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Turkey Meatballs with Marinara
over zucchini noodles

Active: 35 Total: 35

Saucy meatballs over noodles are total Italian-inspired comfort food which is why we love this paleo-friendly version over zucchini noodles. This updated version of a meal from 2017 uses leftover meatballs from earlier in the week, so it comes together quickly.



Italian Side Salad:
  • Lettuce, romaine - 2 hearts , chopped (sub butterhead)
  • Tomatoes, roma - 4 , chopped
  • Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
  • Mustard, Dijon - 2 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp
Turkey Meatballs:
  • Turkey, ground - 1 lb (look for ground dark meat turkey if available)
  • Eggs - 1
  • Almond flour - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
Italian Meatballs with Marinara and Zucchini Noodles:
  • Zucchini - 12 oz , turned into noodles with a peeler or spiralizer or sliced
  • Garlic - 4 cloves , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Basil, dried - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Crushed tomatoes (28 oz / 794 g) - 1 can
  • Turkey meatballs (ingredients listed separately) - ~12


  1. Make meatballs - (Skip if made ahead for Tuesday.) Heat oven to 375F / 191C degrees. Mix ground turkey with eggs, almond flour, salt, black pepper, and garlic powder. Brush or spray a sheet pan with some oil. Roll meatball mixture into small 1.5” / 4 cm wide meatballs and place onto sheet pan. Bake until just cooked through, 15 to 18 minutes. (Can be done up to 4 days ahead)

  2. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.)

  3. Lettuce / Tomatoes / Garlic - Prep as directed.

  4. Olives - Drain and rinse olives.

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  1. Heat a large saucepan or Dutch oven over medium-high heat. Add first part of cooking oil and then garlic, basil, and oregano (portion for marinara) to heated oil. Cook just until fragrant, ~1 minute. Pour crushed tomatoes over top and bring to a simmer.

  2. Remove sauce from heat and season with some salt and pepper. Stir meatballs into sauce.

  3. Let meatballs sit in sauce while you heat a nonstick pan or wok over medium-high heat. Add second part of cooking oil and then zucchini noodles with a pinch of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.

  4. In a large mixing bowl, whisk together mustard, vinegar, and oregano (portion for the salad). Add olive oil while whisking. Top with tomatoes, lettuce, and black olives. Toss to combine.

  5. Serve meatballs and sauce over zucchini noodles. Enjoy with salad on the side.



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