Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Gluten-free, Paleo, Low-Carb, Keto Friendly and delicious!
Prep Time15 mins
Cook Time15 mins
Servings: 4 people
Calories: 373kcal


  • 1/2 lb ground turkey
  • 1/2 lb ground pork or double the turkey amount if you prefer no pork
  • 1/2 cup mozzarella cheese shredded, may substitute your favorite cheese
  • 2 cloves garlic grated
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp red crushed chili pepper flakes optional
  • 1 bouillon cube optional
  • 1 cup cilantro fresh and chopped, may substitute parsley
  • 3 tbsp butter
  • 4 medium zucchini spiralized
  • 1 tbsp lemon juice
  • 1 tbsp hot sauce Sriracha works great!


Turkey Meatballs

  • Combine ground turkey and pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper in a large bowl.
  • Mix well with your hands or a fork and form medium balls. Arrange on a plate and set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat.
  • Cook meatballs for 8-10 minutes on all sides, until browned and cooked through. While cooking, baste meatballs with the mix of butter and juices.
  • Remove to a clean plate and set aside.
  • In the same skillet, melt the remaining tablespoon of butter, then add lemon juice, hot sauce, minced garlic, and red pepper flakes.
  • Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done.
  • Adjust seasoning with salt and pepper to taste.
  • Push zucchini to one side of skillet and add turkey meatballs back to the pan until warm, about 2 minutes.
  • Enjoy immediately with a lemon slice on side!


Calories: 373kcal | Carbohydrates: 8g | Protein: 29g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 568mg | Potassium: 873mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1033IU | Vitamin C: 41mg | Calcium: 129mg | Iron: 2mg

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