Enjoy a delicious and healthy Turkey Meatball Zoodle Alfredo. This low-carb dish features tender turkey meatballs and zucchini noodles tossed in a creamy Alfredo sauce. It’s a satisfying meal that’s perfect for a weeknight dinner.
Author:Mei Sprout
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baking and Stovetop
Cuisine:Italian-American
Diet:Low Carb
Ingredients
Scale
1 lb ground turkey
1/4 cup almond flour
1 large egg
1/4 cup grated Parmesan cheese
1 tsp dried Italian seasoning
1/2 tsp garlic powder
Salt and black pepper to taste
2 medium zucchinis, spiralized
4 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, combine ground turkey, almond flour, egg, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Roll the mixture into small meatballs (about 1-inch diameter).
Place meatballs on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until cooked through and browned.
While meatballs are baking, prepare the zucchini noodles.
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Stir in 1/2 cup Parmesan cheese and nutmeg. Cook, stirring, until the sauce thickens, about 3-5 minutes.
Add the spiralized zucchini noodles to the skillet and toss to coat with the Alfredo sauce. Cook for 2-3 minutes until the noodles are tender-crisp.
Add the cooked turkey meatballs to the skillet and toss gently to combine with the zoodles and sauce.
Serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the sauce.
Garnish with fresh parsley or basil if desired.
Ensure your zucchini noodles are not overcooked to maintain a slight crispness.