Easy Southwest Zoodle Bowls with Turkey Meatballs | Real Food Whole Life Print
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Easy Southwest Zoodle Bowls with Turkey Meatballs

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Light, bright, and full of vibrant flavors, Easy Southwest Zoodle Bowls with Turkey Meatballs is a simple weeknight recipe everyone will love.



For the Sauce

¼ cup lime juice (from about 23 limes)

½ cup olive oil

1 tablespoon honey (omit for Whole30)

1 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon mild chili powder

For the Meatballs and Bowls

1 pound ground dark-meat turkey

1 pound ground light-meat turkey

1 teaspoon kosher salt

2 green onions, finely chopped (white and green parts)

1 teaspoon olive oil

3 medium zucchinis, spiralized

1 cup thinly sliced purple cabbage

1 cup thinly sliced red bell pepper


  1. Preheat the oven to 350F.
  2. Make the sauce by whisking together the lime juice, olive oil, honey, 1 teaspoon salt, cumin, and chili powder until well combined.
  3. Add the scallion and turkey (white- and dark-meat) to a large bowl. Pour over ⅓ cup of the sauce, mixing gently until just combined.
  4. Gently roll 1 heaping teaspoon of the turkey mixture into a ball. Place it on a baking sheet, then repeat with the remaining turkey mixture.
  5. Bake the meatballs for 12-18 minutes, or until slightly golden and cooked through.
  6. Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the zooldes and cook, stirring frequently, until softened and warmed through (but not mushy), about 2-3 minutes.
  7. Divide the zoodles between 4 bowls, adding cabbage and red peppers to each. Top each bowl with 3-5 meatballs, drizzle 2 tablespoons sauce, and serve.


Not feeling the meatballs? Top these zoodle bowls with any protein you like. Think grilled chicken or fish, or swap in some seasoned black beans for a vegetarian option.

Make a double batch of the meatballs to freeze for dinner another night.

Swap out the zoodles for brown rice or quinoa.