Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

If you’re looking for a dinner that’s easy to make, packed with flavor, and fits into a healthier lifestyle, these Garlic Butter Turkey Meatballs are a must-try! They’re juicy, tender, and coated in a rich garlic butter sauce that tastes indulgent while keeping things light.

Made with lean ground turkey, these meatballs are naturally low in carbs and gluten-free, making them a great option for busy weeknights or meal prep. Everything comes together in one skillet, so you’ll spend less time cleaning up and more time enjoying dinner.

Whether you serve them over zucchini noodles, cauliflower rice, mashed potatoes, or alongside your favorite vegetables, this recipe is simple, satisfying, and sure to become a regular on your dinner menu.

The turkey meatballs are paired with spiralized zucchini noodles that is sauteed in light butter, lemon juice, hot sauce and a little bit of garlic powder. The butter and lemon makes these zucchini noodles zesty and refreshing while adding a little heat from the hot sauce. If you don't like a little spice, leave out the hot sauce.

Another side dish option I have been enjoying with these meatballs is grated cauliflower or riced cauliflower. Buy them already grated in the frozen section to save time. Stick them in the microwave and you have the perfect side for these delicious meatballs.

These yummy meatballs are also so versatile! I have also been enjoying them with a variety of G Hughes products such as their sugar free bbq sauces, orange ginger marinade and teriyaki marinade. Since the meatballs count as a little less than 2 Condiments, use 1 tbsp of these sauces as 1 Condiment per serving.

Why You’ll Love This Recipe

• Quick and easy: Everything cooks in one skillet for minimal cleanup.

• Healthy and satisfying: Low in carbs, gluten-free, and made with lean ground turkey.

• Packed with flavor: A rich garlic butter sauce keeps the meatballs juicy and delicious.

• Versatile: Serve them with cauliflower rice, zucchini noodles, mashed potatoes, pasta, or your favorite vegetables.

• Perfect for meal prep: They reheat beautifully for easy lunches and dinners throughout the week.

Tips for the Best Meatballs

• Don’t overmix the meatballs. Mix just until the ingredients are combined to keep the meatballs tender and juicy.

• Make evenly sized meatballs. Using a cookie scoop or kitchen scale helps them cook evenly.

• Cook over medium-low heat. This allows the meatballs to brown beautifully without burning the garlic butter.

• Don’t overcook the zucchini noodles. Cook them just until they’re tender-crisp to prevent them from becoming watery.

• Baste the meatballs as they cook. Spoon the garlic butter over the meatballs for extra flavor and moisture.

• Fresh is best. Fresh lemon juice and chopped cilantro brighten the dish and add the best flavor.

• Make it your own. If you’re not watching carbs, serve the meatballs over pasta, rice, or mashed potatoes instead of zucchini noodles.

Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Slightly adapted from Eatwell101

Ingredients:

• For Meatballs:
• 20 oz raw ground 95 to 97% lean ground turkey (2 1/2 Leaner)
• 1/2 cup reduced fat mozzarella cheese ~ 3 to 6 g fat per oz (1/2 Lean)
• 1/2 tsp garlic powder (1 Condiment)
• 1 tsp dried basil (1/2 Condiment)
• 1/2 tsp dried oregano (1/2 Condiment)
• 1 chicken bouillon cube, crumbled (1 Condiment)
• 1/4 tsp salt (1 Condiment)
• 1/4 tsp black pepper (1/2 Condiment)
• 1 cup chopped cilantro (1 Condiment) *
• 1 1/2 tbsp light butter (1 1/2 Healthy Fats)
• For Zucchini Noodles:
• 4 1/2 cups zucchini noodles ~ 810 g cooked weight (9 greens)
• 1/4 tsp garlic powder (1/2 Condiment)
• 1 tbsp light butter (1 Healthy fat)
• 1 tbsp lemon juice (1 1/2 Condiment)
• 1 tbsp Frank’s hot sauce (1/2 Condiment)

Directions:

1. In a large bowl, combine ground turkey, mozzarella cheese, 1/2 tsp garlic powder, basil, oregano, crumbled bouillon cube, salt, black pepper and cilantro.
2. Mix well and form 18 meatballs. I divide the meat mixture into 3 equal portions by weighing it out. Then make 6 meatballs out of each portion.
3. Melt 1 1/2 tablespoons butter in a large skillet over medium-low heat.
4. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through.
5. While cooking, baste the meatballs with the mix of butter and juices.
6. Remove meatballs to a plate and set aside.
7. In the same skillet, melt 1 tablespoon butter.
8. Add lemon juice, hot sauce, and 1/4 tsp garlic powder.
9. Stir in zucchini noodles and cook for 3 to 4 minutes until zucchini is done but still crisp.
10. Move zucchini aside and add the meatballs back to the skillet and reheat for a minute or two.
11. Garnish with cilantro.
12. Serve immediately. Enjoy!

Makes 3 Servings. Each serving provides: 1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat which is 6 meatballs with 1 1/2 cups (270 g) zucchini noodles

Want only the meatballs as your Lean? You can choose a different Green but make sure to add 1 Healthy Fat if you are not using the zucchini recipe. For example: add 1 tsp of light butter (1/3 Healthy Fat) to 1 1/2 cups grated cauliflower for 1 serving or 1 tbsp light butter (1 Healthy Fat) to 4 1/2 cups grated cauliflower for 3 servings.

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