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Zesty Turkey Meatballs with Zoodles

Zesty Turkey Meatballs with Zoodles
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Prep Time

< 30 minutes


Total Time

< 30 minutes

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Fork and knife



Per Serving

Gluten Free


1 pound BUTTERBALL® Fresh Ground Turkey

½ cup (2 ounces) mozzarella or burrata cheese, shredded

6 cloves garlic, minced, separated

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes, plus additional for garnish

1 cube chicken bouillon, crumbled (optional)

1 cup fresh chopped cilantro or parsley, plus additional for garnish

Salt and fresh cracked black pepper

3 tablespoons olive oil or butter, divided

1 tablespoon lemon juice

1 tablespoon hot pepper sauce

4 medium zucchini, spiralized

Lemon wedges (optional)


  • 1.
    Combine turkey, cheese, 2/3 of the garlic, Italian seasoning, ½ teaspoon red pepper flakes, bouillon, if desired, cilantro, salt and black pepper in a large bowl. Mix well with your hands to form medium balls. Arrange on plate; set aside.
  • 2.
    Melt 2 tablespoons oil in 12-inch skillet, over medium-low heat. Cook meatballs until browned and internal temperature reaches 165°F. Remove to clean plate; set aside. In same skillet, melt remaining 1 tablespoon oil; add lemon juice, hot pepper sauce, and remaining garlic. Add zucchini zoodles; cook 3 or 4 minutes, stirring regularly, until zucchini zoodles are just barely still crisp. Adjust seasoning to taste.
  • 3.
    Serve meatballs over zucchini zoodles and garnish additional cilantro, red pepper flakes and a fresh squeeze of lemon. Enjoy!

Nutrition Facts

Per Serving

Total Fat14g
Trans Fat0g
Saturated Fat3.5g
Dietary Fiber2g