Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    24 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    39 min

Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs

18 ratings

This dish is great because it only uses one pan to cook both the meatballs and the zucchini noodles. The trick with zucchini noodles, I’ve found, is to be sure to salt them and then place them on top of some paper towels to drain off some of the water. Once they have sat for 10 minutes, use the paper towel to tap off any extra water before sauteing them. This will help keep them from releasing so much water in the pan.

  • Net Carbs

    5.7 g

  • Fiber

    2.4 g

  • Total Carbs

    8.2 g

  • Protein

    38.6 g

  • Fats

    23.3 g

388 cals

Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini

    Zucchini

    3 large

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Ground Turkey, Lean, 7% Fat (93% Lean Meat)

    Ground Turkey, Lean, 7% Fat (93% Lean Meat)

    1 pound

  • Garlic

    Garlic

    5 clove

  • Parmesan Cheese

    Parmesan Cheese

    ½ cup, grated

  • Italian Seasoning

    Italian Seasoning

    1 teaspoon

  • Parsley

    Parsley

    4 tablespoon, chopped

  • Crushed Red Pepper Flakes by 365

    Crushed Red Pepper Flakes by 365

    ¼ tsp

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Butter

    Butter

    2 tablespoon

  • Lemon Juice

    Lemon Juice

    2 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

Recipe Steps

steps 5

39 min

  • Step 1

    Slice zucchini into noodles using a spiralizer. Add ½ t kosher salt and massage into the veggies. Place on paper towel lined baking sheet for 10 minutes. Once 10 minutes have elapsed dry excess moisture on veggies with more paper towels.
    Step 1
  • Step 2

    In the meantime, add the ground turkey, parm, 3 grated garlic cloves, Italian seasoning, parsley, red pepper flakes and ¾ t kosher salt to a mixing bowl. Mix until meat is well combined with the seasonings.
    Step 2
  • Step 3

    Then using a 1 oz scoop, scoop meatballs onto a parchment lined baking sheet to ensure consistent size. Roll each into a ball. Bring a cast iron or other heavy bottomed pot up to temp over medium-high heat. Add the butter and wait until it’s melted. Add 2 more minced garlic cloves. Add the meatballs and cook on all sides until thoroughly browned and cooked through about 5-7 minutes.
    Step 3
  • Step 4

    Add in the dried zucchini noodles as well as the lemon juice and ¼ t kosher salt. Cook for 2-3 minutes being sure to scrape all the browned bits off the bottom of the pan.
    Step 4
  • Step 5

    Add the meatballs back in and cook for 2 minutes to bring everything up to temperature again before serving. Sprinkle on additional parsley and serve hot!
    Step 5

Comments 13

  • FantasticAvocado104516

    FantasticAvocado104516 7 months ago

    I made just as the recipe called for and it was absolutely delicious! Husband loved it as well. This will be a repeated meal in my house.

    • CmB1229!

      CmB1229! a year ago

      Made this with ground chicken and shredded mozzarella because we didn’t have Parmesan. The meatballs turned out moist and flavorful without crumbling and with the lemon zoodles, every bite was amazing! Love it!

      • Sunny Lynda

        Sunny Lynda 3 years ago

        Very tasty and easy. I wasn't able to buy turkey so used pork, which was delicious. Mindful of other reviews, I added one egg which meant that my meatballs didn't fall apart, such that I was able to add the zucchini as the recipe stated. But next time I will just press the noodles through a sieve as it was a little too salty. Will be a regular!

        • Msjacqui04

          Msjacqui04 4 years ago

          Love this, I mixed a bit of cream and Parmesan cheese to the pan and made a sauce using all the bits left in the bottom of the pan after cooking the meatballs before adding the zoodles and meatballs back in..., yum 😋

          • Jayne

            Jayne 4 years ago

            As an alternate to mix this up for a different version of the same meal, I used the basic meatball recipe with 2 eggs added to bind them together, then simmered in homemade marinara sauce for 30 min. Tossed this over the zucchini noodles (minus lemon juice). Also delish!

            • Scottishlas

              Scottishlas 4 years ago

              Made this recipe today. It was delicious. I will add some extra cheese to the meatball mix next time for additional moisture. I used ground turkey. Definitely a staple dish.

              • Bollergal425

                Bollergal425 4 years ago

                This was a terrific dinner! Best part is I have leftovers for tomorrow!

                • Amhawk

                  Amhawk 5 years ago

                  I will make this in the future. Flavor was really good. 3/4 family members said its a keeper. My meatballs fell apart which made the meat to zoodle ratio a bit off but that was my mistake. Easy and delicious!

                  • wsking1

                    wsking1 5 years ago

                    My meatballs came all to pieces ( first time meatball maker!) and the butter burned on medium high heat. But I had a Revere ware frying pan, not a cast iron skillet. I will have to go buy one. Sob! But, it was good anyway! And easy! Oh, I'd like to add that the leftovers tasted much better the next day when the flavors had time to meld. I ate them with scrambled eggs. Yummy! Youtube videos add an egg to bind the ingredients, and the then bake them in a parchment lined pan at 350 for 30 min.Turning every ten. BTW. I really would make these a day ahead. And I think you could make a batch or two and freeze them.

                    • ShevonS

                      ShevonS 6 years ago

                      Love this! Thanks

                      • darktowervii3ea7

                        darktowervii3ea7 6 years ago

                        This is delicious. I set the meatballs aside and added back after the noodles. The lemon really compliments the recipe

                        • Daytonsw90

                          Daytonsw90 6 years ago

                          I received high praises from my wife! I suggest adding at the end of Step 3 “remove and set aside the meatballs”. Recipe was delicious. Thank you!

                          • Lena

                            Lena 6 years ago

                            Delicious and easy to make!