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  • Julianna Sweeney

Summer-Inspired Spaghetti & Meatballs

When I was planning out my posts for the week, I was having some trouble choosing what recipe to write about.

I was trying to think back to what I've made in the past that people really seemed to enjoy and then it hit me - meatballs! Back in college, my friends loved my meatballs. My only dilemma? It's getting to be too hot out to thoroughly enjoy spaghetti and meatballs (imo). It was time to get creative!

Once I got the idea of summer-inspired spaghetti and meatballs in my head, I took to Google to see what other recipes were out there. I found a few but wasn't all that crazy about them so I set off to make my own instead.

The result? Well... I'll let you see for yourself!



  • 2 packages of ground turkey

  • 3 cloves fresh garlic minced

  • 1 palm full of fresh parsley

  • 2 free range eggs

  • 1 cup of chickpea flour (instead of breadcrumbs)

  • Cracked black pepper

  • 2 tbsp Sea salt

  • 3 tbsp Garlic powder

  • 2 tbsp Onion powder

  • Crushed red pepper

  • Splash of white cooking wine

  • 1 tbsp extra virgin olive oil

  • avocado oil (to pan-fry the meatballs in)


  • 1/2 cup extra virgin olive oil

  • 1 cup organic chicken broth

  • 1 shallot minced (medium-large in size)

  • 2 cloves fresh garlic minced

  • Lemon juice (from 2.5 fresh lemons)

  • 1/3 cup white cooking wine

  • Sea salt (to taste)

  • Cracked black pepper (to taste)

  • 1 palm full of fresh parsley

  • 1 tsp tomato paste

  • 1 small package of red grape tomatoes

Other Ingredients

  • 3 zucchinis

  • Grated parmesan cheese

  • 1 package Spaghetti (we used fettuccini) *Optional*


  1. Start by washing your veggies. You will then slice the zucchini into long, thin strips. and chop all of the tomatoes in half. You will also mince the garlic and shallot at this time. Once you're done, set it all to the side.

  2. Add all of the ingredients for your meatballs into a big bowl. Mix together until thoroughly combined.

  3. Wash your hands and get a pan ready on the stove with enough avocado oil to pan-fry the meatballs in (this will vary based on pan size and meatball size). Turn burner to high heat.

  4. *Optional* While the oil is warming up, you can get a pot ready for your spaghetti (pot size will also depend on how much pasta you want to make). Fill it with water and place on the stove on high. You will add a drizzle of olive oil and a sprinkle of sea salt to the pot and leave it on stove until it starts to boil.

  5. Once the oil is ready in the pan, turn the heat down to medium. Then you can start placing your meatballs in the pan to cook. (I used a cookie scoop but you can also use your hands to create the meatballs). You will cook them with a lid on until golden brown on the bottom, then flip (about 5 mins, give or take, each side. Make sure to keep an eye on them).

  6. After the meatballs are done cooking, you will transfer them to a plate with paper towels on it - this will help soak up any excess oil. *In the meantime, you can add your pasta to the pot once it begins to boil. Cook until it is al dente. Once it's done, transfer some pasta water to a bowl (you'll want to add some to your sauce), strain the spaghetti and set to the side.*

  7. Once all of your meatballs are finished cooking, it's time to start on the sauce! You can use a separate pan or the same pan (if you use the same pan, you will need to transfer all of the fry oil to another receptacle to cool before getting rid of it). Add olive oil to a pan on medium heat. Then add minced garlic and shallots.

  8. Simmer for about 3 minutes, then add in chicken broth, lemon juice, salt, pepper and parsley. Let simmer for another 5 minutes, then add grape tomatoes, tomato paste and cooking wine. Cover and turn heat to low for about 5 minutes.

  9. Next, remove the lid and add your zucchini, then let cook until slightly translucent. Once your zucchini is cooked, you can add in meatballs *This is also where you will want to add in your spaghetti and splash of pasta water*

  10. Mix everything together, then cover and leave on low for about 3 minutes. When time is up, turn off the burner and sprinkle some parmesan cheese over top.

  11. Serve and Enjoy!


This is without a doubt a new favorite in the Sweeney house and I'm already looking forward to making it again. It's health-conscious, light, refreshing and the perfect meal for a hot day. I hope you like it as much as we do! Let me know what you think in the comments below - Enjoy!

Sending love always,


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