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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!