Meat

Juicy Turkey Meatballs on Zoodle Nests

6 zoodle nests with turkey meatballs topped with basil oil dressing

 

Who doesn’t love a good old fashioned, giant meatball on top of their pasta?!  Something about a softball sized meatball just makes my heart happy and feel like a kid again.  But since I don’t have my adolescent metabolism anymore, and still want that big ol’ meatball feel good meal, I had to make some adjustments.

Lo and behold this wonderfully satisfying juicy turkey meatball recipe, atop a nest of ZOODLES.  That’s right people, a perfectly crafted pedestal of zucchini noodles to prop up the most beautiful turkey meatball!

 

4 turkey meatballs on zucchini noodle nest topped with basil oil dressing

 

This meal is the real MVP because it tricks your brain into thinking you’re eating spaghetti and meatballs, when you’re actually just eating a bunch of lean protein and vitamins.  This meal is very low carb, high in fiber, and packed with vitamins.  Gluten free, keto, paleo, and whole30 approved… that’s called a win-win-win in my book!

This meal is simple to make and looks so beautiful when serving!  Let’s break it down…

Start by prepping your zoodle nests.  This can be done the night before or at the start of cooking.  Using a spiralizer, slice two large zucchinis and set aside.  If making ahead of time, store in an airtight container in the fridge.

What type of spiralizer should I use?

At the start of making your meal, begin by forming your zoodle nests.

 

3 zucchini noodle nests on parchment paper

 

How to make zucchini noodle nests:

Take a handful of zucchini noodles and pull up off the counter.  Cut the long strands with kitchen scissors, and lay off to the side in a pile.  Using a fork, begin to twirl the pile of noodles at the center.  Using the palm of your opposite hand, twirl the noodles against your palm to form a tight nest.

 

3 zoodle nests topped with oil and salt and pepper

 

Once your zoodle nest is formed, gently transfer to a parchment lined, or greased, baking sheet.  I transfer mine by scooping up the bottom with a fork and cupping the outside with my hand.  Form 6 zoodle nests with the noodles from 2 large zucchinis.  

Once transferred to baking sheet, spray the tops with olive oil or avocado oil and sprinkle with salt and pepper.  Set aside to bake at the same time as the turkey meatballs.

 

individual turkey meatball ingredients in a mixing bowl

 

Now onto our juicy turkey meatballs!  Take all turkey meatball ingredients and add to a large mixing bowl.  Using both your hands, mix together all ingredients by squeezing and massaging the ground turkey mixture (if you have kids, this is always a fun step for them to participate in!).

 

pre cooked turkey meatballs on a skillet

 

Once all ingredients are incorporated, separate into 6 chunks, and using both hands, roll into a large ball.  Place in a greased skillet or frying pan and brown tops and bottoms over medium heat. This shouldn’t take longer than 1-2 min each side.

 

browned juicy turkey meatballs
browned turkey meatballs before baking

 

Take both your zoodle nests and meatballs, and transfer to a 350 degree oven and bake for 25 min (zoodles) and 20 min (turkey meatballs).  Once finished baking, transfer zoodle nests to a plate, top with one meatball and drizzle with Basil Oil Dressing .  

 

turkey meatballs on a black skillet with zoodle nests on a baking pan

 

Serve warm and enjoy!

 

6 zoodle nests topped with turkey meatballs on parchment paper
Turkey meatballs on zoodle nests

 

turkey meatball in a zoodle nest on a decorative plate

Juicy Turkey Meatballs on Zoodle Nests

Juicy turkey meatballs in a zucchini noodle (zoodle) nest, drizzled with basil oil dressing. Healthy ingredients, keto, paleo, whole30, and gluten free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: dressing, healthy, meatball, noodle, turkey, zucchini
Servings: 6 people
Author: Lulu's Table

Ingredients

Turkey Meatballs

  • 1 lb ground turkey room temp
  • 1 egg
  • 1/4 cup purple onion finely chopped
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic chopped
  • 1 tbsp ground flax seed
  • 1 tbsp almond flour
  • 1 tbsp coconut oil melted
  • 1 tbsp lemon juice
  • 1/4 tsp salt and pepper each
  • 3 tbsp avocado oil

Zoodle Nests

  • 2 large zucchinis
  • salt and pepper

Instructions

  • Preheat oven to 350 degrees F.  While oven is preheating, prep zucchini noodles and meatballs.

Zoodle Nests

  • Using a spiralizer, spiralize zucchini into long noodle like strands.  Once you have both zucchinis cut into noodles, begin to form into "zoodle" nests.  
  • To form a nest, grab a handful of zoodles off the counter and cut the extra long strands with kitchen scissors.  Stick a fork in the middle of your zoodle pile and twirl against the inside of your other hand.  Keep twirling until a nest is formed.
  • Use the fork to scoop the bottom of your zoodle nest and rest it on a greased baking pan or a baking pan lined with parchment paper.  Continue until all zoodles are gone.
  • Spray tops of zoodles with cooking spray, sprinkle lightly with salt and pepper, then set aside.

Turkey Meatballs

  • Heat a skillet or frying pan with oil over medium heat.  You will know its ready when the oil runs thin.
  • Take all ingredients for the turkey meatballs and dump into a large mixing bowl.  Make sure turkey has warmed up close to room temperature so not to freeze the coconut oil.
  • Using both hands, mix ingredients together in bowl to form a large ball.  Divide into 6 pieces and roll into balls for larger meatballs,  or pull out smaller golf ball size pieces to roll into smaller meatballs. 
  • Once balls are formed, gently place on stovetop pan and begin browning.  Cook on 2 sides for about 1-2 minutes each.  When both sides are slightly browned, remove from stove stop.
  • Transfer to baking safe dish, or use skillet and bake in oven for 20 min.
  • Put your zoodle nests in oven for 25 min.  To save time, bake both zoodles and meatballs in the oven at the same time.
  • When both are finished baking, transfer zoodles to a plate, top with a meatball, and drizzle basil oil dressing on top.