Zucchini Noodles with Turkey Meatballs
Try this low carb, heart-healthy version of spaghetti and meatballs! Replacing spaghetti noodles with spiralized zucchini more less carbs, more fiber, and more servings of vegetables.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup zucchini noodles + 3 meatballs
Ingredients
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nonstick cooking spray
- 1
- 1
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lean ground turkey
- 1 1/4 lbs
- 567 g
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garlic (minced)
- 2 clove
- 2 clove
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dried oregano
- 1 tbsp
- 1 tbsp
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fresh Italian parsley (finely chopped)
- 1/4 cup
- 1/4 cup
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dried minced onion
- 1 tsp
- 1 tsp
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eggs (slightly beaten )
- 1
- 1
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almond flour
- 3 tbsp
- 3 tbsp
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lower-sodium marinara sauce
- 2 cup
- 2 cup
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medium zucchini
- 4
- 4
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Directions
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Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
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Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
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Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
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Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
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While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
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Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.