Vegan Turkey Meatballs with Zucchini Noodles
Total time45 min
Prep time20 min
Cook time25 min
4.7(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup almond flour
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the zucchini noodles
- 4 medium zucchini, spiralized into noodles
- 3 cloves garlic, thinly sliced
- 2 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with 1 tbsp of the olive oil (from the meatball portion).
- 2
In a large mixing bowl, combine the ground turkey, egg, almond flour, minced garlic, parsley, oregano, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!