Garlic Butter Turkey Meatballs with Zucchini Noodles
Nutrition unverified · 4 servings · US measures · 15 min publisher preparation per four-serving batch
Total time: 30 min
Garlic Butter Turkey Meatballs with Zucchini Noodles, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Before forming meatballs, divide the listed cilantro between mixture and garnish to preference; source gives no fixed split. Chili flakes are optional in the mixture and at the zucchini stage. | |
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | |
| Mix turkey, optional pork, cheese, grated meatball garlic, Italian seasoning, optional bouillon, some cilantro, optional chili and seasoning; form medium meatballs. Brown in two-thirds of the butter over medium-low for 8–10 min, basting, until 165°F; reserve. In the same skillet use remaining butter with minced zucchini garlic, lemon, hot sauce and optional chili. Toss zucchini 3–4 min, return meatballs 1–2 min, finish with remaining cilantro. The listed cilantro and chili amounts are totals across their stages; source specifies no numeric split. | |
Ingredients
- ½ lb ground turkey meat(220g) is the source parenthetical; original US quantity controls.
- ½ lb ground pork meatsee recipe notes) · (220g) is the source parenthetical; original US quantity controls. (optional Optional; excluded or included as stated in the publisher nutrition.
- ½ cup shredded mozzarellaprovolone…) · (or cheddar
- 4 count Garlic for meatballsgrated
- 2 count Garlic for zucchiniminced
- 1 tsp Italian seasoning
- ½ tsp red crushed chili pepper flakesoptional · Optional; excluded or included as stated in the publisher nutrition.
- 1 count crumbled bouillon cubeoptional · Optional; excluded or included as stated in the publisher nutrition.
- to taste Salt and fresh cracked black pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
- 1 cup fresh chopped cilantrodivided · (or parsley)
- 3 tbsp butter
- 4 count medium zucchinispiralized
- ½ count lemonjuice · Juice of 1/2 lemon
- 1 tbsp hot sauce of your choice(we used Sriracha)
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
- Spiralizer, unless using ready-spiralized zucchini
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Combine turkey, optional pork, cheese, grated garlic, seasoning, optional bouillon and chili flakes, some of the cilantro, salt and pepper. Form medium meatballs.
- Step 2
Heat two-thirds of the butter over medium-low heat. Brown meatballs on all sides for 8–10 minutes, basting with pan juices; continue until poultry mixture reaches 165°F. Reserve.
- Step 3
Use remaining butter with lemon juice, hot sauce, minced garlic and optional flakes. Toss zucchini noodles for 3–4 minutes, keeping them slightly crisp.
- Step 4
Return meatballs for 1–2 minutes. Finish with reserved cilantro or parsley.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 367 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: Garlic Butter Turkey Meatballs with Zucchini Noodles
https://www.eatwell101.com/garlic-butter-meatballs-with-lemon-zucchini-noodles - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.