Go Back
+ servings

Zoodles with Turkey Meatballs in Roasted Red Pepper Sauce

These zucchini noodles with turkey meatballs are tossed in a roasted red pepper sauce for an easy gluten-free meal that is perfect for an easy weeknight meal.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 393kcal
Author: Megan


For the Zoodles

  • 4 zucchini
  • 1 tbsp avocado oil or olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

For the Roasted Red Pepper Sauce:

  • 2 red bell peppers (cut into 4 pieces (seeds removed))
  • 4 tbsp avocado oil or olive oil (divided)
  • 1/4 cup diced onion (about 1/2 medium onion)
  • 1 clove garlic
  • 4 tbsp unsweetened almond milk
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp pepper

For the Meatballs

  • 1 lb ground turkey
  • 1/2 cup packed fresh spinach (chopped)
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 cloves garlic (minced)
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp ground black pepper


  • Preheat oven to 400F.
  • On a baking sheet, toss red bell peppers and 1 tablespoon of oil together and lay in a single layer. Roast for 25-30 minutes, until the bell peppers are tender and there are some black char marks.
  • In the meantime, start making your turkey meatballs. In a large bowl combine ground turkey, spinach, coconut flour, salt, thyme, oregano, garlic, 1 tablespoon of oil and black pepper. Mix until combined well. Roll into small meatballs - you'll get about 15 out of a batch. Line a baking sheet with foil and place meatballs on the sheet. Bake for 12-15 minutes, until baked through.
  • While the meatballs are cooking, in a small skillet, combine 1/4 cup diced onion and 1 clove of garlic in 1 tbsp of oil. Saute for 5 minutes until soft and fragrant. Add to a food processor with the bell pepper when it's ready. Then also add almond milk, oregano, thyme, rosemary, salt, black pepper, 2 tbsp of avocado oil or olive oil. Process until combined and smooth.
  • Use a vegetable spiralizer to turn the zucchini into noodles. In a skillet (can be the same one we used before), add the zucchini with the oil and saute for 2-3 minutes. Sprinkle with salt and pepper.
  • To assemble, top the zucchini with the roasted red pepper sauce and 3-4 meatballs.


*I use this spiralizer (affiliate link)


Calories: 393kcal | Carbohydrates: 14g | Protein: 30g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1124mg | Potassium: 1007mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2635IU | Vitamin C: 113.4mg | Calcium: 73mg | Iron: 2.7mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!