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SideChef
Recipes
American
Zucchini Noodles with Mini Turkey Meatballs
Recipe

13 INGREDIENTS • 8 STEPS • 45MINS

Zucchini Noodles with Mini Turkey Meatballs

4.7
3 ratings
These Mini Turkey Meatballs are seasoned and seared to perfection, laid on a bed of spiraled zucchini. It is a refreshing and delicious meal for anytime!
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A Taste of Koko
A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.
http://www.atasteofkoko.com/
These Mini Turkey Meatballs are seasoned and seared to perfection, laid on a bed of spiraled zucchini. It is a refreshing and delicious meal for anytime!
45MINS
Total Time
$2.28
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Olive Oil
plus more for the pan
Yellow Onion
1
Medium Yellow Onion, finely chopped
Garlic
5 cloves
Garlic, minced
Lean Ground Turkey Breast
1 pckg
Lean Ground Turkey Breast
Large Egg
1
Farmhouse Eggs® Large Brown Egg, beaten
Italian Seasoning
1 tsp
Italian Seasoning
Parmesan Cheese
1/4 cup
Parmesan Cheese, grated
Seasoned Panko Breadcrumbs
1/3 cup
Seasoned Panko Breadcrumbs
Kosher Salt
to taste
Kosher Salt
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Zucchini
5
Zucchini
Butter
to taste
Butter
Pasta Sauce
to taste
Pasta Sauce
Nutrition Per Serving
VIEW ALL
Calories
417
Fat
23.7 g
Protein
38.4 g
Carbs
14.6 g
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Zucchini Noodles with Mini Turkey Meatballs
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A Taste of Koko
A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.
http://www.atasteofkoko.com/
Cooking InstructionsHide images
step 1
In a bowl, combine ground Lean Ground Turkey Breast (1 pckg), Yellow Onion (1), Garlic (2 cloves), Seasoned Panko Breadcrumbs (1/3 cup), Parmesan Cheese (1/4 cup), and Farmhouse Eggs® Large Brown Egg (1).
step 1 In a bowl, combine ground Lean Ground Turkey Breast (1 pckg), Yellow Onion (1), Garlic (2 cloves), Seasoned Panko Breadcrumbs (1/3 cup), Parmesan Cheese (1/4 cup), and Farmhouse Eggs® Large Brown Egg (1).
step 2
Add Olive Oil (1 Tbsp), Italian Seasoning (1 tsp), and Kosher Salt (to taste).
step 3
Using a small ice cream scoop, form the mixture into 1-inch balls.
step 3 Using a small ice cream scoop, form the mixture into 1-inch balls.
step 4
Brown the meatballs in a pan with Olive Oil (1 Tbsp). Add Pasta Sauce (to taste) and simmer.
step 4 Brown the meatballs in a pan with Olive Oil (1 Tbsp). Add Pasta Sauce (to taste) and simmer.
step 5
Using a spiral cutter, spiralize the Zucchini (5) into noodles.
step 5 Using a spiral cutter, spiralize the Zucchini (5) into noodles.
step 6
Heat a large skillet over medium-low heat and add Olive Oil, Butter (to taste), Garlic (3 cloves), and Crushed Red Pepper Flakes (1/4 tsp)
step 7
Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.
step 8
Transfer zoodles to bowls and generously top with mini meatballs and sauce. Shave fresh parmesan on top. Serve and enjoy!
step 8 Transfer zoodles to bowls and generously top with mini meatballs and sauce. Shave fresh parmesan on top. Serve and enjoy!
Tags
view more tags
American
Lunch
Healthy
Shellfish-Free
Side Dish
Vegetables
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