Pumpkin Turkey Meatballs with Zucchini Noodles in 35 Mins
These pumpkin turkey meatballs are served over zucchini noodles for a low-carb, gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground turkey
- 1/2 cup pumpkin puree
- 1/4 cup gluten-free breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 medium zucchinis, spiralized
- 1 cup marinara sauce (no sugar added)
- 2 tbsp olive oil
Instructions
- Mix turkey, pumpkin, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl.
- Form mixture into 16 small meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Cook meatballs for 8-10 minutes, turning occasionally, until browned and cooked through.
- Remove meatballs and set aside.
- Add remaining olive oil to skillet and sauté zucchini noodles for 2-3 minutes.
- Stir in marinara sauce and meatballs. Cook 2 more minutes.
- Serve warm.
Notes
- Use gluten-free breadcrumbs to keep the recipe gluten-free.
- You can substitute zucchini noodles with regular pasta if desired.
- Leftovers store in the fridge for up to 3 days.
Nutrition
- Serving Size: 4 meatballs with zucchini noodles
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg