Garlic butter meatballs with zucchini noodles bring all the comfort of traditional pasta without the carbs, making weeknight dinners both satisfying and guilt-free. I’ve been perfecting this recipe in my kitchen for years, and it never fails to impress my family.
There’s something magical about the combination of juicy meatballs and rich garlic butter that reminds me of Sunday dinners at my grandmother’s farmhouse. She always said the secret to great meatballs was mixing different meats, and she was absolutely right. The turkey and pork blend creates the most tender, flavorful meatballs you’ll ever taste, while the zucchini noodles add freshness without overwhelming the dish. This recipe has become my go-to when I want comfort food that doesn’t leave me feeling heavy afterward.
Let’s get cooking!
Why You’ll Love This Garlic Butter Meatballs with Zucchini Noodles
This recipe has earned its place as one of my most requested dishes because it perfectly balances indulgence with healthy eating. After years of making traditional meatball recipes, I discovered this combination delivers everything you crave without the post-meal sluggishness that comes with heavy pasta dishes.
Low-carb comfort without sacrifice – Only 8g net carbs per serving while delivering all the satisfaction of traditional meatballs
Perfect protein powerhouse – Each serving packs 25g of high-quality protein to keep you satisfied for hours
Quick weeknight solution – Ready in just 30 minutes from start to finish, perfect for busy families
Incredibly tender and juicy – The turkey-pork combination creates meatballs that are never dry or dense
Rich garlic butter indulgence – The sauce adds restaurant-quality flavor that makes vegetables feel like a treat
Naturally gluten-free and keto-friendly – Fits seamlessly into most dietary preferences without modifications
This garlic butter meatball recipe is more than just dinner—it’s proof that healthy eating doesn’t mean giving up the foods that bring us joy.
Ingredient Note List
Ground Turkey: I always recommend using 93/7 lean ground turkey because it provides protein without making the meatballs greasy, while still staying tender when mixed with pork.
Ground Pork: The pork adds essential fat and flavor that keeps these meatballs incredibly juicy and prevents the turkey from drying out during cooking.
Mozzarella Cheese: Fresh shredded mozzarella melts beautifully inside the meatballs, creating little pockets of creamy richness that make each bite special.
Fresh Garlic: I never use pre-minced garlic for this recipe because fresh cloves provide that sharp, aromatic flavor that makes the butter sauce truly shine.
Italian Seasoning: A good quality Italian herb blend adds depth and complexity, but make sure it’s fresh—old herbs won’t give you the vibrant flavor these garlic butter meatballs deserve.
Red Pepper Flakes: These add just a hint of warmth without overwhelming heat, but feel free to skip them if your family prefers milder flavors.
Bouillon Cube: This secret ingredient adds an incredible savory depth that makes the meatballs taste like they’ve been simmering in rich broth for hours.
Fresh Parsley: Always use fresh parsley instead of dried—it brightens the entire dish and adds a pop of color that makes everything look restaurant-worthy.
Real Butter: Don’t substitute with margarine here; real butter creates the silky, rich sauce that makes this dish so irresistible.
Fresh Lemon Juice: A squeeze of bright lemon juice cuts through the richness and adds a fresh note that keeps the dish from feeling too heavy.
Zucchini: Choose firm, medium-sized zucchini that feel heavy for their size—they’ll spiralize better and won’t turn mushy when cooked.
How to Cook Garlic Butter Meatballs with Zucchini Noodles
Step 1. I always start by combining all the meatball ingredients in a large bowl, mixing gently with my hands until just combined—overmixing makes tough meatballs.
Step 2. Roll the mixture into 12 evenly-sized meatballs using slightly wet hands to prevent sticking, and I’ve found that keeping them uniform helps them cook evenly.
Step 3. Heat 2 tablespoons of butter in a large skillet over medium-high heat, and I always let it get nice and hot before adding the meatballs for the best searing.
Step 4. Cook the meatballs for 8-10 minutes total, turning them every 2-3 minutes to get golden-brown color on all sides—this creates the flavorful crust that makes them special.
Step 5. Remove the cooked meatballs to a plate and add the remaining butter, lemon juice, Sriracha, and remaining garlic to the same skillet—using the same pan captures all those delicious browned bits.
Step 6. Add the spiralized zucchini to the garlic butter sauce and cook for just 3-4 minutes, stirring frequently to prevent overcooking—soggy zoodles are the enemy of a great dish.
Step 7. Return the meatballs to the skillet for the final 2 minutes, basting them with the garlic butter sauce and letting everything come together beautifully before serving immediately.
How to Store & Reheat
I usually store any leftover garlic butter meatballs with zucchini noodles in separate airtight containers in the refrigerator, where they stay fresh for up to 3-4 days. The meatballs actually taste even better the next day as the flavors meld together, but I recommend storing the zucchini noodles separately to prevent them from getting too soft.
For freezing, I’ve found that the meatballs freeze beautifully for up to 2 months when wrapped individually and stored in freezer bags, but I don’t recommend freezing the zucchini noodles as they become watery when thawed.
When it’s time to reheat, I prefer warming the meatballs gently in a skillet with a little butter or broth to maintain their moisture, while the zucchini noodles can be quickly reheated in the microwave for 30-60 seconds. For best results, I always serve this dish fresh and hot—it really makes a difference in both texture and flavor.
Garlic Butter Meatballs with Zucchini Noodles
Low-carb, high-protein comfort food with juicy turkey-pork meatballs, garlic butter sauce, and tender-crisp zucchini noodles. Keto-friendly and ready in 30 minutes.
In a mixing bowl, combine ground turkey, pork, mozzarella, 4 garlic cloves, Italian seasoning, chili flakes, bouillon, salt, pepper, and parsley. Mix until combined.
Shape mixture into about 12 meatballs.
Heat 2 tbsp butter in a large skillet over medium-high heat. Add meatballs and cook 8–10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
Add remaining 1 tbsp butter to skillet. Stir in lemon juice, Sriracha, and remaining garlic. Mix well.
Add zucchini noodles; cook 3–4 minutes, stirring, until tender-crisp. Season with salt and pepper.
Return meatballs to skillet. Reheat 2–3 minutes, basting with pan juices. Serve immediately.
Notes
Substitute turkey/pork with chicken or beef. Replace mozzarella with Parmesan or dairy-free cheese. Swap butter for olive oil or ghee. Adjust spice level by reducing chili flakes or Sriracha.
What to Serve with Garlic Butter Meatballs with Zucchini Noodles
Caesar Salad: The crisp romaine and tangy dressing provide a perfect contrast to the rich, buttery meatballs while adding freshness to balance the meal.
Roasted Asparagus: These tender-crisp spears complement the garlic flavors beautifully and add an elegant touch that makes weeknight dinner feel special.
Crusty Italian Bread: Even though the zucchini noodles keep this low-carb, a slice of warm bread is perfect for sopping up that incredible garlic butter sauce.
Caprese Salad: Fresh mozzarella, tomatoes, and basil echo the Italian flavors in the meatballs while providing a light, refreshing contrast.
Sautéed Spinach with Garlic: This classic Italian side dish doubles down on the garlic theme and adds extra nutrients without competing with the main flavors.
Roasted Cherry Tomatoes: Their natural sweetness pairs wonderfully with the savory meatballs and adds beautiful color to your plate.
FAQs
How many calories are in garlic butter meatballs with zucchini noodles? Each serving contains approximately 413 calories, with 31g of fat, 25g of protein, and only 8g net carbs, making it perfect for low-carb and keto diets.
Are garlic butter meatballs with zucchini noodles healthy? Yes, this dish is quite healthy with high protein content, low net carbs, and plenty of vegetables—it’s a nutritious alternative to traditional pasta dishes that won’t spike your blood sugar.
Can I substitute the ground turkey and pork in this recipe? Absolutely! I often use ground beef or chicken when that’s what I have available, though you might need to adjust the cooking time slightly depending on the fat content of your chosen meat.
Why do my zucchini noodles get soggy? The key is not overcooking them—I only cook zucchini noodles for 3-4 minutes maximum and make sure my skillet is hot so they cook quickly while retaining their texture.
