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Skip the carbs with a healthier spin on comfort food! These Turkey Veggie Meatballs with spaghetti squash are packed with protein, fiber, and flavor – a lighter take on traditional spaghetti and meatballs.
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Craving a hearty bowl of spaghetti and meatballs? Try this low-carb version with turkey veggie meatballs and spaghetti squash—a delicious, balanced take on the classic dish.
Perfect for the whole family, this recipe is made with lean ground turkey, fire-roasted tomatoes, hearty veggies, and a blend of aromatics and spices. Simple, healthy, and budget-friendly, they skip the breadcrumbs while packing in plenty of nutrition.
Looking for more low-calorie turkey meatball recipes? Try these Ground Chicken Meatballs, this Asian Meatball Recipe, or Breakfast Meatballs Recipe next!
Why You’ll Love This Recipe
- A Nutritious Spin: Packed with protein and fiber and low in saturated fat, thanks to lean ground turkey and the carb to veggie swap, this dish is a wholesome upgrade to classic spaghetti and beef meatballs—without the processed pasta or eggs.
- Family-Friendly: With familiar flavors and plenty of volume from the spaghetti squash noodles, this meal is ideal for feeding the whole family.
- Quick and Comforting: Ready in an hour, this simple yet satisfying turkey meatballs recipe delivers all the comforting taste, even on your busiest weeknights.
Ingredients
- Spaghetti Squash: A healthy and flavorful alternative to traditional pasta with a texture similar to spaghetti. You can also use acorn squash, delicata squash, spiralized zucchini (see tips section), or even whole grain or gluten-free pasta. For a low-carb option, try hearts of palm pasta—one of my favorites!
- 93% Ground Turkey: The main protein source, offering richness and texture while keeping the dish leaner than ground beef. I get mine from ButcherBox. You can swap the turkey for any ground meat—ground chicken, lean ground beef, or ground pork all work well. (see tips section)
- Fire Roasted Tomatoes: These tomatoes add a smoky, sweet flavor that enhances the sauce for both the squash noodles and healthy turkey meatballs, giving it a richer taste compared to regular canned tomatoes. If you don’t have fire-roasted tomatoes on hand, any canned crushed tomatoes will work just as well!
- Veggies: You can add or omit any of the veggies as you like. This recipe is very versatile!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Rice Option: For a more grain-like texture, serve the healthy meatballs over cauliflower rice as another low-carb option for this dish.
- For a Creamy Sauce: For a creamy, rich sauce that still keeps it light, blend the fire-roasted tomatoes with yogurt for added creaminess while maintaining protein and keeping calories in check.
- Make it Dairy-Free: To make this dish dairy-free, simply omit the cheese, opt for a dairy-free cheese, or use nutritional yeast for a cheesy flavor without the dairy.
How To Make Turkey Veggie Meatballs
Got an hour to whip up a wholesome classic without sacrificing time or flavor? These meatballs with veggies are easy to make in just 6 simple steps! Preheat your oven to 375°F, line a baking sheet with parchment paper, gather your ingredients, and let’s get cooking.
Step 1: Prep and Bake the Squash. Slice the squash in half lengthwise, remove the seeds with a fork, and bake them face down on the baking sheet for 40 minutes, covered with tin foil. Then, set aside to cool.
Step 2: Make the Noodles. Using the tines of a fork, scrape the cooled spaghetti squash noodles from the skins.
Step 3: Blend the Base. While the squash cooks, pulse the carrots, onion, zucchini and garlic in a blender or food processor until everything is minced.
Step 4: Add the Meat. Mix the veggie mixture with the ground meat, Italian seasoning, and red pepper flakes, until well combined.
Step 5: Form the Meatballs. Evenly divide and roll the meat mixture into 12 balls.
Step 6: Cook the Meatballs. Sauté them for 10 minutes on one side, then flip to cook for another 5-7 minutes.
Step 7: Make the Sauce and Serve. Reduce the heat to low, add the crushed tomatoes, and simmer for another 5-10 minutes. Add the spaghetti squash to the skillet, remove the pan from the heat, garnish with fresh parsley and parmesan cheese, and serve!
Expert Tips
- Slicing Squash: To make slicing the squash easier, microwave it for 2 minutes before cutting.
- For Zucchini Noodles: If using spiralized zucchini instead of spaghetti squash, keep them separate from the sauce until just before serving to prevent them from getting soggy.
- Protein Swap: If using ground beef, add an egg to help bind them together. Beef or pork will need a longer simmering time in the sauce to become tender.
- Storing: Store these low fat turkey meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer (once cooked with the sauce) for up to 6 months. I do not recommend freezing the spaghetti squash. To reheat, use the microwave, oven (at 300°F), or a skillet on the stovetop.
Serving Suggestions
There are countless ways to enjoy healthy ground turkey meatballs! While this recipe gives you a classic spaghetti and meatballs option, they’re versatile enough to serve in other meals or even as a high-protein snack. Here are a few of my favorites for some inspiration.
- Add these turkey meatballs with veggies to satisfying side dishes like Brussels sprouts with apples or cauliflower au gratin recipe for a complete meal.
- Cook the tomato sauce separately and create a dipping bar with options like this cranberry sauce recipe, low carb barbecue sauce, and the best stir fry sauce for a fun way to snack.
- Pair them with any pasta dish of your choice, such as pasta and fagioli, macaroni and cheese with cottage cheese, or this lazy lasagna recipe for an extra punch of protein or for the ultimate comfort meal!
Recipe FAQs
Yes, you can. If you’d prefer to bake them for this recipe, you can follow my baked ground turkey meatball recipe. However, I recommend adding them to the sauce in a skillet after baking for extra richness!
If you’re using ground turkey or chicken, you don’t need to add an egg to help the meatballs hold together, although you can if you prefer. For ground pork or beef, adding an egg is necessary to bind them.
When mixing the ingredients, be gentle with the ground turkey. Over-mixing will make the turkey veggie balls tough.
Baking them gives them great flavor, but pan-frying them—especially when using a sauce like in this recipe—adds moisture and richness just as effectively.
More Juicy Meatball Recipes
If you tried this Turkey Veggie Meatballs recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Turkey Veggie Meatballs With Spaghetti Squash
Ingredients
- 1 lb 93% Ground Turkey
- 1 Spaghetti Squash
- 28 oz Fire Roasted Crushed Tomatoes
- ½ cup Fresh Parsley, If you use dried parsley, add 1 tablespoon.
- 1 tablespoon Extra Virgin Olive Oil
- 1 ¼ teaspoons Italian Seasoning
- ½ teaspoon Garlic, minced
- ½ teaspoon Red Pepper Flakes
- 1 Zucchini, peeled and shredded
- ½ Yellow Onion, finley chopped
- ½ cup Carrots, shredded (2 medium carrots)
- 4 tablespoons Parmesan, optional, omit for Paleo
Instructions
- Preheat oven to 375 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise. I microwave mine 2 minutes to make slicing easier. Remove the seeds with a fork then place the sliced spaghetti squash facing down on the baking sheet. Cover with tinfoil.
- Bake 40 minutes then remove from the oven to cool.
- Shred the carrots, onion, zucchini and garlic by pulsing them in a blender or food processor.
- In a mixing bowl, combine the veggies, ground meat, Italian seasoning and red pepper flakes. Mix together then form into 12 meatballs.
- Add the olive oil to a large skillet with the meatballs. Cook the meatballs 10 minutes then flip and cook another 5-7 minutes.
- Reduce the heat to low then add the crushed tomatoes with juices to the skillet with the meatballs.
- Cook meatballs 10 minutes then flip and cook another 5-10 minutes.
- Remove the spaghetti squash from the skins using a fork as the sauce simmers. Add the spaghetti squash to the skillet.
- Remove from the heat. Top with fresh parsley and parmesan as desired and serve!
Notes
- Slicing Squash: Microwave the squash for 2 minutes before cutting to make it easier to slice.
- For Zucchini Noodles: Keep spiralized zucchini separate from the sauce to avoid sogginess.
- Storing: Store leftovers in an airtight container for up to 4 days or freeze cooked meatballs with sauce for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I should definitely try this turkey breast some day, looks yummy!
One of my fav recipes.
Hi Megan,
I know what you mean about becoming a photo collector, it happens to a blogger. Your Turkey Veggie Meatballs look delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
Oh my goodness – those meatballs look delicious!
Thank you Sarah!
Omg another winner. Can you tell someone’s playing catch up.
Catching up is hard. I feel like I’m missing everything and thanks!
This looks amazing! I’m gathering healthy recipes for my upcoming Whole30 challenge, so I’ll be saving this one. Thanks for sharing at the #HomeMattersParty – we hope to see you again next week 🙂
Good timing for the recipe. Good luck with Whole30. I did it awhile back. It really changed the way I thought about food.
I have jost started bloggin so I really appreciate that tip! Thank you! I never knew that about naming images. Time to get on that 😉
Yes! Start early. It’s a mess otherwise. 🙂
hahaha, totally with you there–I have the weirdest picture collection on my phone. 😡
This looks super good! <3
Thank you! Good look with your collection.