Grilled Lemon Herb Turkey Meatballs with Zucchini Noodles
These grilled turkey meatballs are a grain-free Mediterranean delicacy served over hand-spiraled zucchini. Fresh lemon and parsley provide a bright acidity that balances the savory, flame-kissed poultry for a high-protein lunch. It is an ideal meal for those following strict Paleo guidelines while craving authentic Italian flavors.
Ingredients
- Ground turkey (93% lean)1.5 lbs
- Fresh parsley, finely chopped1/4 cup
- Fresh oregano, minced1 tbsp
- Lemon zest2 tbsp
- Garlic, minced3 cloves
- Almond flour1/3 cup
- Zucchini, spiraled4 large
- Extra virgin olive oil3 tbsp
- Sea salt and black pepperto taste
Instructions
- 1
Preheat your outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with olive oil.
- 2
Combine ground turkey, parsley, oregano, lemon zest, two cloves of minced garlic, almond flour, salt, and pepper in a large mixing bowl.
- 3
Form the turkey mixture into one-inch balls using your hands, ensuring they are packed tightly enough to stay together on the grill.
- 4
Thread the turkey meatballs onto metal or soaked wooden skewers, leaving a small space between each one to ensure even cooking.
- 5
Grill the meatballs for ten to twelve minutes, rotating occasionally, until the internal temperature reaches 165 degrees Fahrenheit and they are charred.
- 6
Sauté the zucchini noodles in a pan with the remaining garlic and olive oil for three minutes until just tender but not mushy.
- 7
Serve the grilled meatballs directly over the warm zucchini noodles and garnish with an extra squeeze of fresh lemon juice.
Tutor's tips
- •Soak wooden skewers for at least thirty minutes before grilling to prevent them from catching fire.
- •Do not overcook the zucchini noodles; they should retain a slight crunch to mimic the texture of al dente pasta.
- •Wet your hands slightly before rolling the meatballs to prevent the lean turkey mixture from sticking to your skin.
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Frequently asked
- Can I bake the meatballs instead of grilling them?
- Yes, you can bake the meatballs in a preheated oven at 400 degrees Fahrenheit for about 15 to 20 minutes. While you will miss out on the smoky char from the grill, the lemon and herb flavors will still be prominent and delicious. Use a wire rack to help them brown evenly.
- What can I use instead of almond flour?
- If you have a nut allergy or prefer a different binder, coconut flour can be used, though you should reduce the amount to two tablespoons as it is highly absorbent. Alternatively, you can omit the flour entirely, but the meatballs may be slightly denser and less moist without a binder.
- How do I prevent the zucchini noodles from getting watery?
- Zucchini naturally releases water when heated. To prevent a soggy dish, sprinkle the raw noodles with salt and let them sit for ten minutes, then pat them dry with a paper towel. Sautéing them very briefly over high heat also helps moisture evaporate rather than pool in the pan.
- Is this recipe suitable for meal prep?
- Absolutely. You can grill the meatballs in advance and store them in the refrigerator for up to four days. However, it is best to spiralize and cook the zucchini noodles fresh, as they tend to lose their structural integrity and become soft when reheated or stored for long periods.