Five-Ingredient Turkey Meatballs with Whole Wheat Pasta

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

5 from 3 votes

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!

Prep Time15

Cook Time30

Course: dinner, pasta

Cuisine: American, Italian

Servings:

Calories: 698kcal

Author: Leigh Anderson

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