Zucchini Noodles and Turkey Meatballs
Zucchini Noodles and Turkey MeatballsI’ve been making zucchini noodles long before I got my spiralizer, but now they are so popular you can even buy them pre-cut in the supermarket. Zucchini is one of my favorite veggies, serving them in place of noodles is my favorite low-carb swap.
I made a pot of my Crock Pot Italian Turkey Meatballs at my toddler’s request but rather than eating mine with pasta, I served it over (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden). If your family isn’t a fan (like my husband) just cook up some pasta for them and everyone’s happy!
When it comes to making zucchini noodles, a good rule of thumb I like to follow is to use one medium zucchini per person. You lose some when you cut them and the shrink a bit when they cook. To cut them, I use my spiralizer (affil link) or you can use a mandolin (affil link) fitted with a julienne blade. If using a mandolin, be careful the blades are VERY sharp.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)
Ingredients
- 12 leftover crock pot turkey meatballs and sauce, 1/2 batch
- 1 tablespoons extra virgin olive oil
- 1/4 cup red onion, diced
- 3 cloves garlic, minced
- 3 8 oz each zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
- salt and fresh cracked pepper, to taste
Instructions
- Make the meatballs in the crock pot according to directions here.
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.
- Quickly remove from skillet to prevent them from further cooking.
- Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!
Last Step:
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Can I use the instant pot for the meatballs instead of the slow cooker? Thanks! They look delicious – can’t wait to try!
Hi Gina – I was wondering if it is possible to make these meatballs without a slow cooker? I actually don’t own one, but I would love to try this recipe. Please let me know what you’d recommend.
Sure, you can use the directions from this one https://www.skinnytaste.com/skinny-italian-spinach-meatballs/
My family LOVES these meatballs! They are so easy to make since all you have to do is throw them in the sauce. Also the zoodles are delish! Thank you for making eating healthy delicious!
Hi Gina and all of Gina’s followers! I have been making Skinnytaste recipes on the regular (at least weekly) for 4-5 years now, and I have to say, this is my all time favorite. Hands down. I highly recommend this meal for any night, but especially for a Monday or Tuesday if you have time to make the meatballs on Sunday so you only have to make the zoodles on the evening that you want to eat this meal. Thanks for the fabulous recipe, Gina!
You’re welcome Summer! 🙂 Thank you!
Made this today . Doubled sauce recipe for freezing in portions (without meatballs ). Meatballs excellent
Absolutely delicious.
Thanks Gina for another great recipe
You’re welcome Jude!
My husband does not like spaghetti at all, and he absolutely loved this and went back for seconds! (Speaks volumes right there alone!) Our 10 year old son happened to see me make the zoodles and was hesitant at first to try it since it didn’t have “real noodles”. He was the first one to compliment the taste and said how restraints don’t even know how to make spaghetti good! Our toddler devoured this entire thing up as well. This is a keeper. What a great healthy alternative to spaghetti!!!
Wow, this was good and it is a keeper! I made with 16 oz. of ground white turkey, everything else the same, and it came out fine. Yield was 27 inch and a quarter meatballs. This was my first attempt at spiralizing zucchini, and I will do a couple of things differently next time: (1) use the fine blade, which should give a result more like your photos, and (2) stand by with scissors and cut the strands every foot or two. Thanks for the recipe and also for the tip on Tuttorosso tomatoes; they really have a wonderful flavor.
Hi! Was wondering if you have tried this in a pressure cooker? If so how long would you do it? Would you add any extra liquid?
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Just received the Instant Pot for Christmas (based on your recommendation) and LOVE it. When there is a slow cooker recipe like this, can it be converted to pressure cooker instead? Would love to make this on pressure cooker option
Sure, I would cook them 15 minutes.
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Hi,
I’m wondering how many smart points this is?
What r the SP for this please?