Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

meat & poultry
Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

I’m almost embarrassed to admit that I’ve never posted a recipe for (zucchini) spaghetti and meatballs. Once, I posted a Turkey Feta Meatballs with Kale Pesto, but I’m talking about the classic tomato sauce spaghetti and meatballs. 

When I first started writing material for Inspiralized, I was bragging, “Oh – the spiralizer is wonderful – spaghetti and meatballs are now low-carb and diet-friendly!” But look at me- six months into it and I’m posting my first true recipe for an ‘ole bowl of spaghetti & meatballs! 

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

I chose turkey meatballs, because I personally like the taste better AND they’re leaner than meaty meatballs. Ha, meaty! Oh man, with jokes like that, Monday’s going to be rough

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

I also added a twist to the sauce by using Muir Glen‘s fire roasted canned tomatoes for a more robust flavor. The fire roasted tomatoes add a kick in each bite, adding another dimension of flavor that you wouldn’t normally get with typical diced tomatoes.

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

The turkey meatballs are nothing fancy – just absolutely delicious! Everything works magically here: the slight crunchiness of the zucchini noodles, the moistness and parsley flavors in the turkey meatballs and the warm fire roasted tomato sauce. 

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Don’t make the widely popular mistake and starve yourself to reach your New Year’s Resolution goals. There’s no need for that! With Inspiralized dishes, we’re eating big satisfying bowls of pasta and noodles – without the heavy calories and carbs.

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Guess how many calories per serving (noodles with 3 meatballs)!

Oh, come on – just guess

 Okay, I’ll tell you: about 235. 235 calories

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

So there you have it: a classic spaghetti and meatballs…. Inspiralized

Disclaimer: Although Muir Glen provided complimentary products for this recipe, all opinions are my own.

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2

Ingredients

  • For the meatballs:
  • 1 garlic clove minced
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated parmigiano-reggiano cheese
  • salt and pepper to taste
  • 2 tbsp warm water
  • 1/2-3/4 lb lean ground turkey
  • 1/2 tsp dried oregano flakes
  • 2 tbsp freshly chopped parsley
  • cooking spray
  • For the rest:
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup diced red onion
  • 1 14 oz can Muir Glen Fire Roasted Diced Tomatoes
  • 1/2 tsp dried oregano flakes
  • 4-5 medium zucchinis Blade C

Instructions

  • Preheat the oven to 375 degrees.
  • In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the fire roasted tomatoes and crush with a potato masher or back of a fork. Season with pepper and oregano.
  • Cook the sauce until it is reduced fully and no moisture remains, about 10 minutes. Once reduced, add in the zucchini noodles and toss until noodles soften and sauce becomes the proper consistency, about 3 minutes.
  • While the sauce is reducing, place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs. Arrange on a baking tray that's lightly coated in cooking spray. Cook for 10-12 minutes, flipping the meatballs over after 5 minutes.
  • Plate the noodles onto a plate or bowl and top with 3 meatballs! Enjoy.

Notes

This recipe makes about 8-9 meatballs.

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs

 

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35 comments

Melissa says:
This looks delicious! What kind of machine do you recommend for slicing the Zucchini and other veggies? Thanks. melissa
Sandi says:
Hi Ali, thank you, this looks great! The tomatoes are not on the recipe list, is that a 28oz can, can't tell from the picture?
Debbie says:
Looks absolutely delicious
Great meal!! One of our favorites over here. Comfort food classic for sure :)
Thanks Lexi! Glad you like the recipe.
Reema says:
Hi Ali, Thanks again for the awesome post. I did a similar recipe inspired by your instagram photo the other day and it worked out great, even without the fire-roasted canned tomatoes. I just wanted to request something. I love when you do the picture step by step explanation of your recipes, I know it is more work for you, but for me personally it is one of the reason I love your blog. I am a very visual person and watching the step by step is easier to follow the process. Thanks again for your inspiralization!
Thanks for the sweet comment, Reema - I'll try to do that as much as I can! What great feedback!
Kbrese says:
Looks delicious! How many cans of the fire-roasted tomatoes, just 1? And is it the 15 oz or 28 oz can? I didn't see it listed in the ingredients, and just wanted to be sure. Can't wait to make it tomm night! Thanks!! :)
One can! Thanks for catching that :)
cateomalley says:
How many cans of the tomatoes does the recipe call for?
Thanks for catching that - 1 14oz can!
Melanie Robinson says:
I am having SO much fun with my Spiralizer! Zucchini noodles are absolutely my new favorite! I have been contemplating a great cream alfredo sauce with the zucchini noodles. Have you ever tried them that way? Your turkey meatball recipe looks amazing!
Melanie - I'm so glad you like your spiralizer! I haven't done a true creamy alfredo sauce, but I have done some vegan ones: http://www.inspiralized.com/2013/06/28/battle-alfredo-cashew-vs-cauliflower/ - hope that helps!
Joanne says:
Sometimes it's the most obvious things that seem to be last on our mind...but I"m so glad you got around to spaghetti and meatball-ing it!! I'm going to have to try this with my fave veggie balls!!
Rachel says:
This looks simply delicious I can't wait to try it!
Suzanne says:
I love this recipe! I recently found your blog and immediately ordered my spiralizer. I am enjoying it so much. zucchini noodles and sauce and spiralized beet salad are my favorites so far. Thanks for all the inspiration!
Suzanne - thanks for the kind comment, I'm glad you're enjoying the blog!
Anonymous says:
tried the spiralizer for the first time today, even though i bought it about 6 months ago. What was i thinking?? Your recipe for the spaghetti and meatballs was spot on and a certain teenager scarfed it up and commented that he liked the noodles a little crunchier! hah! Thanks so much for this blog!
debbiem11 says:
Just got my spiralizer this week, and tried this as my first recipe. This is DELICIOUS!!!!! Thank you so much for sharing all of these wonderful recipes! I can't wait to try another one :)
Eliza says:
I love your website - just got my spiralizer and this is the first recipe I tried! I used lean ground beef instead of turkey, and it was so delicious! Next time I make this I'll probably make the meatballs first and pop them in the oven, then start the sauce.
I am so happy to hear that! Great tip about the oven.
Iva says:
Hi Allie, When I spiralized my zucchini I got mostly very short C shaped cuts and not as many long spaghetti-like strands as I expected. What did I do wrong?
Erin says:
Was in the mood for meatballs so I searched through old recipes until I found one. It was fantastic! My husband who was admittedly skeptical of the zucchini noodles loved it! Thanks for great recipes!
this recipe is delicious, thanks for sharing. I'm always looking for new recipes to try :-) Simon
Joann says:
This is one of my go-to recipes! I love it everytime I make it but moreso today because I received my Inspiralizer. I finally didn't have a problem with watery zucchini noodles because of it. I love your recipes and product! Thank you.
Cathryn says:
Hello, can you please inform me of the nutrition beyond calories on this recipe? I do weight watchers and this recipe looks great.. I am interested in carbs, fat, protein, and fiber....thanks!
visit URL says:
Hi Ali, Thanks again for the awesome post. I did a similar recipe inspired by your instagram photo the other day and it worked out great, even without the fire-roasted canned tomatoes. I just wanted to request something. I love when you do the picture step by step explanation of your recipes, I know it is more work for you, but for me personally it is one of the reason I love your blog. I am a very visual person and watching the step by step is easier to follow the process. Thanks again for your inspiralization!
click here says:
When I have the rare chance to eat pizza for breakfast (we never ever have leftovers), it’s usually cold and I’m standing up against my kitchen counter staring off into space in my pajamas. Now there’s a way for me to eat legitimate pizza for breakfast. It’s got bacon & eggs on it! That’s totally breakfasty, right? Top it off with a little bit of lemon dressed arugula to cut the fat and you’re ready to start the day right. Pizza for breakfast is a real thing!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
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while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

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