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Servings:

Zucchini Noodles with Mini Turkey Meatballs

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:

Ingredients

•

2 Tbsp

Olive Oil

•

Medium Yellow Onion , finely chopped

•

5 cloves

Garlic , minced

•

1 pckg

Lean Ground Turkey Breast

•

Farmhouse Eggs® Large Brown Egg , beaten

•

1 tsp

Italian Seasoning

•

4 Tbsp

Parmesan Cheese , grated

•

1/3 cup

Seasoned Panko Breadcrumbs

•

to taste

Kosher Salt

•

1/4 tsp

Crushed Red Pepper Flakes

•

Zucchini

•

to taste

Butter

•

to taste

Pasta Sauce

Cooking Instructions

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 (4 Tbsp) , and Farmhouse Eggs® Large Brown Egg (1) .

Add Olive Oil (1 Tbsp) , Italian Seasoning (1 tsp) , and Kosher Salt (to taste) .

Using a small ice cream scoop, form the mixture into 1-inch balls.

Brown the meatballs in a pan with Olive Oil (1 Tbsp) . Add Pasta Sauce (to taste) and simmer.

Using a spiral cutter, spiralize the Zucchini (5) into noodles.

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)

Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.

Transfer zoodles to bowls and generously top with mini meatballs and sauce. Shave fresh parmesan on top. Serve and enjoy!

Nutrition Per Serving

CALORIES

420

FAT

23.7 g

PROTEIN

38.5 g

CARBS

15.0 g