Swap a few ingredients from classic spaghetti and meatballs to get this modern version of a comfort classic.
- 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
- Preheat oven to 450°F.
- In a large bowl, combine cheese, breadcrumbs, onion, garlic, salt, pepper and oregano and mix well.
- Add turkey and egg and mix with your hands until well combined.
- Form into 15–20 meatballs, each about 1½–2 inches in diameter.
- 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.
- Bake meatballs for 10 minutes or until browned on top.
- Reduce oven to 375°F and bake 10 minutes more.
- Meanwhile, heat remaining tablespoon of olive oil in large sauté pan or skillet.
- Sauté noodles for 3–5 minutes or until slightly tender, then add marinara.
- Top with meatballs and garnish with basil and additional cheese, if desired.