Cumin and Paprika Turkey Meatballs with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Herb-infused turkey meatballs baked with cumin and paprika, served over zucchini noodles for a protein-rich dinner that's light yet deeply flavorful. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs ground turkey, almond flour, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 medium, spiralized into noodles zucchini
• 2 tbsp olive oil
• 2 tbsp, chopped fresh basil

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Mix ground turkey, 1/4 cup almond flour, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper in a bowl. Form into 12 meatballs.
2. Step 2: Heat 1 tbsp olive oil in oven-safe skillet over medium heat. Brown meatballs 2 minutes per side, then transfer skillet to oven and bake 10-12 minutes until cooked through.
3. Step 3: While meatballs bake, heat 1 tbsp olive oil in separate skillet. Add spiralized zucchini noodles and cook 3-4 minutes until tender. Stir in 2 tbsp fresh basil and season with pinch of salt.