Turkey Meatballs & Zoodles

I make these mainly for my husband who likes to stash em in little ziplocs for easy grab-and-go lunches during the week! He eats em plain but with a little extra effort they can actually be made into a legit meal! I found my hand-held microplane spiral cutter  at Bed Bath & Beyond, but I checked Amazon and there are many different kinds – I usually like to opt for ones with triple digit customer reviews & high star ratings 😉 But this does the job and makes the zucchini into “noodles” or zoodles to be more precise (come on that must be a hashtag by now). Try this recipe out for a healthy spin on an old favorite – I like to throw freshly chopped onions in with the sauce too!

microplane spiral cutter

turkey meatballs_liveng proof_0355

turkey meatballs_liveng proof_0365

turkey meatballs_liveng proof_0364


1.5 pounds extra lean ground turkey breast
2 egg whites
1/2 cup toasted wheat germ
1/4 cup rolled oats
1 tablespoon whole flaxseeds
1 TBS mrs. Dash all-purpose seasoning salt free
1 to 2 teaspoons Italian seasoning
2 tsp garlic powder (salt free)
2 tsp black pepper


Step one:
Preheat oven to 400°F coat a 2 quart baking dish with cooking spray (I use canola oil spray)

Step two:
Place all the ingredients in a large bowl and mix together well with a spatula or your hands shape the mixture into your 16 to 20 golf-ball sized meatballs and place them in baking dish.

Step three:
Bake for 7 minutes. Turn the meatballs, then bake for 8 to 13 minutes longer or until no longer pink (I usually bake for 11 -12 mins longer

3 meatballs:  211 kcal / 37.5 g protein / 9 g carb / 4.5 g fat

If you’re short on time and want a great low-sodium option pasta sauce I recommend Mario Batali’s Tomato Basil Pasta sauce. It only has 7 ingredients (I’m a fan that I can pronounce all of them) and no preservatives!

San Marsano Imported Italian Plum Tomatoes
Fresh Red Onions
Fresh Carrots
Extra Virgin Olive Oil
Fresh Basic
Fresh Garlic
Sea Salt


Inspired by a recipe from Gregg Avedon’s ‘Muscle Chow’