Stuffed Turkey Meatballs and Zoodles

Miss your spaghetti and meatballs? These delicious meatballs served over zucchini noodles will give you the taste you’ve been missing — without the extra calories and carbohydrates.



  • 1 lb. 93-percent lean ground turkey
  • 1 cup onion (finely chopped)
  • 1 egg
  • 1 tablespoon heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 6 oz. fresh mozzarella (cut into 12 small cubes)
  • 1 cup marinara sauce
  • 2 tablespoons fresh chopped parsley
  • ¼ cup grated parmesan cheese


  • 1 large zucchini
  • 1 tablespoon olive oil
  • Sea salt and pepper


Preheat oven to 350 degrees. Add the ground turkey, chopped onion, egg, cream, garlic powder, basil, and oregano to a mixing bowl and mix well to combine. Separate the meatball mixture into 12 portions and form each piece into a small ball. Place a piece of cheese in the center of each meatball and carefully fold the edges up around the cheese to seal it in.

Spray a 13×9 baking dish with nonstick cooking spray and place the meatballs in the dish at least one inch apart. Bake for 15-20 minutes.

Meanwhile, peel or spiralize the zucchini to make long noodles. Place the noodles in a saucepan with olive oil and sauté over medium heat until tender (about four to six minutes). Remove from heat and sprinkle with salt and pepper to taste.

Remove meatballs from the oven and place meatballs over a bed of zoodles. Spoon the marinara evenly over each meatball. Sprinkle with parsley and parmesan cheese just before serving.

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