Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles is one of those recipes that sneaks up on you with how tasty and simple it is. If you love a good meatball but want to keep things light and fresh, this combo hits the spot every time. Plus, it’s a great way to sneak in some veggies without feeling like you’re eating a salad (unless you’re into salads, no judgment).

Why You Should Try Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Turkey meatballs get a bad rap sometimes, but when you add garlic butter? Game changer. They stay juicy and flavorful without needing a ton of oil or heavy sauces. Pairing them with lemon zucchini noodles keeps the dish bright and fresh, which balances out the rich butter perfectly. If you’ve been craving comfort food that doesn’t leave you feeling weighed down, this recipe has your name on it.

Variation I’ve Tried

I’ve played around with this recipe quite a bit. Sometimes I swap out turkey for chicken or even lean ground beef when I’m feeling a little indulgent. Adding fresh herbs like parsley or basil gives it a nice pop of green and flavor. For the noodles, spiralized sweet potatoes or carrots work if you want to mix things up. And if you’re a spice fan, a pinch of red pepper flakes in the meatballs adds a nice kick.

Adaly Kandice

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

A delicious and healthy dinner recipe featuring garlic butter turkey meatballs served over zesty lemon zucchini noodles.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Calories: 360

Ingredients

  

• 1 lb ground turkey
• 3 cloves garlic, minced
• 1/4 cup parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• 4 medium zucchinis, spiralized
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground turkey, minced garlic, parmesan, breadcrumbs, egg, salt, and pepper.
3. Form mixture into 16 meatballs and place them on a baking sheet lined with parchment paper.
4. Bake meatballs for 15-18 minutes until cooked through and golden brown.

1. While meatballs are baking, melt butter in a large skillet over medium heat.
2. Add zucchini noodles, lemon juice, salt, and pepper.
3. Cook for 3-5 minutes until noodles are tender but still firm.

1. Plate zucchini noodles, top with garlic butter turkey meatballs.
2. Garnish with additional parmesan or fresh herbs if desired.
3. Serve immediately.

Notes

Use fresh zucchini for best texture. Avoid overcooking noodles to prevent sogginess. Turkey meatballs can be prepared in advance and reheated.

Serving

This dish stands well on its own, but if you want to round it out, consider:

• A simple green salad with a light vinaigrette.
• Crusty bread to soak up any leftover garlic butter sauce.
• Roasted vegetables on the side for extra color and nutrients.

Tips for Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

• Don’t skip the butter it’s the secret to juicy, flavorful meatballs.
• Use a light hand with the zucchini noodles; overcooking makes them soggy.
• If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons.
• Let the meatballs rest a couple of minutes after cooking to lock in juices.
• Taste and adjust seasoning as you go, especially the lemon juice it should brighten but not overpower.

Storing Leftovers

These meatballs and noodles reheat well, but zucchini noodles can get watery if stored too long. Keep meatballs and noodles separate in airtight containers. Reheat the meatballs in a skillet or microwave, and quickly sauté the noodles to refresh them before serving.

Common Mistakes to Avoid

• Overmixing the meatball mixture makes them dense.
• Cooking zucchini noodles too long turns them mushy.
• Skipping the lemon juice trust me, it lifts the whole dish.
• Crowding the pan when frying meatballs; they won’t brown properly.
• Forgetting to season both the meatballs and the noodles individually.

Nutrition Facts (per serving)

• Calories: 360 kcal
• Carbohydrates: 8 g
• Protein: 40 g
• Fat: 18 g
• Fiber: 2 g
• Sugar: 3 g

This meal balances protein and veggies nicely, making it a solid choice for a filling but not heavy dinner. Plus, it’s quick enough for a weeknight but special enough to impress guests. What’s not to like?