Meatballs with Marinara over Zucchini or Quinoa


This recipe is one of our favorite Italian inspired dishes. These turkey meatballs are a great alternative to the typical heavier beef meatball. Our family enjoys them with a fresh marinara sauce over zucchini noodles or quinoa. You can also make them smaller and serve them as appetizers at your next party.


YIELD: Makes 24 meatballs & feeds 4-5 | Time: 1 hour


  • 1 Pound Ground Turkey

  • 1 Egg

  • 3 Tbsp Flax Meal

  • 1 Tablespoon Italian Seasonings

  • 1 Small Onion Sauteed

  • 1 tsp Salt

  • 1 tsp Pepper

  • ½ tsp Sage

  • ½ tsp Parsley

  • One large jar Marinara Sauce with no added sugar

  • Additional Onions and Bell Peppers for sauce (one of each)



Prepare meatballs by combining one pound of ground meat with egg, flax meal, sauteed onion and seasonings in a bowl.  Form mixture into small meatballs.  Place meatballs in a greased pyrex pan separated ½ inch apart.  Bake at 350 degrees for 20 minutes.  Remove from oven and turn meatballs over.  Cook for 5 additional minutes.  Remove from oven and add to sauce.

To prepare sauce, saute onion, and peppers until lightly cooked, then add the jar of marinara sauce.  Simmer on low while meatballs are cooking and ready to be added.  Prepare this ahead of time and then place sauce and meatballs in a crock pot on warm or low until dinner time.  Serve over cooked quinoa or spiralized zucchini.

*Spiralizer can be purchased online for approximately $20.  The spiralizer gives zucchini a noodle-like texture and appearance.