Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles taste rich, garlicky, bright, and a little bit fancy while still counting as weeknight comfort food. This recipe works perfectly for anyone who wants a lighter low carb dinner on the table in about 35 minutes without sacrificing flavor. I tested it on my own “I only eat pasta” family, and they cleaned their plates before they noticed the noodles were actually zucchini.
Why Make This Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles at Home
You control the ingredients, so these turkey meatballs stay juicy, garlicky, and not overly salty. Fresh lemon and zucchini keep the dish light, while the butter and parmesan make it feel like a cozy bowl of pasta.
You also cook everything in one large skillet, which means easy cleanup and fewer dishes. Leftovers reheat well, so you get a great meal now and a solid lunch tomorrow.
“These Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles taste like a restaurant meal but come together faster than takeout, and my whole family gave it ★★★★★”
Ingredients You Need
Ground turkey and meatball basics
- 1 pound ground turkey, 93% lean
- Use 93% or 94% for juicy meatballs. Extra lean turkey can taste dry, so add 1 extra tablespoon olive oil if you use it.
- 1 large egg
- 1/3 cup breadcrumbs
- Use panko for lighter texture or regular breadcrumbs for a tighter meatball. Gluten free breadcrumbs work well too.
- 1/4 cup finely grated parmesan cheese
- I like a wedge of Parmigiano Reggiano or a good domestic parmesan. Pre grated works in a pinch.
- 3 cloves garlic, finely minced or grated
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons olive oil for searing
Garlic butter and lemon zucchini noodles
- 3 medium zucchini, spiralized into noodles
- Use firm zucchini. If you buy pre spiralized noodles, pat them dry before cooking.
- 3 tablespoons unsalted butter
- Salted butter works too. If you use it, reduce added salt a bit.
- 3 to 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 to 1 lemon, to taste
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup grated parmesan, plus more for serving
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper to taste
Pantry shortcuts and substitutions
- Use garlic powder in the meatballs if you run out of fresh garlic. Use 1 teaspoon garlic powder in the meatball mix and keep fresh garlic for the sauce.
- Swap zucchini with yellow squash noodles or a mix of both if you like more color.
- Use ground chicken instead of turkey. Add 1 extra tablespoon olive oil to the mix to keep it moist.
- Add a handful of baby spinach at the end and let it wilt into the zucchini noodles for extra veggies.
Equipment list
- Large mixing bowl
- Fork or small whisk for beating the egg
- Measuring cups and spoons
- Microplane or fine grater for parmesan and lemon zest
- Large skillet, 12 inch works best
- Tongs for turning meatballs and tossing noodles
- Spiralizer, julienne peeler, or store bought zucchini noodles
- Plate or tray for holding shaped meatballs
Tips & Mistakes
- Roll meatballs with slightly damp hands so the mixture does not stick and the balls stay smooth.
- Do not overwork the turkey mixture or the meatballs turn tough. Mix just until everything looks combined.
- Taste a tiny pinch of the raw mix by cooking it quickly in a skillet, then adjust salt and seasoning before you roll all the meatballs.
- Brown the meatballs well on all sides to build flavor, but lower the heat if they darken too fast.
- Keep meatballs in a single layer in the pan so they sear instead of steam. Cook them in two batches if your skillet feels crowded.
- Pat zucchini noodles dry with paper towels before cooking so they do not water down the garlic butter sauce.
- Add zucchini noodles at the end and cook them briefly so they stay slightly crisp and do not turn soggy.
- Zest the lemon before you cut it, since zesting halves feels awkward and slippery.
- Use medium heat for the garlic butter so the garlic turns fragrant and golden, not bitter and burnt.
- Add lemon juice off the heat or at the very end so the flavor stays bright and fresh.
How to Make Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
Mix the turkey meatball mixture
Beat the egg in a large mixing bowl. Add ground turkey, breadcrumbs, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Use your hands or a fork and mix until everything just comes together and no dry breadcrumbs remain.
If the mixture feels too wet and sticky, add 1 tablespoon breadcrumbs. If it feels dry and crumbly, drizzle in 1 teaspoon olive oil and mix again. The mixture should feel soft but hold its shape when you roll a ball.
Shape the meatballs
Scoop about 1 1/2 tablespoons of mixture for each meatball. Roll gently between your palms to form balls about 1 1/4 inches wide. Place them on a plate or tray in a single layer.
You should get about 18 to 20 meatballs from 1 pound of turkey. Chill the shaped meatballs in the fridge for 10 minutes while you prep the zucchini and garlic. This short chill helps them keep their shape in the pan.
Prep the zucchini noodles and aromatics
Spiralize the zucchini into noodles using your spiralizer or julienne peeler. Place the noodles on a clean kitchen towel or paper towels and pat them dry. Mince the garlic for the sauce, zest the lemon, and juice half of it.
Set the garlic, lemon zest, and lemon juice near the stove so you can move quickly. Grate extra parmesan for serving and chop some fresh parsley or basil. Once everything sits prepped, the cooking part moves fast.
Brown and cook the turkey meatballs
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half the meatballs in a single layer and sear them on all sides until they turn golden, about 5 to 7 minutes total. Turn them gently with tongs so they keep their shape.
Lower the heat slightly and cook until the centers reach 165°F, about 3 to 4 more minutes, depending on size. Transfer cooked meatballs to a plate and repeat with the remaining batch, adding a little more oil if the pan looks dry. Keep the cooked meatballs loosely covered while you make the garlic butter zucchini noodles.
Build the garlic butter sauce
Lower the heat to medium low and add the butter to the same skillet. When it melts and starts to foam, add the minced garlic and red pepper flakes. Stir and cook until the garlic smells fragrant and just turns lightly golden, about 30 to 60 seconds.
Add the lemon zest and stir. Scrape up any browned bits from the bottom of the pan, since those bits carry a lot of flavor. Taste a tiny spoonful of the sauce and add a pinch of salt and pepper if needed.
Cook the lemon zucchini noodles
Add the zucchini noodles to the skillet and toss them in the garlic butter with tongs. Cook them for 2 to 3 minutes until they soften slightly but still feel a little crisp. They release some moisture, which blends with the butter and garlic into a light sauce.
Turn off the heat and add the lemon juice and grated parmesan. Toss again until the cheese melts and coats the noodles. Taste and adjust salt, pepper, and lemon juice until the flavor hits that bright, garlicky, slightly tangy balance you like.
Combine and finish
Nestle the turkey meatballs back into the skillet on top of the zucchini noodles. Spoon some of the garlic butter and zucchini over the meatballs so they soak up flavor. Let everything sit together for 1 to 2 minutes so the meatballs warm through.
Sprinkle chopped parsley or basil over the top. Add extra parmesan if your heart says yes, which mine usually does. Serve straight from the skillet while everything tastes hot and saucy.
Variations I've Tried
I swapped half the ground turkey with ground chicken and added 1 teaspoon smoked paprika, which gave the meatballs a slightly smoky flavor that tasted great with the lemon. I also tried adding finely chopped sun dried tomatoes into the meatball mix, which added little bursts of savory sweetness. Another time I stirred a spoonful of pesto into the garlic butter before I added the zucchini noodles, and that version disappeared in record time.
You can also use half zucchini noodles and half cooked spaghetti or your favorite gluten free pasta if you cook for someone who still wants a little traditional carb. I sometimes toss in a handful of cherry tomatoes at the same time as the zucchini noodles so they blister slightly and add extra juiciness. If you like more heat, double the red pepper flakes or drizzle a little chili crisp on your own bowl.
How to Serve Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
Serve the Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles straight from the skillet with extra parmesan and lemon wedges on the side. Add a simple green salad or sliced cucumbers with a light vinaigrette for crunch. Garlic bread or toasted sourdough tastes great if you want something to soak up the extra sauce.
You can also pack the meatballs and zucchini noodles into meal prep containers for lunch with some fresh berries or sliced melon on the side. Kids often enjoy the meatballs on their own with a little ketchup while adults dig into the full bowl with noodles and lemon.
How to store
Fridge
- Cool leftovers to room temperature within 1 hour. Store meatballs and zucchini noodles together in an airtight container in the fridge for up to 3 days.
Freezer
- Freeze cooked turkey meatballs on a tray until firm, then move them to a freezer bag or container for up to 3 months. Freeze the meatballs only and make fresh zucchini noodles when you reheat.
Reheating
- Reheat meatballs and zucchini noodles gently in a skillet over medium low heat with a splash of water or broth until hot. Add a small knob of butter and a squeeze of lemon at the end to refresh the sauce.
- If you froze the meatballs, thaw them overnight in the fridge, then warm them in a skillet or in the oven at 350°F until hot, and serve over freshly cooked lemon zucchini noodles.
Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
Ingredients
Method
- In a large mixing bowl, beat the egg. Add the ground turkey, breadcrumbs, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and black pepper. Mix with your hands or a fork just until everything is evenly combined and no dry breadcrumbs remain.
- If the mixture feels too wet and sticky, mix in an extra tablespoon of breadcrumbs. If it feels dry and crumbly, drizzle in a teaspoon of olive oil and mix again. The mixture should feel soft but hold its shape when rolled.
- Scoop about 1 1/2 tablespoons of the mixture for each meatball and gently roll between your palms into balls about 1 1/4 inches wide. Arrange the meatballs in a single layer on a plate or tray. You should get about 18 to 20 meatballs. Chill for about 10 minutes while you prep the zucchini and aromatics.
- Spiralize the zucchini into noodles and place them on a clean kitchen towel or paper towels. Pat dry to remove excess moisture.
- Mince the garlic for the sauce, zest the lemon, and juice half of it. Set the garlic, lemon zest, and lemon juice near the stove so they are ready when you need them.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add about half of the meatballs in a single layer. Sear on all sides, turning gently with tongs, until golden, about 5 to 7 minutes total.
- Lower the heat slightly and continue cooking until the centers are cooked through, about 3 to 4 minutes more, or until the internal temperature reaches 165°F. Transfer the meatballs to a plate and repeat with the remaining batch, adding a little more oil if the pan looks dry. Keep the cooked meatballs loosely covered while you make the noodles.
- Reduce the heat to medium low and add the butter to the same skillet. When melted and foaming, add the minced garlic and red pepper flakes, if using. Cook, stirring, until the garlic is fragrant and just turning lightly golden, 30 to 60 seconds.
- Stir in the lemon zest and scrape up any browned bits from the bottom of the pan. Season the sauce with a pinch of salt and pepper to taste.
- Add the zucchini noodles to the skillet and toss with tongs to coat in the garlic butter. Cook for 2 to 3 minutes, just until the noodles soften slightly but still feel a little crisp. They will release some moisture that blends into the sauce.
- Turn off the heat. Add the lemon juice and grated parmesan, then toss until the cheese melts and lightly coats the noodles. Taste and adjust with more salt, pepper, or lemon juice as needed.
- Nestle the turkey meatballs back into the skillet on top of the zucchini noodles. Spoon some of the garlic butter and zucchini over the meatballs and let everything sit for 1 to 2 minutes to warm through.
- Sprinkle with chopped parsley or basil and extra parmesan if desired. Serve hot straight from the skillet.
Notes
Approximate per serving (1/4 of recipe): 360 calories; fat 23 g; saturated fat 9 g; carbohydrates 9 g; fiber 2 g; sugars 4 g; protein 31 g; sodium 780 mg. Values are estimates and will vary based on specific brands, exact zucchini size, and portion size.