Zucchini Spaghetti and Gluten-Free Turkey Meatballs

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:


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 3-4 servings, 2-3 meatballs per serving

Zucchini Spaghetti and Gluten Free Turkey Meatballs

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  • For the meatballs:
  • 1 pound lean ground turkey
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/3 cup finely chopped red onion
  • 1/4 cup freshly chopped parsley
  • salt and pepper
  • For the rest:
  • 4-5 medium zucchinis
  • 1 24oz jar tomato sauce of choice (I use Victoria Fine Foods' Tomato Herb or Tomato Basil)
  • optional, to garnish: grated parmesan cheese


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place all of the ingredients for the meatballs in a large mixing bowl and mix together. Dip your hands in water and form a golf sized meatball and set on the baking sheet. Repeat until 8-9 meatballs are formed.
  3. Transfer the meatballs into the oven, bake for 10 minutes, flip and bake another 10 minutes.
  4. After the meatballs are flipped, place a deep, large skillet over medium-high heat. Pour in the tomato sauce and bring to a solid simmer.
  5. Spiralize the zucchini with Blade D and trim the noodles. Set aside.
  6. Once the meatballs are done, add them to the simmering sauce and toss to coat in the sauce. Reduce heat to a medium-low simmer and let simmer while you cook the zucchini noodles.
  7. Place a large skillet or wok over medium-high heat. Once heated, add the zucchini noodles and toss for 5 minutes or until al dente.
  8. Divide the noodles into bowls and top with meatballs and extra sauce. Garnish with parmesan, if desired. Serve.


Per serving (1 out of 3-4) - Calories: 338, Fat: 15g, Sodium: 683mg, Carbs: 27g, Fiber: 6g, Sugars: 16g, Protein: 29g

Zucchini Spaghetti and Gluten-Free Turkey Meatballs


  1. 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!) :-)
  2. 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!
  3. 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.
  4. 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
  5. do you freeze them baked or raw?
    • 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.
  6. Baking off a double recipe of meatballs as I type! Thank you so much for your inspiration and recipes Ali!
  7. 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.
  8. Avatar Samantha Howells
    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!
  9. 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!!!
  10. Avatar Louise Constantino
    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
  11. 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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