Sesame Turkey Meatballs with Veggie Noodles

Sesame Turkey Meatballs with Veggie Noodles - Food & Nutrition Magazine - Stone Soup
Photo by Andrea Mathis

Last year, I made it my mission to make life easier and less chaotic, so I decided to keep that going in 2020! This includes more spa days for me and more quick and easy meals for my family, such as this Sesame Turkey Meatballs with Zucchini & Butternut Squash Noodles recipe.

My entire family loves meatballs, so I “healthified” their favorite food and created this amazing masterpiece. The best thing about this recipe is that it only requires you to use one pot! Sesame Turkey Meatballs with Veggie Noodles -This is perfect because I truly despise washing dishes. I hate having to use 3 to 4 pots for one recipe, so this recipe is right up my alley!

Sesame Turkey Meatballs with Veggie Noodles

Serves 5


  • 2 pounds ground turkey
  • 2 tablespoons oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon seasoned salt
  • ¼ cup crushed butter crackers
  • 1 large egg, lightly beaten
  • 6 tablespoons low sodium soy sauce
  • 5 tablespoons Worcestershire sauce
  • ½ cup water
  • 1 teaspoon sugar
  • 2 ½ cups zucchini noodles
  • 2 ½ cups butternut squash noodles
  • Salt and pepper to taste


In a large bowl, combine ground turkey, onions, garlic, crushed crackers, 1 egg, 2 tablespoons of Worcestershire sauce, 1 tablespoon of low sodium soy sauce, seasoned salt, and salt/pepper. For each meatball, grab about 2 tablespoons of the ground turkey mixture and roll it into a ball with your palms.

Next, heat a large skillet over medium-high heat. When hot, add 2 tablespoons of oil and work in batches to add the meatballs. Cook on all sides until fully browned and cooked throughout; this may take about 10 minutes. When done, remove the meatballs from the pan with a slotted spoon and allow them to cool.

Reduce the temperature to low and add ½ cup water, 1 teaspoon of sugar, 4 tablespoons of Worcestershire sauce, and 4 tablespoons of soy sauce to the skillet. Let simmer for about 5 minutes. Add the meatballs and zucchini/butternut squash noodles to the skillet and toss until all ingredients are coasted evenly with sauce. Cook until the vegetable noodles have softened, or until they are cooked until your desired texture.

Serve and Enjoy!

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Andrea Mathis
Andrea Mathis, MA, RDN, LD, is an Alabama-based dietitian, mom and owner of Beautiful Eats & Things. Check out her website for easy, delicious recipes, health & wellness info, and DIY/lifestyle hacks! You can also connect with her on Instagram, Facebook, Twitter, and Pinterest.