Italian Turkey Meatballs with Zucchini Noodles


Full-force into your new year resolutions? I’ve made some healthy eating intentions of my own, particularly after an indulgent winter holiday with all. the. carbs, y’all.

Lean proteins are key to keeping healthy this time of year, and I’m a huge advocate of Honeysuckle White’s turkey products to guide your at-home meals through January, February, and beyond. In addition to the lean ground turkey I buy on an almost-weekly basis to have on hand in our fridge, the brand has a creative variety of ready-to-cook entrees to help you stick your goals, including Spinach & Kale Turkey Patties, Cheese Stuffed Italian Meatballs (if you’re on-the-go and don’t have time to make them on your own!) and HomeStyle Turkey Meatloaf!


Photography by Christen Jones


Honeysuckle White and sister-brand Shady Brook Farms are the only major/national turkey brands to exclusively provide family farm-raised turkeys (which I experienced first-hand in Missouri last fall!), so you can feel good about not only your new healthy eating routine, but also about serving these honest turkey products to family and friends.

The turkey I use in this recipe (and all future recipes requiring turkey, let’s be real) is raised with zero growth-promoting antibiotics and no added hormones or steroids. Not only is Honeysuckle White nutritious and seriously delicious, but it’s committed to food transparency. I don’t know about you, but I feel good knowing the source of my ingredients versus avoiding the contemplation all-together.

This recipe is incredibly simple and incredibly flavorful. The prep takes minutes, and the oven-baked approach ensures an even bake (and easy clean-up) for your meatballs. Feel free to double your batch and freeze for a savory breakfast bite (sans marinara sauce) or a weeknight dinner solution when you’re too busy to even consider cooking.


Serves 6-8 (approximately 24 meatballs)

2 1-lb. packages of Honeysuckle White 93% lean ground turkey
1/2 cup grated parmesan cheese (plus more for serving)
2 large eggs, whisked
1/2 cup almond flour (or whole wheat flour)
4 cloves garlic, minced (I like extra, you can pull back a clove if you’re not a huge fan!)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, finely chopped
2 jars of your favorite marinara (I love Rao’s or Whole Foods’ four cheese)
4 large zucchinis, spiralized

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. In a large bowl, mix all ingredients (except marinara and zucchini, of course) until well-combined. Use an ice-cream scooper to form heaping tablespoon meatballs — roll with your hands and place on the parchment paper until all of the mixture is used.

3. Bake meatballs for 20-22 minutes, until golden and tender. While baking, bring marinara sauce in a large pot to a boil and immediately turn down to simmer. Once meatballs are removed from the oven, carefully transfer the meatballs to the pot (careful not to splatter!) and simmer for about 5-10 minutes.

4. Season raw zucchini noodles with a little salt and pepper, and place in a large serving bowl. The piping-hot marinara will cook the zoodles almost instantly, so no need to dirty a separate pan! Pour meatballs and sauce over zoodles and toss. Serve in individual bowls with a sprinkle of parmesan and red pepper flakes.


This post is brought to you by Honeysuckle White and sister-brand Shady Brook Farms. Thank you for being supportive of my sponsors!