and adjust seasoning as needed.

Step 3: Cook the Zucchini Noodles

1. Heat 1 tbsp olive oil or butter in a separate pan over medium heat.
2. Add spiralized zucchini and sauté for 2–3 minutes, just until tender but not mushy.
3. Season with a pinch of salt.
4. Remove from heat and let any excess moisture drain if needed.

Step 4: Assemble & Serve

1. Divide zucchini noodles among plates or bowls.
2. Top with garlic butter turkey meatballs and spoon extra sauce over everything.
3. Garnish with more parsley or Parmesan if desired.
4. Serve immediately while hot and fresh.

Tips for the Best Garlic Butter Turkey Meatballs
Don’t Overmix – Gently combine ingredients to keep meatballs tender and juicy.
Brown for Flavor – Searing the meatballs adds a deep, savory crust.
Control Moisture – Don’t overcook zucchini noodles or they’ll release too much water.
Spice It Up – Add more red pepper flakes for a spicier version.
Prep Ahead – Make meatballs in advance and freeze for quick weeknight meals.

Serving Suggestions
Low-Carb Meal – Enjoy as is with zucchini noodles for a healthy option.
With Pasta – Serve over whole wheat or gluten-free pasta for a heartier plate.
With Rice – Try jasmine rice, brown rice, or cauliflower rice.
Add Veggies – Stir in spinach, cherry tomatoes, or mushrooms to boost the nutrition.

How to Store & Reheat

Storing:

• Refrigerate: Store meatballs and zoodles in separate airtight containers for up to 3 days.
• Freeze: Meatballs freeze well—store in a freezer-safe bag for up to 2 months.

Reheating:

• Stovetop: Reheat gently in a skillet with a splash of broth or water.
• Microwave: Warm in 30-second intervals, stirring between to avoid drying out.

Frequently Asked Questions

1. Can I use ground chicken instead of turkey?
   Absolutely! Ground chicken works just as well and has a similar texture and flavor.
2. Do I need a spiralizer for the zucchini noodles?
   Not necessarily. A julienne peeler or even thin knife slicing can work in a pinch.
3. Can I bake the meatballs instead?
   Yes—bake at 400°F (200°C) for 15–20 minutes, or until fully cooked through.
4. What if I don’t have breadcrumbs?
   Use almond flour, crushed crackers, or oats as a binder instead.
5. Is this recipe kid-friendly?
   Totally! Just skip the red pepper flakes if you’re serving it to little ones.

Final Thoughts
These Garlic Butter Turkey Meatballs with Zucchini Noodles bring together bold flavor and healthy ingredients in one skillet. Whether you’re watching your carbs or just want a fresh and satisfying dinner, this recipe delivers. The tender meatballs and rich garlic butter sauce are a match made in heaven—especially when paired with light, fresh zucchini noodles.

Give it a try and let me know how you like it! Don’t forget to share your results on Pinterest or Instagram—I’d love to see your delicious creations.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 370 | Protein: 29g | Carbohydrates: 10g | Fat: 24g | Fiber: 2g | Sodium: 420mg

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