Zucchini Noodles with Turkey meatballs

When the spiralizer came into the house many months ago, we were thrilled to create exciting salads and dishes with spiralized beets, carrots, cucumber, zucchini etc….It is a fabulous tool and easy to visualize new and exciting recipes when you look at the pretty noodles of a wide array of vegetables.

What I never really visualized, is actually using the noodles as a replacement for spaghetti noodles….never sounded that interesting. How can this plain zucchini replace full-on taste of delicious pasta?  Well, I was just plain wrong  in having resisted making this before …. I have to say I am a believer! What a fun and incredibly nutritious way to ditch the carbs and processed pasta intake and opt for this.

I can’t wait to try more recipes with the zucchini noodles but for now let me share this one

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You will need a spiralizer, I bought this basic one with a stand from Amazon. To make zoodles, trim the ends of your zucchini and place between the spiked handle end and the blade, then turn the handle. The noodles will just flow out beautifully.

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You can steam or saute them. I chose to saute in this recipe with a little avocado oil, salt and pepper.

Keeping with the “lean” theme, I made turkey meatballs and pan fried them in olive oil. The whole thing takes no more them 30 mins to pull together.

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Turkey meatballs

  •  1 lb ground organic turkey
  • 1/2 finely chopped onion
  • 1/2 finely chopped bell pepper
  • 1 clove crushed garlic
  • 1/2 cup chopped parsley
  • Pink salt and black pepper to taste
  • Olive or avocado oil for pan frying

Noodles

  • 3 yellow or green zucchini – spiralized
  • Olive or avocado oil
  • 1/2 teaspoon chopped thyme leaves
  • Pink salt and black pepper to taste

Sauce

  • 1large chopped tomato
  • 1 medium chopped onion
  • 5-6 mushroom chopped
  • 1/2 tsp chopped thyme leaves
  • 1/2 tsp Grated lemon peel
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped basil leaves
  • Juice of one lemon
  • 1 tablespoon crushed garlic
  • Olive or avocado oil
  • Pink salt and black pepper to taste
  • Combine all the ingredients for the Turkey meatballs and pan fry until brown. Do not overcook. Set aside on paper towel while you make the sauce.
  • Add oil to a pan and saute the chopped onions, mushrooms, thyme and bell pepper
  • Add garlic and tomatoes and cook for a couple of mins.
  • Add basil, lemon peel, salt and pepper and mix it around until it looks like a sauce but tomatoes are still chunky.
  • Add the meatballs and squeeze in the juice of one lemon. The meatballs are ready when heated through.
  • Add oil to a pan, when heated add thyme and garlic.
  • Add the noodles and fry for all of 1 min ( maybe 2). Salt and pepper to taste
  • Plate the noodles with the meatballs on tops and garnish with basil

Sharing this with Angie @ Fiesta Friday co-hosted Mollie @ thefrugalhausfrau and Johanne @ the frenchgardenerdishes

Also sharing on Throwback Thursday.

19 thoughts on “Zucchini Noodles with Turkey meatballs”

  1. I have a spiralizer but haven’t really gotten to use it due to a key member of the fam who won’t touch hardly any vegetables, and I’m usually too tired to do multiple dishes…Soon, my friend, because you have just convinced me it’s worthwhile. This looks incredibly good!

    Mollie

    Like

  2. Did you and Julie plan your noodles and turkey meatballs together, Zeba? It certainly sounds like it. I too love using the spiralizer and have created beautiful salads, and meatballs with the zucchini strips in place of the pasta. That sure is a bowl of comfort food right there, love all the spices and fresh herbs. Love your pictures too, they are so clear and crisp.

    Liked by 1 person

    1. Thanks so much Loretta! Yes Julie and I were just exchanging notes that we ended up with exact same theme…haha 🙂 I love the spiralizer too and can’t wait to try more dishes. Do you have any more ideas you have posted on your blog?

      Like

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