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Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 20 Ounces Raw Ground 95-97% Lean Ground Turkey

  2. 1/2 Cup Reduced Fat Mozzarella Cheese

  3. 1/2 Teaspoon Garlic Powder

  4. 1 Teaspoon Dried Basil

  5. 1/2 Teaspoon Dried Oregano

  6. 1 Chicken Bouillon Cube, Crumbled

  7. 1/4 Teaspoon Salt

  8. 1/4 Teaspoon Black Pepper

  9. 1 Cup Cilantro, Chopped

  10. 1 1/2 Tablespoon Light Butter

  11. 4 1/2 Cups Zucchini Noddles

  12. 1/4 Teaspoon Garlic Powder

  13. 1 Tablespoon Light Butter

  14. 1 Tablespoon Lemon Juice

  15. 1 Tablespoon Frank's Hot Sauce


In a large bowl, combine ground turkey, mozzarella cheese, 1/2 teaspoon garlic powder, basil, oregano, crumbled chicken bouillon cube, salt, black pepper, and cilantro. Save a little cilantro for garnishing if desired. Mix well and form 18 meatballs. Divide the meat mixture into 3 equal portions by weighing it out. Then make 6 meatballs out of each portion. Melt 1 1/2 tablespoons of light butter in a large skillet over medium-low heat. Cook the meatballs for eight to ten minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove meatballs to a plate and set them aside. In the same skillet, melt 1 tablespoon of light butter. Add lemon juice, Frank's hot sauce, and 1/4 teaspoon garlic powder. Stir in zucchini noodles and cook for three to four minutes until zucchini is done but still crisp. Move zucchini aside and add the meatballs back to the skillet and reheat for a minute or two. Serve immediately. Enjoy.


Turkey is a healthy alternative when you are craving meatballs or any dish that calls for beef. Turkey is low in fat and rich in protein.

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