Using zucchini “noodles” instead of traditional pasta helps drive down calories and carbs while simultaneously beefing up the fiber and nutrients.

Preparing flavorful meatballs with lean ground turkey and heart-healthy oats makes this dish a surprisingly guilt-free comfort food. Bonus: Because this recipe makes a nice big batch of meatballs, you’ll have plenty left over for future lunches and dinners. You make 34 meatballs but use only 16!

No ratings yet

Zucchini Linguine with Meatballs

Preparing flavorful meatballs with lean ground turkey and heart-healthy oats makes this dish a surprisingly guilt-free comfort food.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Turkey Meatballs

  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped or grated
  • 2 cloves garlic, minced (or ½ teaspoon garlic powder)
  • ¾ cup grated Parmesan cheese
  • 1 tablespoon dried Italian herb blend, or 2 teaspoons dried basil + 2 teaspoons dried oregano
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1¼ pounds ground turkey, 90 to 94% lean
  • 1 egg, lightly beaten
  • ¼ cup old-fashioned or quick-cooking rolled oats
  • 24 ounces marinara sauce, store-bought or homemade

ZUCCHINI LINGUINE

  • 8 large zucchini
  • ½ teaspoon garlic powder
  • Onion powder to taste
  • Salt and pepper to taste

Instructions
 

To make the meatballs:

  • Combine the onion, carrot, garlic, Parmesan cheese, Italian herb blend, salt, pepper and red pepper flakes in a large mixing bowl. Add the ground turkey, egg and oats. Mix until the ingredients are well combined. Be careful to not overmix or the meatballs will be tough.
  • Shape the meat mixture into 30 to 34 meatballs, about 1½ inches in diameter and carefully place them one at a time into a large pot with the marinara sauce. Do not stir; stirring will cause the meatballs to break apart. Do not worry if some of the meatballs are not completely submerged in the sauce. Cover the pot and simmer on medium-low heat for 20 minutes.
  • Remove the lid and gently stir the meatballs to thoroughly coat them with the sauce. Continue to simmer, uncovered, for an additional 20 minutes.

To make the zucchini linguine:

  • While the meatballs are cooking, cut off the ends of the zucchini and julienne using a spiral slicer to create noodle strands. (You can peel the zucchini or leave the skin intact.) If you don’t have a spiral slicer, use a vegetable peeler or knife. Wrap noodle strands in a few layers of paper towels and squeeze to remove some of the moisture.
  • Liberally coat a large skillet with nonstick oil spray and warm mover medium heat. Add the zucchini linguine, garlic powder and onion powder, and sauté for 2 minutes. Season with salt and pepper. Drain the liquid and divide among 4 plates. Top each plate with 4 meatballs and the sauce.

Notes

A serving is 2 cups linguine with 4 meatballs
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 314Carbohydrates: 35gProtein: 30gTotal Fat: 7g— Saturated Fat: 2gCholesterol: 67mgSodium: 840mgPotassium: 2146mgFiber: 8gTotal Sugar: 21g— Added Sugar: 0gVitamin A: 2785IUVitamin C: 117mgCalcium: 215mgIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!