Cyt Skinny Spaghetti Meatballs
Give your spaghetti night a healthy twist with "Cyt Skinny Spaghetti Meatballs," a flavorful, guilt-free take on a classic comfort food. This easy, 30-minute recipe marries juicy turkey meatballs with a robust marinara sauce, served over tender zucchini noodles for a low-carb, nutrient-packed alternative to traditional pasta. Made with lean ground turkey, aromatic Italian spices, and panko breadcrumbs, these meatballs are golden, hearty, and full of savory goodness. The zoodles bring a refreshing, veggie-forward base, keeping the dish light yet satisfying. Perfect for weeknight dinners or meal prep, this protein-rich, gluten-free recipe is both delicious and diet-friendly. Garnish with fresh parsley for a pop of color and extra vibrancy at your table!
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Recipe Information
Ingredients
- 500 g Lean ground turkey
- 50 g Panko breadcrumbs
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 500 ml Marinara sauce
- 4 pieces Zucchini (medium-sized)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the lean ground turkey, panko breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Mix the ingredients with your hands or a spatula until just combined. Do not overmix, as this can make the meatballs tough.
Using damp hands, form the mixture into small, evenly-sized meatballs (about 1.5 inches in diameter). You should get approximately 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, turning them occasionally until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, add the marinara sauce and let it warm over low heat. Return the meatballs to the skillet, coating them with the sauce. Simmer for 5-7 minutes to allow the flavors to meld.
While the meatballs simmer, use a spiralizer or vegetable peeler to create zucchini noodles (zoodles) from the zucchini. If you don't have a spiralizer, you can julienne the zucchini into thin strips.
Heat another skillet over medium-high heat and lightly sauté the zucchini noodles for 2-3 minutes until just tender. Avoid overcooking to preserve their texture.
Divide the zucchini noodles evenly among four plates. Top with the turkey meatballs and marinara sauce.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
