Keto Low Carb Turkey Meatballs
Tender turkey meatballs seasoned with parmesan, garlic, and Italian herbs pair beautifully with spiralized zucchini noodles in a rich garlic butter sauce. The zucchini is salted and drained to remove excess moisture, creating noodles with the perfect texture that won't make the dish watery. Finished with bright lemon juice and fresh parsley, this satisfying meal delivers bold flavors while keeping carbs low. Perfect for weeknight dinners when you want something hearty but healthy.
Ingredients
- 3 large zucchini
- ½ teaspoon coarse kosher salt
- 1 pound ground turkey lean 7% fat
- 5 clove garlic
- ½ cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 4 tablespoon parsley, chopped
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoon butter
- 2 tablespoon lemon juice
Instructions
- 1
Slice zucchini into noodles using a spiralizer
- 2
Add kosher salt and massage into the zucchini
- 3
Place on paper towel lined baking sheet for 10 minutes
- 4
Dry excess moisture on zucchini with more paper towels
- 5
Add ground turkey, parmesan, grated garlic cloves, Italian seasoning, parsley, red pepper flakes and kosher salt to a mixing bowl
- 6
Mix until meat is well combined with the seasonings
- 7
Using a 1 oz scoop, scoop meatballs onto a parchment lined baking sheet
- 8
Roll each into a ball
- 9
Bring a cast iron or heavy bottomed pot up to temperature over medium-high heat
- 10
Add butter and wait until melted
- 11
Add minced garlic cloves
- 12
Add meatballs and cook on all sides until thoroughly browned and cooked through
- 13
Add dried zucchini noodles, lemon juice and kosher salt
- 14
Cook being sure to scrape all browned bits off the bottom of the pan
- 15
Add meatballs back in and cook to bring everything up to temperature
- 16
Sprinkle on additional parsley and serve hot
Tips
Salt the zucchini noodles and let them drain to prevent a watery dish
Use a 1 oz scoop to ensure uniform meatball size for even cooking
Scrape up the browned bits from the pan for maximum flavor
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Meatballs can be formed and refrigerated up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Don't skip salting and draining the zucchini to avoid watery noodles
Don't overcook the zucchini noodles to avoid mushiness
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a spiralizer?
Use a vegetable peeler to create ribbon-style noodles or julienne the zucchini with a knife, though texture will be different.
Can I freeze the cooked dish?
Not recommended as zucchini noodles become watery when thawed. Freeze uncooked meatballs instead.
What if I don't have a cast iron pan?
Any heavy-bottomed skillet works well. Stainless steel or carbon steel pans will also develop good browning.