Turkey Meatball Muffins with Zoodles


I have come across many turkey meatball and/or turkey mini-meat loaf recipes and I adapted them to work for me and my “it must be easy, quick and minimum ingredients”. This recipe is also gluten free and low carb. You could also halve the recipe for less meatloaves. I save the extras to eat as leftovers.


1 medium (approx 1c) zucchini- use spiral-er/vegetti to make zucchini noodles

2 lbs lean ground turkey

1/2 bag of frozen tri color pepper/onion blend

1tbsp garlic powder

1tbsp oregano

1tsp Mrs Dash Fiesta Lime

1tsp black pepper

1tsp Himalayan pink salt

1tsp chili powder

2 eggs


Preheat oven to 400 degrees. Spray muffin tin pan. In medium bowl: mix all ingredients by hand. Form into even balls and put into muffin tins. Makes approx 20 “mini meatloaves”  Bake in oven for 30 minutes.


When done, spiralize zucchini. You can then steam, or sautee with a little olive oil in a skillet. Serve with meatballs on top and a dash of hot sauce. You can also add some marinara sauce if you want it more pasta-like.


Nutritional Information for 1 serving/5 meatballs

Calories: 272

Protein: 36g

Fat: 6g

Carbs: 0.3g

Fix Containers: 1.5 Red, 1.5 green if served with zoodles