Turkey Meatballs with Broccoli over ‘Zoodles’ OR Spaghetti Squash

Turkey Meatballs with Broccoli over 'Zoodles' OR Spaghetti Squash

This one is great to prep night before and simmer meatballs in sauce all day so everything comes together. I like to make my Spaghetti Squash ahead of time too so there isn’t so much water in it. If you have a ton of zucchini on hand you could easily make ‘zoodles’ instead.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Dish
Cuisine Italian
Servings 4 servings


  • 1 spaghetti squash or 3-4 medium zucchinis
  • 1 lb organic ground turkey
  • 1/4 cup almond flour or / almond meal, I used ground flax seeds and it worked fine
  • 1 egg whisked
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • pinch red pepper flakes
  • 2-4 cloves garlic minced, I use a lot!
  • 1 jar marinara sauce no sugar added
  • 1 15 oz can diced tomatoes
  • 3 cups broccoli 1 package of frozen broccoli or 1 big stalk of fresh
  • 1 white onion small, chopped
  • 1 tbsp olive oil divided



  • Preheat oven to 350
  • In a mixing bowl combine ground turkey, Italian seasoning, egg, almond flour, salt and red pepper flakes
  • Use hands to mix and make meatballs. I use parchment paper or baking sheets so they don’t stick to the pan and you don’t have to use any oil.
  • Place meatballs in the oven for 20 minutes, remove from oven and let cool – you can place them in sauce and store in fridge until the day you have them. I like to let the meatballs simmer in sauce for a couple of hours to let them soak up the sauce


  • Place chopped onion, garlic and ½ Tbsp of olive oil in big sauce pan. Saute until onions are translucent.
  • Add in tomatoes, marinara
  • Simmer with meatballs for as long as you can.
  • I add in steamed broccoli 30 minutes before serving to add bulk and nutrients to the dish


  • Spiralize the zucchini and store in bowl. (I put a spiralizer I like in the notes below)
  • Only when you are ready to eat it sauté in a sauce pan for 2-3 mins with a drizzle of olive oil. Serve immediately under meatballs / broccoli

Spagetti Squash

  • Preheat oven to 350
  • Cut squash in half and scoop out seeds
  • Put 1 inch of water in a 9x13 baking dish and place squash skin side up
  • Place squash in oven for 40 mins or until fork tender
  • I usually remove squash once its done and let cool 100% skin side up on a dish towel to eliminate excess water before scraping it with a fork
  • Pour sauce over noodles for a delicious meal that usually provides a great lunch the next day!


Spiralizer on Amazon that is less than $10 with good reviews: http://amzn.to/2b5VFtp
I have the vegetti which works great too.
Tried this recipe?Let us know how it was!