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Zoodles with Turkey Meatballs

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  • 4 Medium Zucchini
  • 1 32 ounce box Trader Joe’s Organic Tomato and Roasted Red Pepper Soup (or favorite marinara sauce)
  • Olive oil
  • Meatballs:
  • 1 pound ground turkey
  • 1 egg
  • 1/8 cup whole milk
  • 2 tablespoons of ketchup
  • 1/4 cup fresh chopped parsley
  • 1/3 cup grated parmesan, plus more for serving
  • 1/2 cup bread crumbs
  • 1/2 cup finely chopped onion
  • 3/4 teaspoon garlic powder or 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 400F
  2. In a large bowl mix together all of the meatball ingredients just until incorporated
  3. Form about 1.5 inch meatballs and place on a greased baking sheet or line with parchment paper(my preferred method)
  4. Drizzle meatballs lightly with olive oil
  5. Bake meatballs for for 15 minutes
  6. While meatballs are baking, add soup to a large pan and heat over medium/low heat
  7. Zoodle your zucchini’s with a spiralizer
  8. Add cooked meatballs to the hot soup, then add the zoodles right on top and cover pan with lid
  9. Cook covered over medium heat for about 4 minutes or until desired zoodle texture
  10. Plate and top with freshly grated parmesan cheese
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish, Mindful Recipe