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Low FODMAP Ground Turkey Meatballs with Zucchini Noodles

by | August 6, 2025 | Recipes, Main dishes

Low FODMAP Ground Turkey Meatballs with Zucchini Noodles

A savory twist on classic comfort food—gut‑friendly, flavorful, and wonderfully nourishing.

Craving a satisfying, low-FODMAP dinner that doesn’t skimp on flavor? These juicy, herb-infused ground turkey meatballs simmer in a gentle marinara sauce and rest atop tender zucchini “pappardelle” noodles, offering a nourishing, low-carb alternative to traditional pasta. Perfect for those managing IBS, SIBO, or following a long-term digestive reset, this meal balances gut-friendly ingredients with vibrant flavor and wholesome nutrition. Prepare a nourishing, belly‑friendly dinner in under 30 minutes that supports both your gut health and your taste buds.

For the meatballs

  • ½ cup packed basil leaves, plus ¼ cup finely chopped for sauce
  • ¼ cup packed parsley leaves
  • 1/2 teaspoon dried oregano
  • 5 green onions, chopped into 1-inch pieces
  • 1 large egg
  • 1 tablespoon extra virgin olive oil or garlic infused oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 pound ground dark meat turkey
  • 2 tablespoons almond flour
  • ¼ teaspoon crushed red pepper
  • 1 (24-ounce) jar Raos Sensitive Marinara or Plain Tomato Sauce

For the zoodles

  • 5 to 6 medium zucchini
  • 5 ounces baby spinach
  • Sea salt, to taste
  • Ground Pepper, to taste
  • Organic Extra Virgin Olive Oil
  • *This recipe can also be used with brown rice pasta (2 cups dried) to keep it gluten free and Low FODMAP approved.

Instructions

Make the meatballs

Combine ½ cup basil leaves, oregano, parsley, green onions, egg, olive oil, salt, and pepper in a food processor; blend until a chunky paste forms.

Scrape paste mixture into a medium bowl and add ground turkey, almond flour, and chili flakes; mix until combined. Portion meatballs with an ice cream scoop, then roll with your hands; set on a sheet pan or plate.

Warm a cast-iron skillet on medium heat, then add 1 to 2 tablespoons of oil. Working in batches, add meatballs and brown on both sides before removing to a plate; repeat with remaining meatballs.

Reduce heat to low and place meatballs back in the skillet; add tomato sauce and ¼ cup chopped basil leaves; simmer on low for 15 to 20 minutes. If it splatters, cover the skillet partially with a lid.

Make the zoodles

While the sauce simmers, make zoodles. Place zucchini flat on a cutting board. Use a vegetable peeler to press firmly on zucchini and peel it lengthwise until you’ve peeled away half of it. Then, flip zucchini over and peel from the other side. Stack zucchini ribbons on top of each other and slice in half lengthwise to create pappardelle-style zoodles. Repeat with remaining zucchini.

After the sauce has simmered, add spinach and allow to wilt. Stir sauce and taste for seasoning.

Warm a medium nonstick skillet over high heat. Add 1 tablespoon olive oil and sear zoodles in batches, 1 to 2 minutes, removing each batch to a sheet tray.

To serve, add a portion of zoodles to a shallow bowl and season with salt and pepper. Spoon 5 to 6 meatballs over the top, along with some of the sauce.

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