Main Dishes

Turkey Meatballs in Roasted Red Pepper Sauce over Zucchini Noodles

I think this is a perfect low-carb meal.  The turkey meatballs and the roasted red pepper sauce have so much flavor, you won’t even miss the pasta!  The zucchini noodles pair perfectly with the natural sweetness of the sauce and the garlicy flavor of the meatballs.  This recipe serves about 3, but I will be honest…I always eat more than 1 serving. Seriously, give this a try. As a pasta lover myself, I can honestly say that this is really, really good!


Turkey meatballs:
1 lb. ground turkey
1/4 cup minced onion
2/3 cup fresh bread crumbs (I just throw some bread into the food processor)
¼ cup milk
1 egg, lightly beaten
3 tbsp. fresh chopped parsley
3 cloves of garlic, minced
1 tsp. oregano
½ tsp. salt
½ tsp. pepper

Roasted Red Pepper Sauce:
One 12-oz jar roasted red peppers, drained and chopped
½ cup diced onion
4 cloves minced garlic
2 tbsp. chopped fresh basil
2 tbsp. extra virgin olive oil
1 cup vegetable or chicken broth
1 tsp. cornstarch
1/3 cup half and half
1/3 cup grated parmesan cheese
1 tbsp. butter
1/2 tsp. salt
¼ tsp pepper

4 zucchini
1 tbsp. olive oil
Salt and pepper
Chopped parsley

Step 1: Make the turkey meatballs! Preheat oven to 375 degrees and spray a baking sheet with cooking spray. Combine all ingredients in a bowl. Form mixture into meatballs that are approximately 2 inches in diameter and place on the prepared pan, spaced evenly apart.  Bake for 15-20 minutes, or until lightly browned and meatballs are cooked through (no pink in center).  Remove from the tray and wipe off any fat or grease that might be stuck to the meatball. Set aside.DSCN0484[1].JPG



*You will probably have a few leftover meatballs. 🙂

Step 2: Make the sauce! Sauté the peppers, garlic, basil, and onion in olive oil for approximately 10 minutes, or until onions are soft.  Allow to cool for about 10 minutes. Place mixture into a blender or food processor.  Add the vegetable or chicken broth and the cornstarch. Mix until all of the components are combined into a smooth sauce.  Pour mixture back into the frying pan and bring to a boil. Reduce heat to low and stir in half and half and cheese.  Stir until all of the cheese has melted.  Then stir in the butter and season with salt and pepper.  Allow sauce to simmer for a few minutes.  Add the meatballs to the sauce and stir to coat.



Step 3: Make the pasta! Really the zucchini, of course. You will need a spiralizer for this one.  Peel the zucchini and use the spiralizer to create noodles.  Sprinkle salt on the noodles and place them in a colander to allow excess water to extract from the noodles.  Let sit for 10 minutes.  Pat dry completely with paper towels.  They should be very dry at this point! Heat olive oil in a frying pan over medium/high heat.  Add the zucchini noodles and saute for about 1 minute. Season with salt and pepper.


Step 4: Plate the zucchini noodles, then ladel on some meatballs and sauce.  Garnish with fresh parsley and grated parmesan cheese.



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