Turkey Meatballs with Zucchini Noodles

turkeymeatballs.jpg

Turkey Meatballs with Zucchini Noodles

 These meatballs are a super healthy alternate to your regular beef/pork meatballs and the addition of the zucchini noodles adds a nice crunch, and not to mention a boost of vitamins and minerals. This meal is great for a dinner party, or for an easy weeknight meal! The recipe serves 6 hungry friends, but you can easily half the recipe or make it all and freeze for later! Enjoy!

(serves 6)

 

-          3 lbs. ground turkey

-          2-25 oz. jars of Arrabiata sauce (or your marinara of choice)

-          ½ c. panko

-          1 egg

-          1 tsp. salt & pepper combined (I use M-Salt)

-          3 cloves garlic, minced

-          ¼ c. onion, minced or shredded

-          1 tsp. red pepper flakes

-          1 tsp. dried basil

-          ½ c. grated parmesan

-          ¼ c. parsley, finely chopped

-          Olive oil

-          Avocado oil

-          12  oz. spaghetti, cooked to package instruction

-          2 large zucchini, spiralized (keep the spiralized noodles on a paper towel lined plate to release the moisture until ready to eat)

 

1.       Pre-heat oven to 375.

2.       Mix all ingredients together in a deep bowl, using a drizzle of olive oil to help mix together and then mold into golf sized balls

3.       Heat a skillet over high heat; add a tbsp. of the avocado oil

4.       Add the meatballs one by one; sear on all sides. You might have to do this in batches so the meatballs don’t overcrowd the pan.

5.       Remove the first batch onto a paper towel lined plate, then sear the second batch. Add all the meatballs back into the skillet, cover with both jars of the marinara sauce.

6.       Add skillet into oven and cook for 20-30 minutes until meatballs are fully cooked through. (or 160 degrees with thermometer)

7.       Mix the cooked spaghetti with the raw zucchini noodles and top with the meatballs/sauce mixture. (I like to do 1/2 spaghetti noodles and 1/2 zucchini noodles)

 

*Some people like to flash cook the zucchini noodles prior to serving but I don’t think it’s necessary. The heat of the cooked noodles and meatballs will cook the zucchini gently while still leaving it with a nice crunch.

*Meatballs keep in fridge for up to 5 days, and also freeze well!