Turkey Meatballs with Zucchini Noodles Meal Prep
These Turkey Meatballs with Zucchini Noodles make an easy, high-protein meal-prep lunch in about 30 minutes. Tender baked turkey meatballs are portioned with fresh zoodles, marinara sauce, Parmesan, and parsley for a lighter take on spaghetti and meatballs.
Servings: 4
Ingredients
- 4 medium Zucchini spiralized
- 2 Cups Marinara Sauce
- 2 tablespoons Freshly Grated Parmesan Cheese
- 2 tablespoons Freshly chopped parsley to garnish
For the Meatballs
- 1 ½ pounds Ground Turkey
- ¼ Cup Freshly grated Parmesan cheese
- 1 Egg
- 1 tablespoon Italian seasoning
- 1/4 teaspoon Chili Flakes
- 1 teaspoon Sea Salt to taste
- freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
- In a large mixing bowl, add all meatball ingredients (1 ½ pounds Ground Turkey, ¼ Cup Freshly grated Parmesan cheese, 1 Egg, 1 tablespoon Italian seasoning, and 1/4 teaspoon Chili Flakes, 1 teaspoon Sea Salt, and freshly ground black pepper) and stir until well combined. Take spoonfuls of the mixture, add them to the bowl, and roll them between your palms into meatballs.
- Place meatballs on the prepared baking sheet and bake for 15-18 minutes, or until cooked through and golden brown on the sides.
- Divide the zoodles (from 4 medium Zucchini) among 4 meal prep containers. Top each one evenly with 2 Cups Marinara Sauce (divided), the meatballs, 2 tablespoons Freshly Grated Parmesan Cheese (divided evenly), and garnish with 2 tablespoons Freshly chopped parsley.
- Before serving reheat and enjoy!
Notes
- Use 93% lean ground turkey for moist, flavorful meatballs.
- Mix the meatball ingredients just until combined to prevent a firm texture.
- Bake until the meatballs reach an internal temperature of 165°F.
- Pack the zucchini noodles raw and keep the marinara separate for the best texture.
- Divide the recipe evenly among four meal-prep containers.
- Refrigerate for up to 4 days.
- Reheat the meatballs and sauce first, then add the zoodles for the final 30 to 60 seconds.
- Freeze the cooked meatballs separately for up to 3 months. Don't freeze the zucchini noodles.
Nutrition
Calories: 375kcal | Carbohydrates: 15g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1467mg | Potassium: 1298mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1408IU | Vitamin C: 46mg | Calcium: 191mg | Iron: 5mg