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

Quantity

Serving Size

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Zucchini

3 large
Coarse Kosher Salt by Morton

½ tsp
Ground Turkey, Lean, 7% Fat (93% Lean Meat)

1 pound
Garlic

5 clove
Parmesan Cheese

½ cup, grated
Italian Seasoning

1 teaspoon
Parsley

4 tablespoon, chopped
Crushed Red Pepper Flakes by 365

¼ tsp
Coarse Kosher Salt by Morton

½ tsp
Butter

2 tablespoon
Lemon Juice

2 tablespoon
Coarse Kosher Salt by Morton

½ tsp

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 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 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 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 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!

Comments 13

FantasticAvocado104516 9 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.

1
CmB1229! 2 years 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!

2
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!

0
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 😋

7
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!

4
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.

2
Bollergal425 4 years ago

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

3
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!

0
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.

0
ShevonS 6 years ago

Love this! Thanks

0
darktowervii3ea7 6 years ago

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

1
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!

2
Lena 6 years ago

Delicious and easy to make!

0

Low Carb Garlic Butter Lemon Zucchini Noodles and Turkey Meatballs

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Comments 13