Zoodles and Turkey Meatballs

11 45 320
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Zoodles and Turkey Meatballs
Health Highlights


454 gm Ground turkey, extra lean
8 slice Ryvita Crispbread, Multi Grain (1/3 cup; crushed)
1 large egg Egg
1 clove(s) Garlic (minced)
1 tsp Italian herb seasoning, McCormick
4 medium Zucchini
1 tbsp Olive Oil, Extra Virgin
1/4 cup Nutritional yeast
1 pinch Sea salt, fine (to taste)
1 dash Black pepper (to taste)
1 dash Red pepper flakes (a pinch)


1. Preheat oven to 350° F and lightly grease a baking sheet.
2. In a large bowl combine turkey, bread crumbs, egg, garlic, and salt and pepper to taste. Use clean hands to gently mix and form into meatballs about 1 and a half inches in diameter. You should end with a dozen meatballs.
3. Place meatballs on a baking sheet and bake for 20 minutes.
4. While the meatballs are baking, prepare the zoodles. Use a julienne slicer or a spiralizer to cut the zucchini into long, thin, noodle-like strands (use Blade C).
5. Heat olive oil in a nonstick skillet and sauté zucchini for 3-5 minutes, stirring frequently. Season with sea salt & pepper and a pinch of red pepper flakes to taste.
6. Divide zucchini between 4 bowls and top with 3 meatballs each. Spoon warm marinara sauce over the meatballs (optional), sprinkle with nutritional yeast.

Nutrition Facts

Per Portion

Calories 320
Calories from fat 76
Calories from saturated fat 18
Total Fat 8.4 g
Saturated Fat 2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.1 g
Cholesterol 111 mg
Sodium 266 mg
Potassium 1587 mg
Total Carbohydrate 23.4 g
Dietary Fiber 8.5 g
Sugars 5.0 g
Protein 42 g

Dietary servings

Per Portion

Grain 0.7
Meat 1.3
Meat Alternative 0.1
Vegetables 3.0

Energy sources