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Turkey Meatballs with Zucchini Noodles (Zoodles)

Are you following Rachael DeVaux? Because you totally should be. Rachael, aka Rachael’s Good Eats, is a Registered Dietitian Nutritionist based in Washington (the state) who shares creative ideas and recipes for a healthy diet. Plus her Instagram is drool worthy. She has a pretty popular cashew chocolate chip cookie skillet that’s making IG go crazy. Ya girl is definitely trying that one next. I knew as soon as I saw Rachael share her behind the scenes of making her zoodles topped with organic turkey meatballs and cilantro avocado sauce I just had to give them a try. Unfortunately I didn’t have a lot of the ingredients Rachael used, but that’s what makes recipes so fun! You don’t have to follow the recipe. For the most part, I like to think of them as cool guidelines, but you can definitely be a rule breaker here. That’s what makes cooking so much fun!

So here are my adapted version of Rachael’s turkey meatballs. THEY ARE SO GOOD. You know how cooking turkey on a holiday just makes the whole house light up with a delicious smell? These meatballs do the same trick. Even Aaron kept coming into the kitchen commenting on how good they smelled–all the way from upstairs! I skipped adding the egg, but in hindsight I think it definitely would have helped. I’ll probably end up adding it or maybe try my hand at a flax egg next time.

P.S. I had a jar of Aldi’s Simply Nature Organic Tomato Basil sauce in my cabinet I was looking to put to good use so I skipped making my own sauce.

5.0 from 1 reviews
Turkey Meatballs with Zucchini Noodles (Zoodles)
Prep time
Cook time
Total time
Adapted from Rachael's Good Eats
  • Meatball Ingredients:
  • 1lb ground turkey
  • 2 cloves of garlic, minced
  • ¾ cup red bell pepper, diced
  • ¼ large red onion, diced
  • ½ cup kale, finely chopped
  • ¼ cup italian breadcrumbs
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp seasoned salt
  • 4 tbsp crumbled reduced fat feta cheese
  • 3 tsp EVOO (or oil of choice)
  • 1 egg, if needed
  • Zoodle Ingredients:
  • 2 decent sized zucchinis
  1. Preheat oven to 400 degrees F.
  2. Combine meatball ingredients in a large mixing bowl. Use a scoop (I used an ice cream scoop) and one hand to form into ball shape. Add the egg if mixture doesn’t hold up.
  3. Coat large skillet with oil and bring to medium heat. Slowly add meatballs as you form each ball, careful not to fall apart or splash oil.
  4. Let meatballs brown on each side. I found tongs to be great to turn them around gently. Transfer to preheated oven and cook for an additional ten minutes. I don’t have a cast iron skillet, so I transferred my meatballs into a foil-lined oven safe pan, making sure to transfer all the oily goodness over with them.
  5. Spiralize zucchinis. I use my handheld Veggetti and it does these kinds of jobs well. In a separate pan, add oil and bring to a medium heat. Add zoodles, cooking for a few minutes--careful not to overcook. Overcooked zoodles will become soggy.



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