Turkey Meatballs with Zoodles and Chunky Homemade Marinara is a delicious lightened up version of the classic! Turkey meatballs are perfectly seasoned and cooked directly in the sauce. This chunky homemade marinara is simple, sweet, sand savory. A winner all around!
Spaghetti and Meatballs.
Is there anything more comforting?
Except for the “Oh no, I think I’m going to be sick” feeling you have once you’ve finished your fourth second helping. You know what I’m talking about – don’t lie.
I absolutely LOVE pasta. It was always a staple in my diet growing up, and as an adult there is no other meal that I turn to more when I need soul food. I’ve also relied heavily on pasta and other carbohydrates during marathon training. So don’t worry…this post is not an attempt to turn you in to a carb – hater.
But come on, you know you’ve been curious about this whole sprializer craze, right? Turning virtually any vegetable in to “pasta”?! YAASSS!
Look at these. Just look at them! Spiralized zucchini.
Also known as ZOODLES.
Can be referred to as ADDICTIVE.
Regularly found IN MY MOUTH.
No sprializer? No problem. Feel free to slice your zucchini lengthwise, then into half moons. “Zenne” Pasta!
Oh, don’t worry, Marinara! There’s no way I could forget about you.
You guys. You won’t believe how SIMPLE it is to make homemade marinara. I’m serious. Don’t roll your eyes at me!
A few simple ingredients transform in to this glorious sauce. Tomatoes, garlic, onions, and herbs. Please take your time on this sauce though – you’ll really want it reduced. Go ahead, pour that next glass of wine.
Am I forgetting anything?
OH YEAH. These wonderfully flavorful, super simple, totally healthy turkey meatballs. I’ve been making these babies for years. My “recipe” has changed over the years, but I finally forced myself to write it down (by recipe, I mean, “A little bit of this, and a little bit of that”. Yes, I realize I sound like a Sicilian Grandmother).
As if you weren’t getting enough veggies in this dish, these turkey meatballs pack a secret ingredient. Please, for the love, DO NOT OMIT THE CARROTS. They add moisture to the meatballs but also a light sweetness that is cut by the marinara. So yum.
You’ll bake the meatballs, but finish them in the sauce. Because extra cooking time in the sauce = extra flavor.
Top with parm, pepper, and parsley (the triple Ps), and face plant immediately in to this dish. Well…maybe wait a few minutes so you don’t burn your face off.
Pour another glass of wine, light a candle, grab extra bread (again, I ain’t no carb-hater), and enjoy this guilt-free yet comforting dish!
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Turkey Meatballs with Zoodles and Chunky Homemade Marinara
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1/3 cup grated carrot
- 1/2 cup yellow onion chopped
- 3-4 garlic cloves minced
- 2 Tbsp parsley minced
- 1/8 cup parmesan grated
- 1/2 tsp dried thyme
- 1 egg lightly beaten
- Salt & Pepper
For the marinara:
- 1 Tbsp olive oil
- 1 medium yellow onion minced
- 4 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 28 oz can crushed tomatoes *See note
- 3 Tbsp tomato paste
- Salt & Pepper to taste
For the zoodles:
- 1-2 Tbsp olive oil
- 3-4 medium zucchini
- Salt & Pepper
Instructions
For the meatballs:
- Preheat oven to 400 degrees
- Mix all ingredients for meatballs in a large bowl.
- Using a cookie scoop (or a large spoon), scoop mixture to form 2-inch meatballs.
- Place on a foil lined baking sheet, sprayed with olive oil. Bake for 15 minutes.
For the marinara:
- Add olive oil to large saucepan.
- Add onion and garlic, thyme, and oregano. Saute until fragrant, but be careful not to burn!
- Add tomatoes and tomato past. Season with salt and pepper.
- Let sauce simmer at least 20 minutes. Once meatballs have finished in oven, add them to the sauce.
For the zoodles:
- Spiralize your zucchini. If you don't have a spiralizer, you can halve the zucchini lengthwise, and slice into half-moons.
- Add olive oil to large saute pan, and add zucchini.
- Using tongs, toss the zucchini to coat each piece with olive oil. Season with salt and pepper.
- Continue to toss until zoodles are soft, about 10 minutes.
- Top zoodles with marinara and meatball mixture. Top with grated parmesan and parsley.