Turkey Meatballs with Zoodles

Jul 08, 2019
Keto-friendly, no salt and perfect for weeknight summer supper! That's how Virginia Willis describes these turkey meatballs with zoodles ... a great way to lighten things up with fresh flavors, vegetables, lighter proteins and the perfect blend of Tony's No Salt Seasoning.

Prep time: 10 Minutes   Cooking time: 15 Minutes   Serves: 4  


1/2 Sweet Onion, Finely Chopped
1-Pound Ground Turkey
2 Tablespoons Chopped Fresh Flat-leaf Parsley
2 Cloves Garlic, Very Finely Chopped and Divided
2 Teaspoons Tony Chachere's No Salt Seasoning, More for Serving
Zest of 1 Lemon
1 Tablespoon Olive Oil
4 Medium Zucchini, Cut into Noodles with Spiralizer or 32 Ounces Prepared Zucchini Zoodles
12 Ounces Cherry Tomatoes, Halved
Handful Whole Flat-leaf Parsley Leaves for Serving
Freshly Grated Parmigiano Reggiano for Serving


1: Heat the oven to 350°. Line a rimmed baking sheet with aluminum foil. Set an ovenproof rack on top. (If you don't have a rack, you can skip it and cook the meatballs on the foil, parchment paper, or a nonstick silicone baking mat. The rack simply allows the meatballs to cook more evenly.) Spray the rack or the foil with nonstick cooking spray and set aside.
2: Place the onions in a ramekin or microwave-safe bowl and microwave on medium power until soft and translucent, about 45 seconds. Set aside to cool slightly.
3: Meanwhile, in a large bowl, combine the turkey, onion, 2 tablespoons chopped parsley, garlic, Tony's No Salt Seasoning blend, and lemon zest. Stir with a rubber spatula to combine. (To taste and adjust for seasoning, simply cook a teaspoon or so of the mixture in the microwave.)
4: To form the meatballs, using a 1-ouce ice cream scoop or a tablespoon measure, scoop out the meat mixture about the size of a walnut. Place onto the prepared rack. Repeat until all the meat mixture is used. (You should have 24 turkey meatballs.)
5: Transfer to the oven and cook until firm and the temperature reads 165°F on an instant-read thermometer, about 15 minutes. Remove from the oven and let cool slightly.
6: Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini zoodles, remaining garlic and halved tomatoes. Cook until just tender and heated through, 2 to 3 minutes. Drain off any excess liquid. Add the cooked turkey meatballs and parsley leaves; toss to coat. Taste and adjust for seasoning. Serve immediately with freshly grated Parmigiano Reggiano.

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