Cooking Instructions
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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
Large 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 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 6
Heat a large skillet over medium-low heat and add
Olive Oil (to taste)
,
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!
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