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Paleo turkey meatballs on white plate with zoodles

Paleo Turkey Meatballs with Zoodles

Paleo Turkey Meatballs with Zoodles is flavorful, grain free turkey meatballs cooked in marinara sauce.  Serve over zoodles for a delicious low carb meal! 

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For the marinara sauce:

  • 3 tablespoons olive oil
  • 1/2 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil

For the meatballs:

  • 1 lb. lean ground turkey such as Diestel brand
  • 1 large egg
  • 3 tablespoons olive oil
  • 1/4 cup almond flour
  • 1 tablespoon tapioca flour
  • 1/3 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Olive oil enough to coat the [skillet]

For the zoodles:

  • 3 large zucchini squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Prepare the marinara sauce:

  • Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and salt and sauté another 2 minutes.
  • Add the remaining ingredients, except the basil, and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes or longer for a deeper flavor.
  • Remove from heat and stir in the chopped basil.

Prepare the meatballs:

  • Add all meatball ingredients (ground turkey through parsley), except for the olive oil for the pan, to a stand mixer fitted with the paddle attachment. Mix until the ingredients are well-combined and the meat begins to ball up. Or mix with your hands!
  • Form 1 1/2 - 2" diameter meatballs and place on a plate.
  • Heat a 10" or larger cast iron skillet over medium high heat and add enough olive oil to generously cover the bottom of the pan. Once the skillet is hot, carefully add the meatballs, but avoid overcrowding the pan.
  • Cook for 1 1/2 minutes per side or until the meatballs have a nice sear on all sides. The meatballs should not be cooked all the way through at this point.
  • Reduce the heat to medium and add the marinara sauce to the skillet. Cover and cook at a gentle boil for 20 minutes or over medium low for 1 hour or until cooked through.

Prepare the zoodles:

  • Spiralize the zucchini following the spiralizer manufacturer instructions.
  • Heat the olive oil over medium heat in a large saucepan.
  • Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach the desired amount of doneness, about 3-5 minutes. Season with salt and pepper, to taste.
  • Serve the zoodles with the turkey meatballs and garnish with freshly chopped basil or parsley if desired. Enjoy!


  • This recipe is from the cookbook Paleo Power Bowls by Julia Mueller.
  • For best results, make the marinara sauce up to 1 week advance as it becomes more flavorful as it sits.
  • Sub the marinara sauce with store bought sauce, making sure that it does not contain sugar.
  • Replace cooked zoodles with spaghetti squash or cauliflower rice.
  • Use store bought zucchini or other veggie noodles for a time saver!
  • Use half ground turkey and half turkey sausage for even more flavor. Be sure to check turkey sausage ingredients if you follow a paleo diet.


Serving: 1g, Calories: 426kcal, Carbohydrates: 12g, Protein: 24g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 25g, Cholesterol: 110mg, Sodium: 700mg, Fiber: 2g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!