Light, tender turkey meatballs served over spiralised zucchini noodles with a simple tomato sauce. A completely dairy-free, low-carb dinner that is satisfying and easy on the digestive system.
What You Need
- 1 lb ground turkey
- ¼ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 medium zucchini, spiralised
- 1½ cups marinara sauce (check dairy-free)
- 2 tablespoons olive oil
Method
- Preheat oven to 400°F. Mix turkey, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper until combined. Roll into 1½-inch balls.
- Place on a lined baking sheet and bake 18–20 minutes until cooked through.
- Warm marinara sauce in a saucepan.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté zucchini noodles 2–3 minutes — just to warm through, not soften completely.
- Divide zucchini noodles between plates. Top with meatballs and marinara sauce.
Tips & Notes
- Do not overcook the zucchini noodles — 2 minutes is enough. Overcooked zoodles release water and turn the dish watery.
- Check your marinara label for hidden dairy (some contain cream or cheese).
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