Mains Recipes

Zoodles Topped With Organic Turkey Meatballs And Cilantro Avocado Sauce

Zoodles With Avocado Cilantro Sauce and Meatballs

I haven’t made my infamous turkey burgers in so long, which is why I decided to make a meatball version instead to go over a big plate of spiralized zucchini and my homemade cilantro avocado sauce! It’s a crowd-pleaser for SURE.

I also got some more use out of my 10-inch cast iron (from Lodge Cast Iron– you can buy off Amazon or buy at Target for pretty cheap) and couldn’t be more in love with a piece of cookware. Cast irons are so versatile and truly get the best sear on anything you cook in it. They’re also a lot less intimidating than I initially thought before owning one.

I threw a lot of the ingredients in that I normally use to make my turkey burgers, but I swear they turn out better every single time! Feel free to add an egg to the recipe to help bind the ingredients together– I simply added almond flour and it seemed to hold together enough to spoon into a ball.

Organic Turkey Meatballs

5.0 from 1 reviews
Zoodles Topped With Organic Turkey Meatballs And Cilantro Avocado Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
  • Meatballs:
    1 lb organic ground turkey
    1/4 cup green bell pepper, diced
    1/4 cup red bell pepper, diced
    3 tbsp sundried tomato, chopped
    1/2 cup spinach, finely chopped
    1/4 cup almond flour
    1 tbsp fennel seed
    1 tsp oregano
    1 tsp basil
    3 tbsp organic crumbled goat cheese
    Sea salt and pepper, to taste
    3 tbsp avocado or olive oil
    1 egg, if needed
  • Cilantro Avocado Sauce:
    1½ cup fresh cilantro
    1/4 cup olive oil
    1 tbsp apple cider vinegar
    1 large avocado
    2 small limes, juiced
    1 tsp minced garlic
    Few shakes chili powder, optional
    Sea salt and pepper, to taste
    2 tbsp water, if needed for desired consistency
  • Zoodles: 2-4 zucchinis
  1. Preheat oven to 400 degrees F.
  2. Combine meatball ingredients into a large bowl and mix until thoroughly combined. Using two spoons, form mixture into 1-inch balls as evenly as possible. Add egg if mixture doesn't hold together.
  3. Pour oil into skillet to heat on medium. Add turkey meatballs to skillet and let brown on all sides before transferring entire skillet to the oven to cook for 10 minutes. (*option to bake all meatballs for 15-17 minutes in oven at 400 degrees F on parchment paper instead of pan frying)
  4. Add all of the ingredients used to make the cilantro avocado sauce to a food processor or blender to pulse until it reaches a smooth consistency.
  5. Spiralize zucchinis (I use the Inspiralizer) and set aside. In a separate pan, spray with olive or avocado oil to heat, then add spiralized zucchinis. Using tongs, toss zoodles until hot (1-3 minutes), making sure not to overcook because they will become soggy.




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  • Reply
    March 25, 2017 at 10:30 pm

    Do I add the oil into the meatball mixture? Or save it for the pan I’ll be cooking the meatballs in??? Thanks!

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:36 am

      Save it to cook in the pan with the meatballs — I’ll make a note of that in the recipe, thank you!

  • Reply
    March 27, 2017 at 1:47 am

    This looks great! Going to make it tomorrow for dinner 🙂 I don’t have a cast iron, so would you recommend I transfer the meatballs to a separate baking dish after browning or could I cook them fully on the stovetop?

    • Reply
      Rachael Devaux
      March 27, 2017 at 3:42 am

      Sounds awesome, I’m excited to hear what you think of them! You can do either 🙂 Enjoy!

  • Reply
    March 29, 2017 at 4:21 pm

    Made these last night and they are SO good! I am having the leftovers for lunch. It was even husband approved 🙂 Thank you so much for sharing.

    • Reply
      Rachael Devaux
      March 29, 2017 at 11:49 pm

      Aw, I’m so glad!! 🙂 They’re definitely one of my favorites to make!

  • Reply
    April 6, 2017 at 11:53 pm

    Made the meatballs this evening and they were delicious. Unfortunately I didn’t have any sundried tomatoes, but I added a little garlic and subbed regular breadcrumbs for the almond flour and they were so good!!!

    • Reply
      Rachael Devaux
      April 9, 2017 at 7:14 pm

      I’m so glad you enjoyed!! 🙂

  • Reply
    Currently Loving: May 2017 | everything emelia
    May 4, 2017 at 12:01 pm

    […] dying to get back to making some home cooked meals. Here are a few recipes I’m considering: Zoodles Topped with Organic Turkey Meatballs and Cilantro Avocado Sauce from Rachel’s Good Eats Endive and Fava Salad Tartine with Herbed Ricotta from […]

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