Zucchini Noodle Meatballs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A light, refreshing meal featuring zucchini noodles and simple turkey meatballs, perfect for restarting your Whole30 journey with clean, energizing ingredients. This Italian-inspired Whole30 recipe, ready in about 27 minutes, pairs zucchini, avocado oil, ground turkey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 223 calories and feeds 2, 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

• 2 medium zucchini
• 1/2 tbsp avocado oil
• 1/2 lb ground turkey
• 1 large egg
• 1/4 cup parsley
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup tomato sauce
• 1 tbsp garlic
• 1 tbsp basil

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Instructions

1. Step 1: Heat 1/2 tbsp avocado oil in a large skillet over medium heat. Add 1/2 lb ground turkey, 1 large egg, 1/4 cup chopped parsley, 1/2 tsp sea salt, and 1/4 tsp black pepper; mix well and form into 6 small meatballs, then cook for 8-10 minutes until golden and cooked through.
2. Step 2: In a separate pot, bring 2 quarts of water to a boil. Add 2 medium zucchini, spiralized into noodles, and cook for 2 minutes until tender-crisp, then drain and rinse under cold water.
3. Step 3: In the skillet with meatballs, add 1/4 cup tomato sauce, 1 tbsp minced garlic, and 1 tbsp chopped basil; stir to combine and heat through for 1 minute.
4. Step 4: Add drained zucchini noodles to the skillet, toss to coat evenly, and serve immediately with meatballs on top.