Recipe: Turkey Meatballs with Zucchini Noodles
I love my spiralizer! It is a great way to make veggies fun and utilize them in different ways. Also, veggie noodles are a lot lighter to eat making them the perfect lunchtime meal. Below is my recipe for turkey meatballs with zucchini noodles. If you try it, let me know what you think. Follow my blog on Bloglovin.
Serves 1-2 (depending on how many meatballs you can eat in one sitting!)
⅓ lb of ground turkey (buy 1 lb and slice into thirds; freeze for other recipes)
1 flax egg
2 TBSP Dried Onion Soup mix
½ cup bread crumbs (flavored or unflavored)
½ clove of garlic, chopped
1 TBSP olive oil
2 TBSP tomato sauce
Directions for Turkey Meatballs
Preheat oven to 350 degrees. Make flax egg in a small mixing bowl: 1 TBSP ground flaxseed mixed with 3 TBSP water. Mix and wait 5 minutes for the mixture to become thick.
Add ground turkey into the bowl with the flax egg. Add dried soup mix and bread crumbs.
Stir to combine. The mixture should be moist but firm enough to make meatballs. Make meatballs by rolling the meat in-between your hands. Place on a greased cookie sheet. Place in the oven and cook for 25 minutes
Directions for Zucchini Noodles:
On the spiralizer, install the spaghetti blade. Cut the tops off the zucchini and position it in the spiralizer. Turn handle of spiralizer to make zucchini noodles.
Wrap the zucchini noodles in a paper towel. Allow noodles to drain out some moisture while meatballs cook.
When meatballs are done, place zucchini noodles in a hot frying pan with the olive oil and garlic. Saute approx 4 minutes to heat the zucchini noodles and wilt them slightly.
Place noodles on a plate, top with turkey meatballs and tomato sauce. PS: If you make my turkey meatballs with zucchini noodles, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on my recipes!