Turkey Meatballs with Zucchini Noodles
Total Time:50 minutes, 25 minutes active
Eat more vegetables by swapping zucchini strands, or “zoodles,” for pasta. If you have a spiralizer, you can make them yourself, although many co-ops sell already prepared zucchini noodles for your convenience. The key to maintaining the best zucchini noodle texture is to stir the raw strands into a hot sauce, let them warm through and serve immediately.
- 1 large onion, chopped, divided
- 1 pound ground turkey
- 1/4 cup parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups tomato puree
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1 pound zucchini or 4 cups zucchini noodles
- Heat oven to 400 F. Line a sheet pan with a rim with foil and reserve.
- Place ½ cup of the chopped onion in a large bowl and reserve the rest for the sauce. To the bowl, add the turkey, parmesan, breadcrumbs, egg, thyme, oregano and salt. Form two-tablespoon-sized meatballs and place them on the prepared pan. Bake for 15 minutes.
- While the meatballs bake, place a large saute pan over medium-high heat and add the olive oil. Add the onions and stir until they start to sizzle. Reduce the heat to medium low and cook for 10 minutes. Add the garlic and stir for a few seconds, then add the tomato puree, salt and basil. Stir and raise heat to medium to bring to a simmer.
- When the meatballs are done, transfer them along with the juices to the pan with the sauce, and stir gently to coat. Reduce the heat as needed to simmer gently for five minutes.
- Spiralize the zucchini or use prepared zucchini noodles.
- To serve, stir zucchini noodles into sauce to warm through. Serve immediately.
Top with additional parmesan and a garnish of parsley and serve with crusty bread.
440 calories, 20 g. fat, 135 mg. cholesterol, 1670 mg. sodium, 34 g. carbohydrate, 6 g. fiber, 35 g. protein