Recipe-Zucchini Noodles with Turkey Meatballs

Recipe of the Month

Zucchini Noodles
with Turkey Meatballs
INGREDIENTS:
2 pounds (3 medium-sized) zucchini, spiralized
2 teaspoons salt
2 cups marinara sau
ce, homemade or store-bought
1/4 cup freshly grated Parmesan cheese

FOR THE MEATBALLS:
1 1/2 pounds ground turkey
1/2 cup Panko
1/4 cup freshly grated Parmesan cheese
2 large egg yolks
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
4. Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
5. In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
6. Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.

Comments

Popular posts from this blog

Introducing Jodey Sharman, Registered Psychologist

Community in July

Announcing Elan's New Acupuncturist!