Zesty Basil Turkey Meatballs & Spicy Zoodle

Turn a simple sheet‑pan dinner into a protein‑packed powerhouse with these zesty basil turkey meatballs. Paired with spicy zucchini noodles, every bite delivers fresh herbs, savory marinara, and a satisfying crunch. It’s the one‑pot comfort food you’ll turn to after a long day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey (93% lean)
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tbsp fresh basil, finely chopped
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 2 medium zucchini, spiralized into noodles
• 1 cup cannellini beans, drained and rinsed
• 1 cup low‑fat chicken broth
• 2 tbsp fresh lemon juice
• 1/4 cup grated mozzarella (optional)
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine turkey, panko, Parmesan, egg, basil, oregano, garlic, salt, and pepper.
3. Using wet hands, form the mixture into 12 evenly sized meatballs (~1.5 inches) and arrange them on the prepared sheet.
4. Drizzle 1 tbsp olive oil over the meatballs and bake for 15‑18 minutes, rotating halfway, until cooked through and lightly browned.
5. While the meatballs bake, sauté zucchini noodles in a large skillet with 1 tbsp olive oil over medium heat for 3‑4 minutes, just until tender. Season with salt and pepper and set aside.
6. In the same skillet, add cannellini beans, chicken broth, and lemon juice. Cook over low heat until the mixture thickens into a creamy sauce, about 5 minutes.
7. Fold the baked meatballs into the creamy bean sauce, then gently stir in mozzarella until melted.
8. Serve the warm meatballs and sauce over the zucchini noodles, garnishing with fresh basil leaves for a pop of color.
9. For an extra bite, sprinkle a pinch of red pepper flakes or grated Parmesan on top.
10. Enjoy immediately for a satisfying, high‑protein meal that’s ready in just 35 minutes.

Chef's Note

For crispier meatballs, let the seasoned mixture rest in the fridge for 30 minutes before shaping.

Make-Ahead Tips

Cool baked meatballs and sauce completely before refrigerating. Store in an airtight container for up to 3 days; reheat gently in a skillet over low heat.

Substitutions

Swap turkey for ground chicken or lean beef for a different flavor. Use gluten‑free breadcrumbs if gluten‑intolerant. Replace mozzarella with a dairy‑free cheese for a vegan option.