• 1 lb ground turkey
  • 1 egg
  • 4 garlic cloves, minced, divided
  • 1 yellow onion, chopped, divided
  • 1 tsp dried red pepper, divided
  • 2 tsp fennel seeds, divided
  • 1 tsp oregano, divided
  • ¼ cup chopped parsley
  • 4 tbsp olive oil, divided
  • 14 oz unsalted canned crushed tomatoes
  • 14 oz unsalted canned diced tomatoes
  • 2 large zucchini or 4 small zucchini, spiralized
  • 1 tsp black pepper
  • ¼ cup chopped fresh basil, for serving
  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper.
  2. In a large bowl, mix the turkey, egg, 1 garlic clove, 1/2 of the chopped onion, 1/2 teaspoon of the red pepper, 1 teaspoon of the fennel seeds, 1/2 teaspoon of the oregano, and parsley.
  3. Use a heaping tablespoon to measure out your meatballs. Roll out each one and place on the prepared pan. Bake for 25 minutes, until golden and tender.
  4. To make the marinara sauce, warm 2 tablespoons of the olive oil in a pan over medium heat. Add the remaining chopped onion and cook for five minutes.
  5. Add the remaining garlic, red pepper, oregano, fennel seeds, and the crushed and diced tomatoes to the pan. Bring to a boil, then cook on low for 20-30 minutes
  6. Place the zoodles in a large mixing bowl. Toss with the remaining two tablespoons of olive oil and season with black pepper, then pour the hot marinara sauce over the top. The hot sauce will cook the noodles almost instantly.
  7. Serve your zoodles topped with turkey meatballs. Garnish with fresh basil and serve!