Five-Ingredient Turkey Meatballs with Whole Wheat Pasta

Tender, juicy meatballs and hearty whole wheat pasta. This recipe is healthy, kid-friendly and so easy to make. The best part? This entire meal only requires 5-simple ingredients!

a dutch oven filled with meatballs and sauce with a gold spoon and a bowl of pasta on the side.

In this hearty weeknight meal turkey meatballs are seared in a skillet until golden brown, then simmered in you’re favorite store-bought marinara sauce and served with whole wheat pasta and lots of grated parmesan cheese. The secret ingredient to these meatballs is… grated zucchini! The zucchini adds a ton of moisture and keeps the meatballs tender and juicy!

Looking for the perfect pairing? Serve 5-Ingredient Turkey Meatballs along side; Kale Caesar Salad and Broccolini with Calabrian Chilis.

Ingredients You’ll Need

All you need is 5-Simple ingredients: ground turkey, zucchini, parmesan cheese, whole wheat pasta and a jar of your favorite marinara sauce. note: salt, pepper and oil are all fair game for 5-Ingredient meals and therefor don’t count towards the total 5.

recipe ingredients: a jar of tomato sauce, a bowl of parmesan cheese, a box of whole wheat pasta, one zucchini and a package of ground turkey

Recipe Step by Step:

Step 1. Mix and Portion the Meatballs

Mix together the meatball ingredients: grated zucchini, ground turkey, parmesan cheese, salt and pepper. Next portion and roll the mixture into meatballs. Pro tip: use a cookie scoop. It makes this task so quick and easy!

left: meatball mix in a clear glass mixing bowl. right: 15 raw turkey meatballs on a baking tray

Step 2. Sear and Simmer

In a large pot sear the meatballs until they’re golden brown on all sides then pour in the sauce and simmer until the meatballs are cooked through.

left: a white enamel dutch oven browning turkey meatballs. right: meatballs in tomato sauce in a dutch oven

Step 3. Serve

Serve your turkey meatballs with freshly cooked pasta, sauce and extra parmesan cheese on the side!

FAQs and Expert Tips

Can I use chicken/beef/pork instead of turkey?

Sure! You can use any type of ground meat for these meatballs.

How do I know if the meatballs are cooked through?

My favorite method for testing meatball doneness is to just break one open and see if it’s cooked inside. If you prefer a more civilized approach use a thermometer and look for a temperature of 160F, or higher.

Can I serve this recipe with gluten-free pasta?

Absolutely! You could serve these meatballs with any kind of pasta you like or even spaghetti squash or zucchini noodles.

A close up image of turkey meatballs in a pot with red tomato sauce and grated parmesan cheese and a gold spoon

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a dutch oven filled with meatballs and sauce with a gold spoon and a bowl of pasta on the side.

Five-Ingredient Turkey Meatballs with Whole Wheat Pasta

Tender, juicy meatballs and hearty whole wheat pasta. This recipe is healthy, kid-friendly and so easy to make! The best part? This entire meal only requires 5-simple ingredients!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 698kcal

Ingredients

  • 1 24oz jar marinara sauce
  • 2 lbs ground turkey
  • 1 large zucchini
  • 1/3 c grated parmesan cheese
  • 1 lb whole wheat pasta
  • salt and pepper
  • 3 tbsp olive oil

Instructions

  • Place a box grater over a clean kitchen towel (or a few layers of paper towel) and then grate the zucchini directly onto the towel. Fold up the edges of the towel and firmly ring out the excess moisture. Set aside.
  • In a large bowl use clean hands or a spoon to mix together the ground turkey, grated zucchini, parmesan cheese and a generous pinch of salt and pepper. Scoop and roll the mixture into 24 golf-ball sized meatballs.
  • Heat a large pot over medium heat. Pour the olive oil into the pan then brown the meatballs on all sides. You may need to do this in two batches depending on the size of your pot.
  • Once the meatballs are nice and brown pour the sauce into the pot. Cover and simmer on low for 10-15 minutes or until the meatballs are cooked through. While the meatballs are simmering cook and drain the pasta.
  • Divide the pasta and meatballs between bowls. Top with lots of grated parmesan and serve immediately!

Notes

 
How to test meatballs for doneness:
  • My favorite method for testing meatball doneness is to just break one open and see if it’s cooked inside. If you prefer a more civilized approach use a thermometer and look for a temperature of 160F, or higher.
Make Ahead and Reheating Instructions:
  • If prepping the meatballs ahead, allow them to cool to room temperature and then place them in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat over low heat in a saucepan or in the microwave.

Nutrition

Calories: 698kcal | Carbohydrates: 88g | Protein: 74g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 260mg | Potassium: 1135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 6mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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