Zucchini Noodles with Turkey Meatballs
Using zucchini means instead of all the sugar and carbs, you will be loading up on vitamins A and C. When you compare 2 cups of pasta with 2 cups zucchini noodles,pasta has 480 calories 90 grams of carbsand 2 grams of fiber, while the latter has 66 calories, 12 grams of carbs and 4 grams of fiber.
Ingredients
- 1 lb ground turkey
- 1/3 cup panko
- 3 Tablespoons parmesan freshly grated
- 2 large egg yolks
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Kosher salt and freshly cracked pepper to taste
- 2 lbs zucchini (3 medium) spiralized
- 2 teaspoons kosher salt
- 2 cups marinara sauce I like Rao's or Newmans
- 1/4 cup Parmesan cheese freshly grated
Instructions
- Preheat the oven to 400 degrees F. Lightly oil a 9x13 inch baking pan or dish and coat with non-stick spray.
- In a large bowl, combine the ground turkey, panko, Parmesan, pepper flakes; season with the salt and pepper. using a wooden spoon or clean hands, mix until well combined. roll the mixture into 16-20 meatballs, each 1 to 1 1/2 inches in diameter.
- Place the meatballs in the prepared baking dish and bake for 15-18 minutes until browned all over and cooked through; set aside.
- Place the zucchini in a colander over the sink. Add the salt and gently toss to combine; let sit for 10 minutes. In a large pot of boiling water, cook the zucchini for 30 seconds to 1 minute and drain well.
- Divide the zucchini into the meal prep containers. Top with meatballs, marinara sauce, and Parmesan. Will keep covered in the refrigerator 3 to 4 days. Reheat in the microwave, uncovered, in 30-second intervals until heated through.