Turkey + Spinach Meatballs with Zoodles

CategoryDifficultyIntermediateYields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

If you’ve been craving a big ‘ol plate of spaghetti and meatballs this recipe is for you! 

Pin this recipe

Print Friendly, PDF & Email

Print this recipe


For Zucchini Noodles
 4 large zucchini
 1 tsp olive oil
 1 cup tomato sauce
For Meatballs
 1 lb ground turkey
 4 cups fresh baby spinach
 ½ medium onion, diced
 ½ cup panko whole wheat breadcrumbs
 1 egg, lightly beaten
 1 clove garlic, minced
 1 tsp dried parsley
 1 tsp dried basil
 1 tsp dried oregano
 ½ cup grated romano or parmesan cheese
 salt + pepper to taste
 olive oil spray



Prepare zucchini noodles:  Wash each zucchini thoroughly and cut off ends.  Use a spiralize to spiralize your noodles. If you don't have a spiralizer, use a julienne tool or even a vegetable peeler to peel each zucchini lengthwise into long noodle-like strips.  Continue around the zucchini and use all the flesh until you get to the core and can see the seeds.  Do this to each zucchini and set aside noodles in a bowl while you prepare your meatballs.

(You can cut up the rest of the zucchini core and save for later use in stir-fry or other dishes) 

Prepare Meatballs:  Place ground meat in a large bowl and break up with a fork or spoon. Set aside. Heat 2 Tbsp of water in a large pan over medium heat.  Add spinach and stir until wilted. Remove from heat and drain extra liquid.  Add spinach, onion, breadcrumbs, egg, garlic, herbs, cheese, salt and pepper to the meat and mix until well combined. 

Roll mixture into meatballs and set on a plate or tray. Spray a large nonstick skillet with olive oil spray and add meatballs in a single layer (you may need to cook in batches).

Cook over medium-low heat, turning frequently to brown all sides, until centers are cooked through.  About 5-10 minutes. Remove skillet from heat and place meatballs on paper towels to absorb excess oil.

Put it Together: Heat zucchini noodles in a large skillet with tomato sauce until noodles become flexible and slightly translucent.  Add cooked meatballs and serve!


3 Proteins, 2 Vegetables


If you’ve been craving a big ‘ol plate of spaghetti and meatballs this recipe is for you!

If you haven’t tried zucchini noodles yet as an alternative to pasta, don’t hesitate any longer. It’s WAY easier than it looks, I promise!!

All you need is a handy spiralizer, julienne tool, or vegetable peeler to help peel your zucchini into strips.  Lightly saute your noodles and voila you have a great vegetable noodle that can act as a wonderful base to any of your favorite pasta dishes!

Looking to add a spiralizer to your collection?  I recommend this one:

The Inspiralizer: Official vegetable spiralizer of Inspiralized

Nutrition Facts

Servings 4

Amount Per Serving
Calories 215
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 21g8%
Dietary Fiber 6g24%
Sugars 7g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Share this RECIPE


Enjoying this RECIPE?

Get more content like this straight to your inbox every other week by signing-up for the CBJ Living Newsletter.

You will receive practical and sustainable lifestyle tips, recipes, inspiration, and more to help you on your wellness journey.


Leave a Reply