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Turkey Meatballs with Baked Zucchini Noodles, Cream Sauce & Parsley
- 30 min
- 2–6 servings
- 684 kcal / serving
- ★ 4.2 on Mealime
Tender turkey meatballs nestled over roasted zucchini ribbons in a creamy herb sauce. The dish comes together quickly for weeknights, with contrasting textures from the crisp zucchini and silky sauce.
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Ingredients
- 4 fl ozchicken or vegetable broth
- 1egg
- ¾ lbground turkey
- 4 fl ozheavy whipping cream
- ½ small bunchItalian (flat-leaf) parsley
- 3 mediumzucchini squash
- eggs
From the pantry: black pepper, cloves, ground, Dijon mustard, extra virgin olive oil, garlic powder, nutmeg, ground, onion powder, oregano, dried, panko bread crumbs, salt, Worcestershire sauce
Cookware
baking sheet pan · chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey · zucchini
More dinner ideas: easy dinners
Directions
- Preheat the oven to 400°F.
- Slice zucchini into ribbons and spread on a baking sheet; drizzle with oil and season with salt and pepper. Toss to coat and spread in a single layer.
- Bake the zucchini, turning halfway, until tender, about 15 minutes. Remove from the oven and set aside.
- Chop parsley leaves, keeping half for the finish. Mince the rest and place in a bowl with the turkey, bread crumbs, egg, and spices; mix until combined.
- Form the mixture into meatballs using about a tablespoon per portion and place on a clean plate.
- Heat a skillet over medium-high heat and add a little oil to coat the bottom. Brown the meatballs on all sides, about 3–4 minutes; they will not be fully cooked yet. Transfer to a plate and hold.
- Return the skillet to medium heat and whisk in broth, cream, Worcestershire, Dijon, and a pinch of salt; bring to a boil and then simmer until the sauce thickens, 4–5 minutes.
- Return meatballs to the skillet along with any juices and turn to coat with the sauce; transfer the skillet to the oven and bake until the meatballs are cooked through, 5–7 minutes.
- To serve, layer zucchini ribbons on plates, top with meatballs and sauce, and finish with the reserved parsley.
Two tips
- Prep the zucchini ahead: slice and store in a bag with a touch of oil to speed up cooking later.
- Swap parsley for any fresh herb you have on hand—basil or chives work nicely with the creamy sauce.
Nutrition per serving
- Calories
- 684 kcal
- Protein
- 45 g
- Carbs
- 26 g
- Fat
- 46 g
- Fiber
- 5 g
- Sodium
- 344 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.