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!
Total Time
45min
4.7
3 Ratings
Author: A Taste of Koko
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
1
Medium
Yellow Onion
, finely chopped
•
5
cloves
Garlic
, minced
•
1
pckg
Lean Ground Turkey Breast
•
1
Large Egg
, beaten
•
1
tsp
Italian Seasoning
•
1/4
cup
Parmesan Cheese
, grated
•
1/3
cup
Seasoned Panko Breadcrumbs
•
to taste
Kosher Salt
•
1/4
tsp
Crushed Red Pepper Flakes
•
5
Zucchini
•
to taste
Butter
•
to taste
Pasta Sauce
Cooking Instructions
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
Large Egg (1)
.
2.
Add
Olive Oil (1 Tbsp)
,
Italian Seasoning (1 tsp)
, and
Kosher Salt (to taste)
.
3.
Using a small ice cream scoop, form the mixture into 1-inch balls.
4.
Brown the meatballs in a pan with
Olive Oil (1 Tbsp)
. Add
Pasta Sauce (to taste)
and simmer.
5.
Using a spiral cutter, spiralize the
Zucchini (5)
into noodles.
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)
7.
Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.
8.
Transfer zoodles to bowls and generously top with mini meatballs and sauce. Shave fresh parmesan on top. Serve and enjoy!
Nutrition Per Serving
CALORIES
417
FAT
23.7 g
PROTEIN
38.4 g
CARBS
14.6 g
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