This recipe for making sheet pan keto turkey meatballs with garlic zucchini noodles is a quick and easy way to prepare a nutritious and filling family dinner. You’ll be combining flavorful homemade meatballs with low carb veggie noodles smothered in a yummy garlic butter sauce.
How to Make Keto Turkey Meatballs
This is a two-step keto recipe. The first thing that you’ll be doing is preparing the turkey meatballs from scratch:
- Preheat the oven. Preheat your oven to 400℉.
- Combine the ingredients. Add the ground turkey, minced garlic cloves, one large beaten egg, freshly grated Parmesan cheese, freshly chopped parsley, crushed red pepper flakes, and salt and black pepper to taste to a large bowl and mix to combine.
- Form the meatballs. Shape the ground turkey mixture into 1 inch balls and arrange them on a baking sheet, covering about ½ of the baking sheet.
- Drizzle. Drizzle the meatballs with olive oil.
- Bake. Bake the meatballs in the preheated oven for 10-12 minutes.
- Remove. Remove the meatballs from the oven.
How to Make Garlic Zucchini Noodles
After cooking your turkey meatballs, you’ll be all set to prepare the garlic zucchini noodles next in order to finish the recipe off.
- Arrange the noodles. Arrange your zucchini noodles on the remaining space on the baking tray that you cooked your meatballs with.
- Sprinkle. Sprinkle the noodles with minced garlic cloves, chopped parsley, and ½ teaspoon of salt.
- Drizzle. Drizzle melted butter over top of the noodles.
- Toss. Toss to combine.
- Bake. Return the sheet to the oven and bake the meatballs and zucchini noodles for an additional 10 minutes.
- Prepare for serving. Divide the zucchini noodles evenly between 4 serving plates and then top them with the meatballs.
- (Optional) Garnish. You can also optionally add sliced chili for extra garnishment if you would like.
- Serve. Serve immediately.
Quick Tips for Making Zucchini Noodles
I used to end up with soggy zucchini noodles when I first started learning how to cook with veggie noodles. Thankfully, this is something that’s easy to remedy. Just keep these simple tips in mind and you’ll be making zucchini noodles like a pro in no time at all:
- Use the right equipment. While there’s nothing stopping you from slicing your zucchini into noodles by hand, if you’re serious about going keto, then it will be well worth your while to invest in either a spiralizer or a mandoline slicer. Either option makes preparing your own veggie noodles a complete breeze and can save you a ton of time in the long run.
- Take the time to properly drain your zucchini. Since zucchini consists of a 95% water content, you’re going to really want to make sure that you’re taking the time to make sure that you’re properly draining your zucchini noodles. Nothing will cause soggy veggie noodles quicker than zucchini that hasn’t been drained – make sure that you’re thoroughly draining and drying your zucchini noodles beforehand if you’re planning on making this recipe.
Zucchini Noodles vs. Regular Pasta – Which is Better?
For keto dieters, the choice of which is better between zucchini noodles and traditional pasta noodles couldn’t be any more obvious.
You’re going to want to go with the low carb veggie noodles in order to remain in a state of ketosis. Beyond that though, there are indeed quite a few great benefits to eating zucchini noodles over other wheat based alternative noodle options.
Zucchini noodles are low in both calories and carbs. They’re also incredibly nutrient-dense, offering up a wealth of essential vitamins, minerals, dietary fiber, and disease fighting antioxidants.
Can I Freeze These Keto Turkey Meatballs?
You can definitely freeze any leftover turkey meatballs that you have on hand. I would just recommend allowing them to cool off completely before flash freezing them on a baking sheet first. This will help to prevent them from sticking once you add them to a freezer bag.
After flash freezing the meatballs, you can then add them all into a heavy duty freezer-safe bag and store them in the freezer for up to 6 months.
I wouldn’t recommend freezing the garlic zucchini noodles because they’ll end up losing quite a bit of texture once you thaw them out. You’ll be better off just making a new batch of veggie noodles from scratch whenever you’re ready to thaw out your frozen meatballs.
(You may also like: Crockpot Keto Swedish Meatballs)
Easy Sheet Pan Keto Turkey Meatballs with Garlic Zucchini Noodles
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
For the meatballs:
- 1 pound ground turkey
- 3 garlic cloves, minced
- 1 large egg, beaten
- ½ cup freshly grated Parmesan, plus more for garnish
- 2 tbsp freshly chopped parsley
- ¼ tsp crushed red pepper flakes
- salt and black pepper to taste
- 1 tbsp olive oil
For the noodles:
- 3 tbsp butter, melted
- 2 garlic cloves, minced
- 3 medium zucchini, cut into noodles
- 2 tbsp chopped parsley (optional)
- ¼ red chili, sliced (optional)
- Preheat oven to 400ºF.
- In a large bowl combine all the meatball ingredients.
- Form into 1 inch balls.
- Place the meatballs, on a baking sheet, covering about ½ of the baking sheet.
- Drizzle the meatballs with olive oil.
- Bake in preheated oven for 10 -12 minutes.
- Remove from the oven.
- Place the zucchini noodles to the remaining space on the baking sheet.
- Sprinkle with minced garlic, chopped parsley and ½ teaspoon of salt.
- Drizzle with melted butter.
- Toss to combine.
- Return the sheet in the oven and bake for 10 more minutes.
- Divide the zucchini noodle evenly between 4 serving plates.
- Top each with meatballs and sliced chili (if using).
- Serve immediately.