Creamy Pesto Turkey Meatballs With Zucchini Noodles – A Light, Flavor-Packed Dinner

This is the kind of weeknight dinner you’ll want on repeat. Tender turkey meatballs get coated in a silky pesto cream sauce and tossed with twirlable zucchini noodles. It’s comforting without feeling heavy, and it comes together faster than you’d think.

The flavors are bright, garlicky, and herby, with just enough richness to feel special. Best of all, it’s a smart way to pack in protein and veggies without sacrificing taste.

Why This Recipe Works

• Lean but juicy: Ground turkey stays moist thanks to grated onion, egg, and Parmesan, plus a gentle sear before simmering in sauce.
• Balanced flavors: Pesto brings basil, garlic, and nuts, while a splash of cream and lemon keeps things lush but fresh.
• Fast cooking: Zucchini noodles cook in minutes, so dinner moves from stovetop to table quickly.
• Light yet satisfying: You get the cozy vibe of pasta and meatballs without the carb coma.
• Flexible: Easy to swap in dairy-free alternatives, gluten-free breadcrumbs, or store-bought pesto when time is tight.

Ingredients

• For the meatballs:
• 1 lb ground turkey (93% lean works best)
• 1/3 cup finely grated onion (with juices)
• 2 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1/3 cup breadcrumbs (use almond flour or gluten-free crumbs if needed)
• 1 large egg
• 1 tablespoon chopped fresh parsley (optional)
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1–2 tablespoons olive oil, for searing
• For the creamy pesto sauce:
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1/3 cup low-sodium chicken broth
• 1–2 teaspoons lemon juice, plus zest to taste
• Pinch of red pepper flakes (optional)
• Salt and pepper, to taste
• For the zucchini noodles:
• 3–4 medium zucchini, spiralized into “zoodles”
• 1 tablespoon olive oil
• Salt, to season
• To finish:
• Extra grated Parmesan
• Fresh basil leaves
• Lemon wedges

How to Make It

1. Prep the zucchini: Spiralize zucchini and place in a colander. Sprinkle with a little salt and let sit 10–15 minutes to draw out moisture.

   Pat dry with paper towels right before cooking.

2. Mix the meatballs: In a bowl, combine turkey, grated onion, garlic, Parmesan, breadcrumbs, egg, parsley, Italian seasoning, salt, and pepper. Stir until just combined. Do not overmix or the meatballs will be tough.
3. Form the balls: Use damp hands or a small scoop to form 1 to 1.5-inch meatballs. You should get about 16–20.
4. Sear the meatballs: Heat olive oil in a large skillet over medium heat.

   Add meatballs in a single layer and cook until browned on two sides, about 5–7 minutes total. They don’t need to be cooked through yet. Transfer to a plate.

5. Make the sauce: In the same skillet, lower the heat and add chicken broth, scraping up any browned bits.

   Stir in cream and pesto. Simmer 2–3 minutes until slightly thickened. Season with lemon juice, red pepper flakes, salt, and pepper.

6. Finish the meatballs: Return meatballs to the skillet.

   Cover and simmer gently 6–8 minutes, turning once, until cooked through (internal temp 165°F/74°C). The sauce should be creamy and glossy.

7. Cook the zoodles: In a separate pan, heat 1 tablespoon olive oil over medium-high. Add zucchini noodles and toss for 1–2 minutes, just until slightly softened. Don’t overcook—they should stay crisp-tender.
8. Combine and serve: Plate zoodles and spoon meatballs with sauce over the top.

   Finish with extra Parmesan, basil, and a squeeze of lemon.

Keeping It Fresh

• Store separately: Keep meatballs and sauce in one container and zoodles in another. This prevents soggy noodles.
• Refrigerate: Up to 3–4 days. Reheat meatballs gently on the stove over low heat, thinning with a splash of broth if needed.
• Freeze: Meatballs and sauce freeze well for up to 2 months.

  Freeze zoodles raw and cook fresh, or skip freezing the zoodles and spiralize when ready.

• Meal prep tip: Spiralize zucchini up to 2 days ahead and store in a paper towel–lined container to manage moisture.

Why This is Good for You

• Protein-packed: Turkey delivers lean protein to support muscle and keep you full.
• Veggie forward: Zucchini adds fiber, hydration, and micronutrients for a lighter plate.
• Healthy fats: Olive oil and pesto (often made with olive oil and nuts) bring heart-friendly fats that aid absorption of fat-soluble vitamins.
• Lower carb: Swapping pasta for zucchini keeps energy steady and reduces heavy post-meal fatigue.
• Customizable dairy: Using coconut milk or lighter cream allows you to tailor the richness and dairy content to your needs.

What Not to Do

• Don’t overwork the meat: Mixing too much compresses the turkey and makes dense meatballs.
• Don’t skip salting the zoodles: It’s the best way to avoid a watery plate.
• Don’t boil the sauce hard: A gentle simmer keeps the cream smooth and prevents splitting.
• Don’t crowd the pan: Sear meatballs in batches for better browning and flavor.
• Don’t overcook the zoodles: They go from crisp to mush in a minute. Pull them early.

Alternatives

• Dairy-free: Use dairy-free pesto and full-fat coconut milk. Finish with nutritional yeast instead of Parmesan.
• Gluten-free: Swap breadcrumbs for almond flour or gluten-free crumbs.

  Make sure your pesto is gluten-free.

• Different protein: Ground chicken or pork both work. For beef, reduce salt slightly and taste as you go.
• Veggie boost: Add sautéed mushrooms or baby spinach to the sauce. Wilt greens in during the last minute of simmering.
• Pasta option: Not into zoodles?

  Serve with spaghetti, or do a half-and-half mix of pasta and zucchini for balance.

• Lighter sauce: Use half-and-half or evaporated milk; simmer a bit longer to thicken. Or swap in more broth and a spoon of mascarpone for silkiness.

FAQ

Can I bake the meatballs instead of pan-searing?

Yes. Bake on a lined sheet at 400°F (205°C) for 12–15 minutes, or until just cooked through, then simmer briefly in the sauce to coat and infuse flavor.

What kind of pesto should I use?

Use a pesto you love the taste of on its own.

Traditional basil pesto with olive oil, Parmesan, pine nuts, and garlic is great. Almond or walnut pesto works too.

How do I keep zucchini noodles from getting soggy?

Salt them first, drain, and pat dry. Cook quickly over medium-high heat and avoid covering the pan.

Serve right away for the best texture.

Can I make this ahead?

Yes. Cook meatballs and sauce up to two days ahead. Store zoodles raw and sauté just before serving.

This keeps everything fresh and bouncy.

What if my sauce is too thick or too thin?

If it’s too thick, whisk in warm broth a little at a time. If too thin, simmer gently for a few minutes, or stir in a tablespoon of grated Parmesan to help it tighten.

Is there a nut-free option?

Choose a nut-free pesto (many use seeds like pumpkin or sunflower). Check labels if using store-bought, or make your own to control ingredients.

Can I use frozen zucchini noodles?

You can, but they release more water.

Cook from frozen in a hot pan and drain off any liquid before plating. Fresh zoodles give the best texture.

In Conclusion

Creamy Pesto Turkey Meatballs with Zucchini Noodles is the kind of meal that feels indulgent but leaves you light and energized. It’s packed with flavor, easy to customize, and weeknight-friendly.

With a few smart techniques—like salting the zoodles and gently simmering the sauce—you’ll get restaurant-worthy results at home. Keep this one in your rotation for a cozy, bright, and balanced dinner any day of the week.