Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Zucchinis are naturally very moist. When cooking them, they will render water which can cause your noodles to become soggy and/or your sauce to become watery. In order to prevent this, sprinkle salt onto your spiralized noodles prior to cooking to help extract that moisture. Let them sit for a while with the salt before cooking for perfectly cooked zucchini noodles!


  • 1 lb lean ground turkey meat (455g)
  • ½ cup shredded mozzarella (you can sub in cheddar)
  • 6 cloves garlic (4 grated + 2 minced)
  • 1 crumbled bouillon cube
  • 1 cup chopped cilantro
  • juice from ½ squeezed lemon
  • 3 tablespoons ghee (or butter)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red crushed chili pepper flakes
  • Salt & pepper to taste
  • 4 medium zucchinis spiralized (or 1 pack pre spiralized zucchini noodles)


1) In large bowl, combine ground turkey, cheese, grated garlic, italian seasoning, bouillon cube, red chilli flakes, chopped cilantro, and salt & pepper. Mix well and then form into medium balls! Set aside.

2) Melt 2 tablespoons ghee (or butter) in large skillet over low heat. Add in your turkey meatballs and cook for 6-10 minutes (or until cooked through). Make sure you cover them in butter, then remove and add to a plate.

3) In same skillet, add remaining butter, lemon juice, hot sauce, minced garlic, more chili flakes if you want it spicy (and it’ll boost your metabolism), and zucchini noodles. Cook for 3 to 4 minutes, stirring regularly. The zucchini noodles are done when they are nice and crisp!

4) Move the low carb zucchini noodles over, add the turkey meatballs back in, and reheat for a couple minutes! Enjoy the leanness!