Zucchini Noodles and Turkey Meatballs
I’ve been making zucchini noodles long before spiralizers became common, but they’re so popular now you can even find pre-cut zoodles in many supermarkets. Zucchini is a versatile, mild-flavored vegetable and makes an excellent low-carb stand-in for pasta. Using zoodles keeps the dish light while still delivering the satisfying comfort of meatballs in marinara sauce.
I made a pot of Crock Pot Italian turkey meatballs for my toddler, and instead of serving mine with traditional pasta, I piled them on a bed of zucchini noodles for a lighter meal. If your family prefers pasta (my husband sometimes does), cook a small portion of spaghetti or your favorite pasta on the side so everyone is happy.
For zucchini noodles, a good rule of thumb is to plan on one medium zucchini per person. Some volume is lost when you spiralize them, and they shrink a little during quick cooking. To make zoodles, use a spiralizer or a mandoline fitted with a julienne blade. If you use a mandoline, take care—its blades are extremely sharp.
I love both my Instant Pot and slow cooker, but a slow cooker is still my go-to for developing deep flavor in meatballs and sauce. A programmable slow cooker that switches to warm when finished and includes a meat probe makes the process nearly hands-off and very reliable.
Below is an easy recipe for zoodles and meatballs using leftover slow cooker turkey meatballs and sauce. It’s quick to put together and customizable—add grated cheese, fresh basil, or a pinch of red pepper flakes to taste.
Quick tips:
– Cook the zoodles only briefly so they remain tender-crisp; they should be cooked through but not mushy.
– If the sauce from the meatballs is very thin, simmer it a few minutes to concentrate the flavors before tossing with zoodles.
– Store leftovers separately (zoodles and meatballs) to avoid the zoodles becoming too soft in the fridge.
Recipe: Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)
Servings: 3 | Prep: 25 mins | Cook: 5 mins | Total: 30 mins
Ingredients
- 12 leftover crock pot turkey meatballs and sauce (about 1/2 batch of a homemade slow-cooker recipe)
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 3 medium zucchinis (about 8 oz each), spiralized or cut into long julienne strips
- Salt and freshly cracked black pepper, to taste
- Optional: grated Parmesan or Pecorino for serving
Instructions
- Prepare the meatballs in the slow cooker according to your favorite recipe and keep them warm in their sauce until ready to serve.
- Heat a large nonstick skillet over medium heat. Add the olive oil, then sauté the diced red onion and minced garlic until fragrant, about 1–2 minutes.
- Turn the heat up to medium-high and add the zoodles. Season with salt and pepper. Cook, stirring, for about 1 minute, then stir and cook another 1 to 1 1/2 minutes—just until the zoodles are tender-crisp.
- Quickly remove the zoodles from the skillet to stop the cooking and prevent them from becoming soggy.
- Divide the zoodles among three bowls. Top each serving with four meatballs and warm sauce. Finish with grated cheese or fresh herbs if desired, and serve immediately.
Serving Suggestions and Variations
- For a heartier plate, toss the zoodles with a tablespoon of the warm meatball sauce before plating so they pick up extra flavor.
- If someone prefers pasta, cook a small portion of spaghetti or linguine alongside and serve family-style so everyone can choose.
- Add vegetables such as sliced mushrooms or bell peppers to the skillet when sautéing the onions for extra color and nutrition.
- Top with fresh basil or a sprinkle of red pepper flakes for a bright finish.
Storage
Store leftover meatballs and sauce separately from the zoodles in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs and sauce gently on the stovetop; warm the zoodles briefly in a skillet or enjoy them cold in a salad.
Nutrition (per serving)
- Calories: 325 kcal
- Protein: 25 g
- Carbohydrates: 25 g
- Fat: 15 g
- Fiber: 7 g
- Sodium: ~715 mg (depends on sauce and seasonings)
If you tried this recipe, please leave a rating or comment to share how it turned out—feedback helps keep simple, reliable recipes like this available.
