Cooking Instructions
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Step 1
In a bowl, combine ground Lean Ground Turkey Breast (1 package), Yellow Onion (1), Garlic (2 clove), Seasoned Panko Breadcrumbs (1/3 cup), Parmesan Cheese (1/4 cup), and Large Egg (1).
Step 2
Add Olive Oil (1 tablespoon), Italian Seasoning (1 teaspoon), 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 tablespoon). 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 clove), and Crushed Red Pepper Flakes (1/4 teaspoon)
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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