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Oodles of Zoodles & Turkey Veggie Meatballs Recipe

by Stefani Pappas| September 11, 2015

Zoodles & Turkey Meatball Recipe






Forget plain boring pasta, that same old spaghetti and meatballs recipe has taken a major fit foodie makeover! Meet Zoodles, the latest and chicest way to get your veggies in. This healthier and low-carb option is not only delicious, but is a great Paleo and gluten-free choice. 

Zoodles look and feel like your basic pasta, but pack more protein, potassium, and dietary fiber than your common Rigatoni. They hold their shape better than other low-carb alternatives like spaghetti squash, and more and more restaurants are featuring zoodles on the menu.

You can peel the zucchini for yourself, or use a spiralizer, which is becoming common to spot in most foodie kitchens. Simply spiralize your noodles, dip them in boiling water or roast on the stove for a bit, and they are ready to go.

To top these delicious zoodles off, you can get an extra protein boost and load up on nutrients such as vitamin B3, B6, and B12. The turkey meatballs that accompany this dish have shredded vegetables hidden in them, which add a slew of phytonutrients and other health benefits. This Zoodles and Turkey Veggies Meatballs Recipe is full of vegetables, fiber, and lean protein, and is the perfect way to end your day on a nutritious note. Check out the official recipe below!

Zucchini Zoodles

The Key To Wellness Zoodles & Turkey Veggie Meatballs Recipe

Ingredients (Serves 4)


  • 4 medium zucchini


  • 2 tablespoons olive oil
  • 1 small onion, grated
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 28 oz can tomatoes
  • 3 tablespoons tomato paste
  • Salt & pepper to taste


  • ½ cup grated carrot
  • ½ cup grated zucchini
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon olive oil
  • 1 egg
  • 1 pound lean ground turkey
  • ½ cup grated cheese (Parmesan or Kefalotiri)
  • ½ cup dry whole wheat bread crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper



  1. Peel the zucchini into thick noodles and stop once you reach the seeds. You can also use a vegetable spiralizer for thin noodles.
  2. Fill a large saucepan 2/3 of the way with water until it begins to boil on medium-high heat. Once the water reaches a boil, add a pinch of salt and add the zucchini noodles. Cooking time will vary, but about 2 – 5 minutes should suffice. Don’t overcook them or else they may fall apart.
  3. Drain the water and let the noodles stand for about 5 minutes. Plate the noodles for the meal.

Sauce & Meatballs

  1. Heat 2 tablespoons oil in a large saucepan. Add onion and garlic, sauté until golden.
  2. Add the canned tomatoes, tomato paste, dried basil, dried oregano, salt and pepper.
  3. Begin preparing the meatballs while the pan is simmering. In a large mixing bowl, combine the carrot, zucchini, parsley, salt, pepper, 1 tablespoon olive oil, and beaten egg. Stir until well combined. Add the turkey, grated cheese, and bread crumbs, and mix thoroughly.
  4. Form the turkey into 15-20 meatballs.
  5. Drop each meatball into the sauce and simmer with the lid on. Let the meatballs cook in the sauce for 15 minutes. If not golden brown, continue to cook for a few more minutes.
  6. Serve meatballs and sauce on top of zoodles, and enjoy!

Stefani Pappas

Stefani Pappas, CPT is currently a dietetic intern pursuing her career as a Registered Dietitian Nutritionist. She is a Master's in Clinical Nutrition Student at New York University. Stefani has a B.S. in Nutritional Sciences from the Pennsylvania State University, with a minor in Human Development and Family Studies. She is a contributing writer for Elite Daily, member of the Academy of Nutrition & Dietetics, NCCPT Certified Personal Trainer, and Equinox Fitness Instructor. Stefani is dedicated to leading a healthy and active lifestyle, and inspiring others to do the same. Follow her on Twitter & Instagram @stefhealthtips for more nutrition and fitness tips!

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