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Mini Turkey-Herbed Meatballs and Butternut Squash Noodles

Mini Turkey-Herbed Meatballs with Butternut Squash Noodles

Course Main Dishes, Main Dishes and Wine Pairings
Cuisine American
Keyword Turkey-Herbed Meatballs with Butternut Squash Noodles
Servings 4
Author Jane, adpated from "Food, What the Heck Should I Eat," Mark Hyman, MD



  • 1 cup (loosely packed) Fresh cilantro leaves, finely chopped
  • 1/4 cup (loosely packed) fresh mint leaves, finely chopped
  • 1/4 cup green onions, finely sliced and chopped
  • 1 tablespoon jalapeño pepper, seeded and finely chopped
  • 1 tablespoon onion powder
  • 1 teaspoons fresh ginger, grated
  • 1/2 teaspoon lemon zest
  • 3/4 teaspoon kosher sea salt
  • 1 lb. ground turkey
  • 1 large egg, whisked
  • 1/2 cup sourdough bread, crust removed, torn into pieces and soaked in water

Butternut Squash Noodles

  • 4 cups spiralized butternut squash noodles
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 big clove garlic, crushed and minced
  • 1/4 teaspoon kosher sea salt
  • water to thin sauce


  • extra virgin olive oil
  • fresh basil leaves, torn
  • kosher sea salt


  • Preheat the oven to 400°F. Line two baking sheets with parchment paper.

For the Meatballs

  • In a large shallow bowl, add the cilantro, mint, green onions, jalapeño, onion powder, ginger, lemon zest, and salt. Stir to combine. Squeeze the water out of the bread pieces and add to the bowl. Add the turkey and the egg. Gently mix and combine. Use your fingers like a pitchfork to combine the ingredients without over working the mixture.
  • Lightly wet your hands with water and make mini meatballs about the size of a walnut. Place the meatballs on one of the baking sheets, evenly spaced. Bake for 12 minutes and then flip them and bake another 12-14 minutes or until golden brown. Cover with foil and keep warm.

For the Butternut Squash Noodles

  • While the meatballs bake, scatter the butternut squash noodles on the other baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss the noodles to mix. Roast for 10-15 minutes or until tender.

For the Tahini Sauce

  • In a medium shallow bowl, add the tahini, lemon juice,garlic, and 1/4 teaspoon of salt. Whisk to combine and slowly add water to get a pourable sauce.