Zucchini Spaghetti and Gluten-Free Turkey Meatballs

gluten freemeat & poultry

Gluten-Free Turkey Meatballs with Zucchini Spaghetti

There are a few recipes of mine that I make every month, they’re on the monthly dinner rotation.

However, there’s only one that I consistently have on a weekly basis and that’s Zucchini Spaghetti with Gluten-Free Turkey Meatballs.

Spaghetti and meatballs is such a classic comfort food. If I’ve ever had a stressful .

It’s also extremely meal prep friendly and is a meal, thanks to spiralizing, that can come together in under 15 minutes.

Gluten-Free Turkey Meatballs with Zucchini Spaghetti

The key to making this meal in 10-15 minutes?

  • Pre-make the turkey meatballs so you have them frozen on hand
  • Pre-spiralize the zucchinis on a Sunday (as part of your meal prep) and have them already spiralized and ready to use.
  • Stock up on a healthy tomato sauce, like Victoria Fine Foods. I love their sauce, because it has a few ingredients and they’re listed on the front. They also have a lot of organic flavors!

I actually recommend doubling the recipe and freezing the extra meatballs to have on hand for many, many future meals.

Here’s how I make dinner in under 15 minutes with this recipe:

  1. Pour a jar (or half a jar, depending on how many people I’m serving) of Victoria Fine Foods‘ Tomato Herb or Tomato Basil Sauce into a deep, non-stick skillet.
  2. Add the pre-made, frozen turkey meatballs to the skillet with the sauce and bring the mixture to a roaring simmer.
  3. Lower heat to a medium low simmer and let heat up the meatballs until they’re no longer frozen.
  4. Meanwhile, I spiralize a few zucchinis and cook them in a non-stick wide skillet or wok until al dente. Bonus points if I pre-spiralized on Sunday – no need to dirty the Inspiralizer!
  5. Drain the zucchini noodles into a colander and divide into bowls or plates.
  6. Top the noodles with 2-3 meatballs and extra spoonfuls of the sauce.
  7. Garnish with grated Parmesan cheese, if I’m feeling fancy.

I usually set the oven to broil and toast some slices of multigrain bread or an Italian baguette to serve alongside the spaghetti and meatballs, because, if you don’t like to dip bread in leftover tomato sauce, you must not have a pulse.

Gluten-Free Turkey Meatballs with Zucchini Spaghetti

I say this a lot, and I’ll say it again: if you told me three years ago that I could eat spaghetti and meatballs every week and maintain/lose weight, I would’ve called you cray.

#inspiralizedspaghettiandmeatballs for the win!

Note: Although this post was sponsored by Victoria Fine Foods, all opinions are my own, always.

Now you can watch a cooking video of this recipe:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves Serves: 12-16 muffins

Pumpkin Spice Carrot Blender Muffins

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1.5 cups grated carrot
  • ½ cup rolled oats
  • 2 tablespoons ground flaxseed
  • 2 medium ripe bananas
  • ½ teaspoon pumpkin spice (or just use cinnamon)
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Preheat the oven to 350 degrees. Place all of the ingredients into a blender and blend until smooth. Pour into muffin liners and bake for 25-28 minutes or until firm and browned on the edges. Serve immediately or store in the freezer for up to 3 months or the refrigerator for up to 5 days.
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https://inspiralized.com/zucchini-spaghetti-and-gluten-free-turkey-meatballs/

Zucchini Spaghetti and Gluten-Free Turkey Meatballs

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20 comments

For a vegetarian version I'm thinking of preparing your lentil-mushroom "meatballs" from your 2nd cookbook, do you think they also freeze well? Do you have any experience with freezing a batch? Thank you, love how easy and uncomplicated this recipe is (unfortunately the lentil-mushroom version is lengthier, but the taste more than made up for that!) :-)
Ali Maffucci says:
Yes, they definitely work!!
Natalia says:
I love the Victoria sauce! Cheaper than Raos but still delicious and with recognizable ingredients. Can you share with me where your dinnerware is from/what its called? Love your site and recipes!
Ali Maffucci says:
You can find them here: http://bit.ly/cbplates
Melissa says:
WW points would be more along the lines of 6-7 per serving. Recipe builder doesn't count any veggies or spices. Just a note to those using the nutritional information - it will make the smart points inaccurate.
Cloe says:
Going to have this today. I have a good recipe for veggie meatballs using pecan meal, eggs, garlic, onion, grated, and crackers crumbs. Also can use a bit of grated cheese. But I am using the Trader Joe's vegetarian meatballs today. I appreciate you saying to drain the noodles, as there is that extra liquid cooking them makes. Sometimes if I am serving other veggies I put the spaghetti in a bowl. Cloe
Naomi says:
do you freeze them baked or raw?
Anonymous says:
I had the same question. I guess you could do either. You would obviously need to cook it longer if they were frozen raw but the flavour of the sauce would be better.
Stephanie says:
Baking off a double recipe of meatballs as I type! Thank you so much for your inspiration and recipes Ali!
Sarah says:
If you spiralize the noodles ahead of time, how do you keep them from being soggy? I have spiralized zucchini noodles a night before and by the morning they were all soggy. But maybe that was because I precooked them. If you cook any of these recipes for having leftovers on another day, how can you keep them fresh and not soggy? Any advice? I would like to be able to only cook once and have meals for the week but worry that these noddle dishes would be all soggy by then. Thanks for the help.
Samantha Howells says:
Hi Ali, when heating up the zucchini noodles in the skillet, do you put olive oil in the skillet or spray it with anything beforehand? Trying to perfect zucchini noodles tonight!
Niru says:
Hi!! I love this website!! The recipes and tips are so wonderful. So I am also vegetarian and for simplicity, I used meatless balls from Trader Joe's. I also don't like tomatoes, so I had already made a basil pesto that I used, and then I added some goat cheese and capers (inspired by a catered pasta I ate). It was wonderful and I think this will be in my weekly meal rotation as well!!! Thank you so much for this wonderful resource and congratulations on all the success!!!
Louise Constantino says:
Absolutely LOVE your recipes!! I made the Turkey Meatballs with courgetti tonight and they were delish. I've also made your sweet pot waffles with eggs and avo....love my new gadget although not the inspirliser (only came across you site once I'd bought one) I've used it everyday for two meals! Thanks for sharing all your amazing recipes :) I'm going spiral crazy !!! xx
Laia says:
I'm so eating this tonight!!!! Every recipe looks amazing... thats a huge prove that eating healthy doesn't have to be boring!

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