High-Protein Turkey Meatballs with Zoodles

This is spaghetti and meatballs rebuilt around lean turkey and zucchini noodles, and it still delivers that same cozy, saucy comfort.

Ground turkey mixed with almond flour instead of breadcrumbs keeps these meatballs firmly in high-protein territory while the zoodles stand in for pasta, adding volume to the plate without diluting the protein you're getting from the meat. Italian seasoning in the mix does a lot of the flavor work, so the meatballs taste good even before the sauce goes on.

Sauté the zoodles just until tender — a minute or two too long and they'll turn watery, so pull them from the heat while they still have some bite.