Low-Carb Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Trying to get a healthy, satisfying dinner on the table during busy weeknights can feel impossible. Between work schedules, after-school activities, and everything else life throws at you, it’s tempting to just order takeout or reach for something processed from the freezer.

That’s where these garlic butter turkey meatballs with lemon zucchini noodles come to the rescue. They’re packed with protein and fresh flavors, come together in about 30 minutes, and give you all the comfort of a hearty pasta dish without the heavy feeling afterward.

What Kind of Ground Turkey Should I Use?

For these meatballs, you’ll want to pick up ground turkey that’s around 85-93% lean – this gives you enough fat to keep the meatballs moist and flavorful without being too greasy. If you can only find the super lean 99% fat-free ground turkey, your meatballs might turn out a bit dry, so consider adding an extra tablespoon of olive oil to the mixture. Ground turkey breast works well too, though it can be a little more expensive than regular ground turkey. Just make sure whatever you choose is fresh and hasn’t been sitting in your fridge for more than a day or two before cooking.

Options for Substitutions

This recipe is pretty adaptable, so here are some easy swaps you can make:

• Ground turkey: You can easily substitute with ground chicken, lean ground beef, or even ground pork. Just keep in mind that cooking times might vary slightly depending on the fat content of your chosen meat.
• Mozzarella and parmesan: If you’re out of mozzarella, try ricotta or even cream cheese for binding. For parmesan, pecorino romano works great, or you can use any hard aged cheese you have on hand.
• Fresh cilantro: Not a cilantro fan? Fresh parsley, basil, or even chopped green onions will work perfectly. You can also use about 1 tablespoon of dried herbs instead of fresh.
• Zucchini noodles: Don’t have a spiralizer? You can use a vegetable peeler to make ribbon-style noodles, or substitute with yellow squash, cucumber noodles, or even regular pasta if you prefer.
• Fresh lemon juice: Bottled lemon juice works in a pinch, or you can try lime juice for a slightly different citrus twist. Start with less and taste as you go.
• Red pepper flakes: Skip these entirely for a milder dish, or substitute with a pinch of cayenne pepper or paprika for different heat levels.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatballs is overmixing the meat, which creates dense, tough meatballs instead of tender ones – gently combine the ingredients just until they hold together.

Another common error is making the meatballs too large, as turkey cooks faster than beef and large meatballs can end up dry on the outside before the center is done, so aim for golf ball-sized portions.

When cooking the zucchini noodles, avoid the temptation to cook them too long since they release water quickly and turn mushy – just 2-3 minutes in the pan is plenty to warm them through while keeping that nice bite.

Finally, don’t add the lemon juice until the very end of cooking, as the acid can make your zucchini noodles break down and become watery if added too early.

What to Serve With Garlic Butter Turkey Meatballs?

These garlic butter turkey meatballs with zucchini noodles make a pretty complete meal on their own, but I love adding a simple side salad with mixed greens and cherry tomatoes to round things out. A warm piece of crusty bread or some garlic breadsticks are perfect for soaking up all that buttery, lemony goodness from the pan. If you want to make it even more filling, you can serve the meatballs over regular pasta instead of just the zucchini noodles, or add both for extra heartiness. The fresh flavors also pair really well with a light white wine or sparkling water with a splash of lemon.

Storage Instructions

Refrigerate: Keep your garlic butter turkey meatballs and zucchini noodles in separate airtight containers in the fridge for up to 3 days. I like to store them separately because the zucchini can release water and make everything a bit soggy if mixed together too long.

Freeze: The meatballs freeze really well on their own! Place them on a baking sheet to freeze individually first, then transfer to a freezer bag for up to 3 months. I don’t recommend freezing the zucchini noodles since they get mushy, but you can always spiralize fresh ones when you’re ready to eat.

Reheat: Warm up the meatballs in a skillet over medium heat with a splash of broth or water to keep them moist. For the zucchini noodles, just give them a quick sauté in the pan for 1-2 minutes until heated through. You might want to add a fresh squeeze of lemon to brighten everything up again.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

For the turkey meatballs:

• 1 tsp Italian herb blend
• 1/2 tsp crushed red pepper flakes (optional, for a little kick)
• 2 tsp minced garlic
• 1 lb ground turkey
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese (I use Sargento)
• 1/2 cup chopped cilantro
• Black pepper, to taste
• 1 tsp garlic powder
• 2 tbsp butter

For the garlic butter zucchini noodles:

• 6 medium zucchini (spiralized into noodles)
• 1/2 lemon, juiced
• 1/2 cup chopped cilantro
• 1 tbsp butter (I like Kerrygold unsalted butter)
• 1 tsp minced garlic (freshly minced for best flavor)

Step 1: Prepare the Turkey Meatball Mixture

• 1 lb ground turkey
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 tsp garlic, minced
• 1 tsp Italian herb blend
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp garlic powder
• 1/2 cup chopped fresh cilantro
• black pepper, to taste

In a large bowl, combine the ground turkey, shredded mozzarella cheese, grated parmesan cheese, 2 teaspoons of minced garlic, Italian herb blend, crushed red pepper flakes (if using), garlic powder, 1/2 cup chopped fresh cilantro, and black pepper to taste.

Mix thoroughly until everything is well incorporated.

Then, form the mixture into medium-sized meatballs and arrange them on a plate.

Set aside.

Step 2: Brown and Cook the Turkey Meatballs

• 2 tbsp butter
• meatballs from Step 1

Melt 2 tablespoons of butter in a large skillet over medium-low heat.

Once the butter has melted, add the turkey meatballs (from Step 1) to the skillet and cook them on all sides until browned and cooked through, about 8-10 minutes.

While cooking, continually brush the meatballs with the melted butter and juices to keep them moist and flavorful.

When fully cooked, transfer the meatballs to a clean plate and set aside.

Step 3: Sauté the Garlic Butter Zoodles

• 1 tbsp butter
• 1/2 lemon, juiced
• 1 tsp garlic, minced
• 6 medium zucchini, spiralized
• black pepper, to taste
• 1/2 cup chopped cilantro

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.

Add the juiced half lemon and 1 teaspoon of minced garlic.

Stir for about 30 seconds until fragrant.

Add the spiralized zucchini noodles and toss to coat them with the garlic butter mixture.

Cook for 3 to 4 minutes, stirring regularly, until the noodles are tender yet crisp and the juices have reduced slightly.

Season with black pepper to taste.

I like to finish the zoodles with an extra sprinkle of fresh cilantro for more freshness.

Step 4: Combine and Serve

Move the zucchini noodles (from Step 3) to one side of the skillet and add the cooked meatballs (from Step 2) back to the pan.

Reheat for 1-2 minutes, making sure everything is warmed through.

Serve the garlic butter turkey meatballs on a bed of zucchini noodles, garnished with extra cilantro if desired.

Enjoy!