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Easy Mexican Meatballs With Zucchini Noodles
5 from 6 votes

Easy Mexican Meatballs With Zucchini Noodles

These delicious turkey meatballs are packed with flavor and totally gluten-free. Add zoodles and a smoky spiced tomato sauce, and you've got a fiesta in your mouth!

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 People
Calories: 592 kcal
Course: Main Course, Dinner
Cuisine: Mexican, Mexican-American Fusion

Ingredients

For The Meatballs:
  • 1 pound ground turkey 93% lean
  • 1/4 cup cheddar cheese grated
  • 3 tablespoons cream cheese softened, low-fat
  • 3 tablespoons green onion diced
  • 1/4 cup red onion diced
  • 3 tablespoons cilantro chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin ground
  • 1 tablespoon garlic minced
For The Sauce:
  • 1/2 tablespoon olive oil
  • 1/3 cup red onion diced
  • 1/2 tablespoon garlic minced
  • 2 1/2 cups crushed tomatoes
  • 1/2 cup mild salsa
  • 1 tablespoon chile in adobo sauce diced
  • 1 tablespoon adobo sauce
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup corn frozen
For The Zoodles:
  • 8 zucchini medium
  • salt
  • cilantro for garnish, optional, additional
  • cheddar cheese for garnish, optional, additional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Mix all the meatball ingredients together until well mixed. Form the mixture into about 20 small balls and place on an ungreased cookie sheet; a cookie scoop is useful for portioning the mixture out.
  3. Bake for 10 to12 minutes until golden brown and no longer pink inside.
  4. While the meatballs cook, make the sauce. Heat the olive oil in a large pan over medium heat.
  5. Add the red onion and garlic and cook, stirring, until soft, about 3 minutes.
  6. Add the crushed tomatoes, salsa, diced chile in adobo sauce, and the adobo sauce. Stir until well combined.
  7. Add the cumin, paprika, salt, and frozen corn (no need to thaw it). Stir until everything is well mixed. Bring to a boil. Lower the heat and simmer 10 minutes.
  8. While the sauce simmers, spray a large pan with cooking spray and heat over high heat.
  9. Add the zucchini noodles and cook, stirring frequenly, until golden brown, about 5 to 7 minutes. Transfer to paper towels and gently press out as much moisture as you can.
  10. Divide the noodles among plates and top with tomato sauce and meatballs. Garnish with cilantro and additional cheddar cheese if desired. DEVOUR!

Notes

  • * A serving is 1/4 of the noodles, 1/4 of the sauce and 4 turkey meatballs.

Nutrition Information

Calories 592kcal (30%) Carbohydrates 75g (25%) Protein 47g (94%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 89mg (30%) Sodium 1529mg (64%) Potassium 4739mg (101%) Fiber 21g (84%) Sugar 49g (98%)

Nutrition Facts

Serving: 4 People

Amount Per Serving

Calories 592

% Daily Value*

Calories 592kcal 30%
Carbohydrates 75g 25%
Protein 47g 94%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 89mg 30%
Sodium 1529mg 64%
Potassium 4739mg 101%
Fiber 21g 84%
Sugar 49g 98%

* Percent Daily Values are based on a 2,000 calorie diet.