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Home » Recipes » Dinner

Turkey Veggie Meatballs with Spaghetti Squash

Published: Nov 28, 2022 · Modified: Jun 6, 2025 by Megan

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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.

Turkey veggie meatballs in a skillet over spaghetti squash.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations & Dietary Modifications
  • How To Make Turkey Veggie Meatballs
  • Expert Tips
  • Serving Suggestions
  • Recipe FAQs
  • More Juicy Meatball Recipes
  • Turkey Veggie Meatballs With Spaghetti Squash

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

Healthy meatballs with spaghetti squash ingredients on the counter with text labels.
  • 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.

Spaghetti squash cut in half and face down on a baking tray.

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.

Spaghetti squash removed from skin and in a bowl.

Step 2: Make the Noodles. Using the tines of a fork, scrape the cooled spaghetti squash noodles from the skins.

Vegetables chopped in a food processor.

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.

Ground turkey in a bowl with vegetable mixture.

Step 4: Add the Meat. Mix the veggie mixture with the ground meat, Italian seasoning, and red pepper flakes, until well combined.

Meatballs shaped on a baking pan.

Step 5: Form the Meatballs. Evenly divide and roll the meat mixture into 12 balls.

Meatballs browned in a skillet.

Step 6: Cook the Meatballs. Sauté them for 10 minutes on one side, then flip to cook for another 5-7 minutes.

Turkey veggie meatballs in a skillet with tomato sauce.

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.
Healthy Turkey Veggie Meatballs with Spaghetti Squash on a plate.

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, healthy barbeque 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

Can you bake these turkey and veggie meatballs?

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!

Should I add eggs to make meatballs?

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.

Why are my veggie turkey meatballs tough?

When mixing the ingredients, be gentle with the ground turkey. Over-mixing will make the turkey veggie balls tough.

Are meatballs better baked or pan fried?

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.

A plate of turkey veggie meatballs in red sauce with a fork to the side.

More Juicy Meatball Recipes

  • Meal Prep Asian Salmon Meatballs! These orange sweetened meatballs are flavored with Asian seasonings & have hidden veggies. Made with salmon for a high protein, omega-3 packed meal. Easy to make in under 30 minutes. Pair with a salad, cauliflower rice, or brown rice for a quick meal prep. Low Carb + Paleo + Gluten Free + Low Calorie 
    Meal Prep Asian Salmon Meatballs
  • Healthy Buffalo Chicken Meatballs are a low calorie appetizer or meal that's easy to meal prep, delicious and perfect for a balanced protein meal or snack!
    Low Calorie Buffalo Chicken Meatballs
  • Instant Pot Spaghetti Meatballs
  • Healthy Zucchini Parmesan Meatballs! Baked in less than 30 midnutes & freezable. These meatballs are perfect for meal prepping, a quick weeknight dinner or serving as an appetizer. Gluten Free + Low Calorie
    Low Carb Zucchini Parmesan Meatballs {GF, Low Cal}

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 in tomato sauce in a skillet.

Turkey Veggie Meatballs With Spaghetti Squash

Megan Olson
These Turkey Veggie Meatballs with spaghetti squash offer a wholesome, low-carb take on the classic spaghetti and meatballs. Packed with lean protein and fiber, they're a nutritious, satisfying option for a family-friendly meal. Easy to make and full of richness, this recipe is a go-to for busy weeknights.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine American
Servings 4 servings
Calories 385 kcal

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 ÂĽ 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

Serving: 1servingCalories: 385kcalCarbohydrates: 37gProtein: 29gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 87mgSodium: 485mgPotassium: 1343mgFiber: 9gSugar: 18gVitamin A: 4326IUVitamin C: 44mgCalcium: 244mgIron: 6mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Mai T. says

    March 28, 2015 at 5:03 am

    I should definitely try this turkey breast some day, looks yummy!

    Reply
    • Megan says

      March 29, 2015 at 6:33 pm

      One of my fav recipes.

      Reply
  2. Miz Helen says

    March 08, 2015 at 11:11 am

    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

    Reply
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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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