Why You’ll Love This Pesto Turkey Meatballs with Zucchini Noodles
- It’s a flavor explosion in the best way. The pesto isn’t just a sauce on top; it’s mixed right into the turkey, so every single bite is bursting with basil, garlic, and parmesan goodness.
- It feels indulgent but is surprisingly light. Swapping pasta for zucchini noodles cuts down on carbs and calories, but you won’t feel like you’re missing out one bit. The meatballs are juicy and satisfying without any heaviness.
- It comes together incredibly fast. We’re talking about 30 minutes from start to finish. The zucchini noodles cook in just a couple of minutes, and the meatballs brown up quickly. It’s perfect for those nights when you want something delicious without a lot of fuss.
- It’s a fantastic way to eat your veggies. Between the zucchini and the leafy greens in the pesto, this dish is a sneaky (and delicious) vehicle for getting more vegetables onto your plate.
Ingredients & Tools
- For the Pesto Turkey Meatballs:
- 450 g lean ground turkey
- 60 g panko breadcrumbs
- 50 g grated parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 3 tbsp homemade or good-quality basil pesto
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Zucchini Noodles & Sauce:
- 4 medium zucchinis, spiralized
- 2 tbsp basil pesto
- 60 ml chicken or vegetable broth
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- To garnish: Fresh basil leaves, red pepper flakes
Tools: A large skillet (oven-safe is a bonus), a medium mixing bowl, a spiralizer or julienne peeler, and a baking sheet if you prefer to bake the meatballs.
The quality of your pesto really makes a difference here—since it’s a star ingredient, using a vibrant, flavorful one (or making your own) will elevate the entire dish. Don’t stress about the zucchini noodles releasing water; we’ll handle that in the method.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meatball mixture. Use your hands or a fork to gently combine the ingredients just until everything is incorporated. Overmixing can make the meatballs tough and dense.
- To prevent sticky hands, wet them slightly. A little bit of water on your palms before you start rolling will keep the turkey mixture from sticking to you, making the process much smoother and faster.
- Get your zucchini noodles ready, but don’t cook them too early. Spiralize your zucchinis right before you’re ready to cook them. If you do it too far in advance, they can release a lot of water and become soggy.
- Lean turkey needs a little help to stay moist. That’s why the breadcrumbs, egg, and pesto are so important—they add moisture and fat, ensuring you get a juicy meatball, not a dry one.
How to Make Pesto Turkey Meatballs with Zucchini Noodles
Step 1: Combine the Meatball Ingredients. In your medium mixing bowl, add the ground turkey, panko, grated parmesan, egg, the 3 tablespoons of pesto, minced garlic, salt, and pepper. Now, here’s the trick: use your hands to gently mix everything together. You just want it combined—stop as soon as you no longer see streaks of pesto or dry breadcrumbs. Overworking it is the enemy of a tender meatball.
Step 2: Form the Meatballs. Lightly wet your hands with cold water. Scoop up about a tablespoon and a half of the mixture and roll it gently between your palms to form a ball, about 4 cm in diameter. You should get around 16-18 meatballs. Place them on a plate as you go. This size ensures they cook through quickly and evenly in the skillet.
Step 3: Cook the Meatballs. Heat the olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, making sure they aren’t touching. You might need to do this in two batches to avoid crowding the pan. Cook for about 2-3 minutes per side, turning gently with tongs, until they are golden brown on all sides. They don’t need to be cooked all the way through yet—we’ll finish them with the sauce. Remove them to a clean plate.
Step 4: Create the Sauce and Cook the Zoodles. Reduce the heat to medium-low. Pour the broth into the same skillet—it will sizzle and steam, which is good! Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Those bits are pure flavor. Add the remaining 2 tablespoons of pesto and the lemon juice, stirring to combine into a simple, vibrant sauce.
Step 5: Simmer Everything Together. Add the spiralized zucchini noodles directly into the sauce in the skillet. Toss them gently with tongs to coat them in the pesto broth. Now, return the meatballs to the skillet, nestling them among the zoodles. Cover the skillet with a lid and let it simmer for 3-4 minutes. This is where the magic happens—the zoodles soften slightly and the meatballs finish cooking through.
Step 6: Final Adjustments and Serve. Remove the lid. The zucchini should be tender but still have a slight bite—al dente, if you will. If there’s excess liquid in the pan, you can let it simmer uncovered for another minute to reduce it slightly. Taste a zoodle and season with additional salt and pepper if needed. Divide the zucchini noodles among bowls, top with the pesto turkey meatballs, and garnish with fresh basil, a sprinkle of parmesan, and a pinch of red pepper flakes for a little heat.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery bite of arugula and the sharpness of the lemon provide a fantastic, fresh contrast to the rich, herby meatballs.
- Garlic-rubbed toasted sourdough bread — For those who want a little carb-y goodness on the side, nothing beats crunchy, garlicky toast for scooping up any leftover sauce.
- Roasted cherry tomatoes — Toss a handful of cherry tomatoes with olive oil, salt, and pepper and roast until they burst. Their sweet, acidic pop is incredible with the pesto.
Drinks
- A crisp Sauvignon Blanc — The herbaceous notes in the wine will mirror the basil in the pesto beautifully, and its high acidity will cut through the richness perfectly.
- A light Italian lager — Sometimes, a cold, clean beer is just the thing. It’s refreshing and doesn’t overpower the delicate flavors of the dish.
- Sparkling water with lemon and mint — A non-alcoholic option that feels special. The bubbles and citrus are always a palate-cleansing win.
Something Sweet
- Lemon sorbet — It’s the ultimate light finish. The bright, clean citrus flavor is the perfect epilogue to this meal, leaving you feeling refreshed.
- Almond biscotti for dipping — A little nod to Italian tradition. The nuttiness of the biscotti complements the parmesan in the dish, and they’re perfect with a post-dinner coffee.
- Fresh berries with a dollop of mascarpone — Simple, elegant, and not too heavy. The sweet berries and creamy cheese are a delightful way to end the evening.
Top Mistakes to Avoid
- Mistake: Squeezing the zucchini noodles dry. While it’s true they release water, aggressively squeezing them with towels can make them mushy. A quick pat is fine, but we control the liquid by cooking them quickly in the pan.
- Mistake: Crowding the skillet when browning the meatballs. If the pan is too full, the meatballs will steam instead of sear, and you’ll miss out on that beautiful golden-brown crust that adds so much flavor. Patience is key—cook in batches.
- Mistake: Overcooking the zucchini noodles. They only need a few minutes to become tender. If you cook them for too long, they’ll turn into a watery, limp mess. You want them to still have a little texture.
- Mistake: Skipping the step of deglazing the pan with broth. Those browned bits left from the meatballs are liquid gold! Not scraping them up means you’re leaving a ton of flavor behind. The broth creates the base of your sauce.
Expert Tips
- Tip: Bake the meatballs for a hands-off approach. If you prefer not to pan-fry, arrange the rolled meatballs on a parchment-lined baking sheet and bake at 200°C for 15-18 minutes, or until cooked through. Then add them to the sauce at the end.
- Tip: Make a double batch of meatballs and freeze them. After browning and cooling, freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer bag. You can reheat them directly from frozen in the sauce for a super-fast meal later.
- Tip: Add a splash of cream or a knob of butter. If you want an even richer, silkier sauce, stir in a tablespoon of heavy cream or butter at the very end after the meatballs and zoodles are cooked. It creates a luxurious, restaurant-style finish.
- Tip: Let the meatball mixture chill. If you have an extra 15 minutes, pop the mixed turkey mixture into the fridge before rolling. This helps the breadcrumbs absorb moisture and makes the meatballs firmer and easier to roll.
FAQs
Can I use a different type of ground meat?
Absolutely! Ground chicken would be a seamless substitute. You could even use a lean ground beef or pork, though the flavor profile will be richer and heavier. The cooking time might vary slightly depending on the fat content, so just make sure the internal temperature reaches 74°C for poultry or 71°C for beef/pork.
My sauce is too watery. What did I do wrong?
This usually happens if the zucchini noodles are overcooked or if they weren’t fresh to begin with. Zucchinis have a high water content. To fix it, you can simply remove the meatballs and zoodles with a slotted spoon and let the sauce simmer uncovered for a few more minutes to reduce and thicken. Then pour it back over the dish.
I don’t have a spiralizer. What can I use instead?
No problem at all! A julienne peeler will create similar, if slightly finer, “noodles.” You can also use a standard vegetable peeler to create wide, ribbon-like strips of zucchini—they’re lovely and will cook in about the same amount of time. In a pinch, you can even thinly slice the zucchini with a knife.
Can I make this dish ahead of time?
You can prepare the meatball mixture up to a day in advance and keep it covered in the fridge. I wouldn’t recommend cooking the zucchini noodles ahead of time, as they’ll become too soft. The best approach is to have everything prepped (meatballs rolled, zucchini spiralized) and then cook it just before serving for the best texture.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheating is a bit tricky because the zoodles will release more water. The best method is to reheat gently in a skillet over low heat, stirring occasionally, until warmed through. Avoid the microwave, as it will make the zucchini very soggy.
Pesto Turkey Meatballs With Zucchini Noodles
Whip up juicy pesto turkey meatballs with fresh zucchini noodles in just 30 minutes! A light, flavorful, low-carb dinner that's perfect for busy weeknights. Get the easy recipe now!
Ingredients
Ingredients
-
450 g lean ground turkey
-
60 g panko breadcrumbs
-
50 g grated parmesan cheese (plus more for serving)
-
1 large egg (lightly beaten)
-
3 tbsp homemade or good-quality basil pesto
-
2 cloves garlic (minced)
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1 tbsp olive oil
-
4 medium zucchinis (spiralized)
-
2 tbsp basil pesto
-
60 ml chicken or vegetable broth
-
1 tbsp fresh lemon juice
-
Salt and pepper (to taste)
-
Fresh basil leaves (to garnish)
-
red pepper flakes (to garnish)
Instructions
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Combine the Meatball Ingredients. In your medium mixing bowl, add the ground turkey, panko, grated parmesan, egg, the 3 tablespoons of pesto, minced garlic, salt, and pepper. Now, here's the trick: use your hands to gently mix everything together. You just want it combined—stop as soon as you no longer see streaks of pesto or dry breadcrumbs. Overworking it is the enemy of a tender meatball.01
-
Form the Meatballs. Lightly wet your hands with cold water. Scoop up about a tablespoon and a half of the mixture and roll it gently between your palms to form a ball, about 4 cm in diameter. You should get around 16-18 meatballs. Place them on a plate as you go. This size ensures they cook through quickly and evenly in the skillet.02
-
Cook the Meatballs. Heat the olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, making sure they aren't touching. You might need to do this in two batches to avoid crowding the pan. Cook for about 2-3 minutes per side, turning gently with tongs, until they are golden brown on all sides. They don't need to be cooked all the way through yet—we'll finish them with the sauce. Remove them to a clean plate.03
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Create the Sauce and Cook the Zoodles. Reduce the heat to medium-low. Pour the broth into the same skillet—it will sizzle and steam, which is good! Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Those bits are pure flavor. Add the remaining 2 tablespoons of pesto and the lemon juice, stirring to combine into a simple, vibrant sauce.04
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Simmer Everything Together. Add the spiralized zucchini noodles directly into the sauce in the skillet. Toss them gently with tongs to coat them in the pesto broth. Now, return the meatballs to the skillet, nestling them among the zoodles. Cover the skillet with a lid and let it simmer for 3-4 minutes. This is where the magic happens—the zoodles soften slightly and the meatballs finish cooking through.05
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Final Adjustments and Serve. Remove the lid. The zucchini should be tender but still have a slight bite—al dente, if you will. If there's excess liquid in the pan, you can let it simmer uncovered for another minute to reduce it slightly. Taste a zoodle and season with additional salt and pepper if needed. Divide the zucchini noodles among bowls, top with the pesto turkey meatballs, and garnish with fresh basil, a sprinkle of parmesan, and a pinch of red pepper flakes for a little heat.06
