Garlic Butter Meatballs with Zucchini Noodles

on Jul 20, 2025

Cals: 413 Protein: 25 Carbs: 11 Fat: 31

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Discover this easy garlic butter meatball recipe with zucchini noodles. It’s low-carb and bursting with flavor, perfect for a weeknight meal!

Low-carb doesn’t have to mean boring. And, once you try this recipe, you are going to know what I am talking about.

These garlic butter meatballs paired with zucchini noodles are the ultimate comfort dish, but without overloading your meals with all those carbs.

This recipe contains 8 grams of net carbs and 25 grams of protein, making it a dream for the keto diet.

Garlic Butter Meatballs with Zucchini Noodles

Now, this isn’t your ordinary meatball recipe. The combination of ground turkey and pork creates a perfectly tender and juicy texture, while the garlic butter sauce adds an indulgent richness.

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And, adding zucchini noodles keeps the dish light yet satisfying, making it a great comfort food no matter your dietary choice.

So, whether you are looking to prepare a nice dinner for your family or looking for a healthier alternative to your traditional pasta dish, this is a recipe you must try.

Delectable Garlic Butter Meatballs with Zucchini Noodles

Ingredients and Substitutes

Ground turkey (1/2 lb) – You can use all ground turkey, ground beef, or even ground chicken.

Ground pork (1/2 lb) – You can choose any of the options above if you want to replace ground pork.

Shredded mozzarella (1/2 cup) – Swap for Parmesan or a dairy-free shredded cheese for a plant-based option.

Garlic, minced, divided (6 cloves) – You can use garlic flakes or garlic powder if you don’t have it fresh.

Italian seasoning (1 tsp) – If you don’t have any, try making a homemade version by mixing oregano, basil, and thyme.

Red crushed chili pepper flakes (1/2 tsp) – For those who don’t like spicy food, avoid this ingredient. Or, if you are like me and love spicy food, you can add a bit more.

Bouillon cube, crumbled (1) – Replace with low-sodium chicken or vegetable stock paste.

Salt and black pepper, to taste

Fresh parsley, chopped (1 cup)

Butter (3 tbsp) – You can also use olive oil or ghee for a creamier flavor.

Lemon, juiced (1/2) – If you don’t have lemons, you can also use limes.

Sriracha sauce (1 tbsp) – You can skip this ingredient if you don’t like spicy food.

Zucchini, spiralized (4 medium) – Swap for spaghetti squash, shirataki noodles, or regular pasta (not keto-friendly).

Yummy Garlic Butter Meatballs with Zucchini Noodles

How to Make Garlic Butter Meatballs with Zucchini Noodles

Step 1. Grab a large bowl and combine the ground turkey, ground pork, mozzarella, 4 cloves of minced garlic, Italian seasoning, red crushed chili pepper flakes, crumbled bouillon cube, salt, pepper, and chopped parsley.

Step 2. Give everything a good stir to combine all the ingredients.

Delicious Garlic Butter Meatballs with Zucchini Noodles

Step 3. Roll the meat using your hands to create approximately 12 meatballs.

Step 4. Place a large skillet over medium-high heat. Add 2 tbsp of butter.

Nutritious Garlic Butter Meatballs with Zucchini Noodles

Step 5. Add the meatballs to the pan.

Step 6. Cook the meatballs for 8-10 minutes, making sure you cook all sides. For that to happen, keep flipping them around until they are all golden brown.

Tasty Garlic Butter Meatballs with Zucchini Noodles

Step 7. Once the meatballs are cooked, remove them from the pan and add 1 tbsp of butter.

Step 8. Add the sriracha, lemon juice, and 2 minced garlic cloves.

Savory Garlic Butter Meatballs with Zucchini Noodles

Step 9. Give everything a good stir to combine all the flavors.

Step 10. Add the spiralized zucchini.

Gluten Free Garlic Butter Meatballs with Zucchini Noodles

Step 11. Cook the zucchini noodles for 3-4 minutes. Make sure you are constantly giving it a stir to combine all the flavors.

Add salt and pepper to taste, and once the zucchini noodles have cooked, set them aside. Add back the meatballs and cook until they are completely heated through.

Baste the meatball with the liquids from the pan and serve with the zucchini noodles.

Low Carb Garlic Butter Meatballs with Zucchini Noodles

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How I Would Modify This Recipe

Add Veggies: Toss in some cherry tomatoes, spinach, or mushroom slices to boost the nutrients and flavor.
Make it Creamy: Add a splash of heavy cream or coconut cream to the garlic butter sauce to make it just a bit more indulgent.
Dairy–Free: Swap the mozzarella cheese for a plant-based option or remove it altogether.

My Tips & Tricks

Don’t Overcook the Meatballs: Keep the meatballs juicy by searing them evenly and keeping a closer eye on them while cooking.
Keep the Zucchini Noodles Crisp: Avoid overcooking the zoodles since they can turn mushy. Make sure you only cook them for 3-4 minutes.
Use Fresh Ingredients: To get the best flavors, choose freshly minced garlic, high-quality butter (or ghee), and vibrant zucchini.

High Protein Garlic Butter Meatballs with Zucchini Noodles

My Storage Tips

Did you make too much? No problem! This recipe stores incredibly well.

Place any leftovers in an airtight container. You can keep it in the fridge for up to 3-4 days.

You can use the meatballs for meal prepping since you can place them in the freezer and keep them there for up to 2 months. Make sure you store them separately.

When you are ready to have this delicious meal again, warm the meatballs in a skillet with a bit of butter or stock to keep them moist. For the zoodles, reheat them gently to avoid them from getting soggy.