Zoodles with Turkey Meatballs

It’s a healthy spin on the classic spaghetti and meatballs.



Mandy Merriman shares how to make zucchini noodles and turkey meatballs.

Turkey Meatballs
1 1/2 pounds ground turkey
1/4 cup Italian style breadcrumbs
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
2 large egg yolks
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
salt and pepper

Zucchini Noodles
4-6 small zucchini, or 3 medium ones, spiralized
2 teaspoons salt
4 cups marinara sauce
1/4 cup parmesan cheese

1. Preheat oven to 400 degrees F. Lightly spray a 9×13 glass baking dish with cooking spray.



2. In a large bowl, combine ground turkey, bread crumbs, panko, parmesan, egg yolks, italian seasoning, garlic powder, and red pepper flakes, then season with salt and pepper. Stir until well combined (either using clean hands or a spoon). Roll into 1 – 1 1/2 sized meatballs and place on prepared baking dish.



3. Bake for 18-20 minutes, until they’re cooked through. Set aside.



4. Place the zucchini in a colander with a bit of salt, gently toss to combine. Let sit for about 10 minutes. In a large pot of boiling water, cook zucchini for about 1 minute, then drain well.



5. Place some of the zucchini in a bowl, then top with warmed marinara sauce, then meatballs, and then garnish with additional parmesan cheese and parsley.



Find more of Mandy’s recipes at www.bakingwithblondie.blogspot.com.

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