Turkey Meatballs and Zoodles

Turkey Meatballs with Zucchini Noodles (Zoodles) | Healthy Clean Eating Recipes

This recipe is from the Fixate cookbook! (HIGHLY recommend, especially if you are following the 21 Day Fix!)

I am on Day #5 of Master’s Hammer & Chisel, and I was starting to feel really hungry. I don’t know exactly why but this dish was JUST what I needed. I am a HUGE pasta fan, but we all know pasta carries with it a lot of calories. Zucchini Noodles (zoodles) really filled me up and were delicious! I used a very cheap ($10) Vegetti slicer from Amazon.

My husband and I also just started the new Master’s Hammer & Chisel Program, and this meal fits very nicely into the portion control / container plan for that.

Some modifications you can do include serving over whole wheat pasta, or romain lettuce or brown rice.

Makes about 10 servings!

Want more recipes like this? Check out my free Crockpot Clean Eating eBook!

You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!

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  • 3 Zucchini
  • 3 Summer Squash
  • 1/3 Cup  whole wheat bread crumbs
  • 1/4 Cup almond milk, unsweetened
  • 2 Tsp olive oil
  • 1 Medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 Lbs. 93% or more lean ground turkey breast
  • 2 large eggs
  • 1/4 cup parsley
  • 2 Tbsp grated Parmesan cheese
  • 1 Tsp. Oregano
  • 1/2 Tsp. sea salt
  • 1/2 Tsp. ground black pepper
  • 4 Cups Tomato Sauce (homemade or organic)


Use the Vegetti to create Zoodles from the Summer Squash and Zucchini. You can also use a mandolin to slice veggies.

Preheat oven to 425 Degrees and spray oven pan with nonstick spray.

Place breadcrumbs and milk in a small bowl to soak for 10 minutes.

Heat oil in a skillet over medium heat, add onion & garlic, cook for appx 5 minutes.

Combine onion, garlic, ground turkey, eggs, parsley, cheese, oregano, salt, pepper and bread crumb mixture in a bowl and mix well. Refrigerate for 1 hour.

Use wet hands so they don’t stick – roll 1″ size meatballs and arrange on baking sheet.

Bake for 13 – 18 minutes until browned & cooked through.

While the meatballs are cooking; place Zoodles into a frying pan or dish and saute until heated, about 10 minutes.

Serve ~4 meatballs topped with tomato sauce, on top of the Zoodles. You can sprinkle with some parmesan cheese as well! Enjoy!

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