Turkey Meatballs with Marinara over Zucchini Noodles

Swap a few ingredients from classic spaghetti and meatballs to get this modern version of a comfort classic. 

Serves 4


  • ½ cup grated parmesan cheese, plus more for serving, if desired
  • ½ cup panko or plain breadcrumbs
  • ½ cup finely chopped onion
  • 2 garlic cloves, grated on a microplane or minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 pound ground turkey, very cold
  • 1 large egg, beaten
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cups marinara sauce
  • 3 cups zucchini noodles
  • 3 tablespoons fresh basil, torn


  1. Preheat oven to 450°F.
  2. In a large bowl, combine cheese, breadcrumbs, onion, garlic, salt, pepper and oregano and mix well.
  3. Add turkey and egg and mix with your hands until well combined.
  4. Form into 15–20 meatballs, each about 1½–2 inches in diameter.
  5. Line a sheet tray with foil, then drizzle with 2 tablespoons of olive oil. Place meatballs on tray, leaving roughly ½ inch between each one.
  6. Bake meatballs for 10 minutes or until browned on top.
  7. Reduce oven to 375°F and bake 10 minutes more.
  8. Meanwhile, heat remaining tablespoon of olive oil in large sauté pan or skillet.
  9.  Sauté noodles for 3–5 minutes or until slightly tender, then add marinara.
  10. Top with meatballs and garnish with basil and additional cheese, if desired.