How to Make a Zucchini Noodle Bowl with Meatballs

This Zucchini Noodle Bowl with Meatballs is the perfect mix of cozy and clean. Classic meatballs are paired with fresh zucchini noodles for a lighter, low-carb alternative to spaghetti and meatballs. The dish is packed with flavor, protein, and vibrant veggies—ideal for a balanced dinner that satisfies without the heaviness.

Why You’ll Love This Recipe

Low-Carb & Satisfying: Zucchini noodles keep things light without sacrificing that pasta vibe.
Protein-Packed: Juicy, seasoned meatballs make this bowl hearty and fulfilling.
Great for Meal Prep: Store leftovers for a grab-and-go lunch or a second dinner.
Saucy & Fresh: A simple tomato sauce brings everything together with warmth and depth.

Ingredients

For the Meatballs:

• 1 lb lean ground turkey or chicken
• 1/4 cup whole wheat breadcrumbs or almond flour
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: chopped parsley for garnish

For the Zucchini Noodles & Sauce:

• 4 medium zucchinis, spiralized
• 1 teaspoon olive oil
• 1 cup marinara or crushed tomatoes (low-sugar variety)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon grated Parmesan for topping

Instructions

Make the Meatballs:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, combine ground meat, breadcrumbs (or almond flour), egg, Parmesan, garlic, Italian seasoning, salt, and pepper.
• Mix gently until combined, then form into 16 small meatballs.
• Place on the baking sheet and bake for 18–20 minutes, or until golden and cooked through.

Sauté the Zoodles:

• Heat olive oil in a large skillet over medium heat. Add spiralized zucchini and sauté for 2–3 minutes until just tender (not mushy).
• Season with salt and pepper, then transfer to serving bowls to avoid overcooking.

Warm the Sauce:

• In the same skillet, add marinara sauce and red pepper flakes if using. Simmer for 3–4 minutes.
• Add the baked meatballs into the sauce and gently toss to coat.

Assemble the Bowl:

• Place zucchini noodles in each bowl, top with meatballs and sauce.
• Sprinkle with Parmesan cheese and fresh parsley if desired. Serve warm.

Nutritional Information (Per Serving, Approximate)

• Calories: 280
• Carbs: 9g
• Protein: 28g
• Fat: 14g
• Fiber: 3g
• Sugar: 5g

Tips for Success

• Use a Spiralizer or Store-Bought Zoodles: Fresh is best, but pre-packaged zucchini noodles save time.
• Don’t Overcook the Zoodles: Light sautéing keeps them firm and fresh, not watery.
• Make-Ahead Meatballs: Cook a double batch and freeze for future meals.
• Add Veggies: Mix in chopped spinach or bell peppers to the sauce for extra nutrition.

Why This Recipe Works

• Light Yet Hearty: Zucchini noodles offer a clean, low-carb base while the meatballs provide richness.
• Customizable: Works with turkey, chicken, or plant-based meat alternatives.
• Flavor-Packed: A simple sauce with herbs and spices makes it crave-worthy.
• Quick & Clean: Minimal prep, easy cleanup, and perfect for busy nights.

This Zucchini Noodle Bowl with Meatballs brings together the best of both worlds—comfort and health. It’s packed with flavor, easy to whip up, and satisfying enough to keep you full and happy. Whether you’re trying to eat lighter or just love a good bowl of cozy goodness, this dish delivers every time.