Garlic Butter Turkey Meatballs and Lemony Zucchini Noodles


  • 1 lb (220g) ground turkey meat

  • 1/2 cup shredded cheese of your choice (mozzarella, cheddar, provolone…) Use good quality and if you have a dairy issue, use goat cheese

  • 4 cloves garlic, grated + 2 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon red crushed chili pepper flakes, optional

  • 1 crumbled bouillon cube, optional

  • Salt and fresh cracked black pepper, to taste

  • 1 cup fresh chopped cilantro (or parsley), divided

  • 3 tablespoons grass fed butter

  • 4 medium zucchini, spiralized

  • Juice of 1/2 lemon

  • 1 tablespoon hot sauce of your choice (we used Sriracha)


1. In a large bowl, combine ground turkey, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.

3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.

4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy!

Makes 4 servings. (divide everything in equal 4 portions)


  • Zucchini tends to render some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

  • Make sure to cook the meatballs on medium fire to avoid burning them while still raw in the inside.

  • This recipe is also perfect for a meal prep lunch on the next day. Check this meatball meal prep recipe for a variant with chicken.

  • THIS MEAL IS HIGHER IN FAT. so if you want to change it up, here are some options:

    1. cut out the cheese and mix 1/2 cup cooked rice noodles in with the zucchini

    2. You can use avocado oil or coconut oil instead of grass fed butter

    3. If you want to have a sweet treat with this meal like the banana peanut butter frozen dessert, take out cheese and lower amount of butter. Avoid the rice noodles. Have one serving of the sweetness and you have yourself a balanced meal.