Garlic Butter Turkey Meatballs with Zucchini Noodles Recipe
A flavorful and healthy recipe featuring juicy garlic butter turkey meatballs paired with fresh, zesty lemon-infused zucchini noodles. This low-carb, protein-packed dish is perfect for a quick weeknight dinner or a comforting meal that combines tender meatballs with vibrant, crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Meatballs
- 1/2 lb (220g) ground turkey meat
- 1/2 lb (220g) ground pork meat (optional)
- 1/2 cup shredded mozzarella cheese (or cheddar, provolone)
- 4 cloves garlic, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red crushed chili pepper flakes (optional)
- 1 crumbled bouillon cube (optional)
- Salt and fresh cracked black pepper, to taste
- 1 cup fresh chopped cilantro (or parsley), divided
Sauce and Zucchini Noodles
- 3 tablespoons butter
- 4 medium zucchini, spiralized
- Juice of 1/2 lemon
- 1 tablespoon hot sauce (e.g. Sriracha)
- 2 cloves garlic, minced
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, optional ground pork, shredded cheese, grated garlic, Italian seasoning, crumbled bouillon cube if using, red chili pepper flakes, half of the chopped cilantro, and black pepper. Mix thoroughly using your hands or a fork until well combined. Shape the mixture into medium-sized meatballs and set them aside on a plate.
- Cook the Meatballs: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the turkey meatballs and cook for 8 to 10 minutes, turning occasionally to brown all sides evenly. While cooking, spoon the melted butter and meatballs’ juices over the meatballs to baste and keep them moist. Once cooked through and nicely browned, transfer the meatballs to a clean plate.
- Sauté Zucchini Noodles: In the same skillet, melt the remaining 1 tablespoon of butter. Stir in lemon juice, hot sauce, minced garlic, and additional red chili flakes if desired. Add the spiralized zucchini noodles and cook for 3 to 4 minutes, stirring frequently until the noodles are tender but retain some crispness and the liquid reduces slightly. Season with salt and pepper to taste. Garnish with the remaining chopped cilantro or parsley if preferred.
- Combine and Reheat: Push the zucchini noodles to one side of the skillet and return the cooked meatballs to the pan to reheat for 1 to 2 minutes. Ensure everything is warmed through and well combined.
- Serve: Plate the garlic butter turkey meatballs alongside the lemon zucchini noodles. Serve immediately with an optional lemon slice on the side for added brightness. Enjoy your delicious, healthy meal!
Notes
- Ground pork is optional but adds extra moisture and flavor to the meatballs; you can omit it to keep the dish leaner.
- If you don’t have fresh cilantro, parsley is a great substitute for garnish and flavor.
- Adjust the red chili flakes and hot sauce quantity according to your heat preference or omit if you want a milder dish.
- Zucchini noodles cook quickly; avoid overcooking to retain their crisp texture and prevent sogginess.
- You can use different shredded cheeses like cheddar or provolone if mozzarella is unavailable.
- To make it dairy-free, substitute butter with olive oil and omit cheese or use a dairy-free cheese alternative.
Keywords: turkey meatballs, zucchini noodles, garlic butter, low carb dinner, healthy meatballs, keto friendly, easy weeknight meal