Created by Tia Mowry, these turkey meatballs are served over zoodles (zucchini noodles) and seasoned with McCormick® Garlic Powder and Nutmeg.  They have a savory warm taste that pairs perfectly with Tia’s Roasted Marinara Sauce.

Servings: 28 meatballs


1/2 cup dairy-free milk, such as soy, almond, or cashew milk
1/2 cup old fashioned oats
2 to 3 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large egg, lightly beaten
1/4 cup Non-Dairy “Parmesan Cheese”, (click for recipe)
1 tablespoon McCormick® Parsley Flakes
3/4 teaspoon sea salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Nutmeg, Ground
McCormick® Black Pepper, Coarse Ground, optional to taste


  1. Add milk and oats to a small saucepan on medium heat. Cook until the milk is very hot, but not boiling. Reduce heat to simmer, continuing cooking until mixture has a thick oatmeal consistency. Remove from heat; set aside and let mixture cool for 5 minutes.
  2. Preheat oven to 450°F. Drizzle oil onto a rimmed baking sheet; set aside.
  3. In a large bowl combine ground turkey, egg, “Parmesan cheese,” parsley, sea salt, garlic powder, nutmeg, pepper and oatmeal mixture. Using a sturdy spoon or spatula, stir until all ingredients are completely combined. Form mixture into 28 equally-sized meatballs. Place on prepared baking sheet.
  4. Bake 25 to 30 minutes, turning halfway through cooking until meatballs are cooked through and nicely browned all around. Serve over zoodles with Tia’s Roasted Marinara Sauce and additional Non-Dairy “Parmesan Cheese,” if desired.

Read more about Tia Mowry’s partnership with McCormick Spices.  Be sure to also try her recipe for Tia’s Crispy Chickpeas.

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