Baked Turkey Zucchini Meatballs with Simple Zoodles
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 40 meatballs with sauce
Ingredients
Meatballs:
2 lbs ground turkey breast
2 Tbsp olive oil
3 cloves garlic, minced
2 large eggs
1 Tbsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 cup zucchini, finely grated, drained, and packed
1 small red onion, finely diced
Sauce:
3 Tbsp olive oil
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
½ tsp salt
½ tsp black pepper
½ tsp sugar
2 tsp Italian seasoning
¼ to ½ tsp crushed red pepper flakes
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
In a large bowl combine ground turkey, olive oil, minced garlic, eggs, Italian seasoning, salt, pepper, zucchini, and onion. Using your hands mix the meat mixture until the ingredients are evenly combined.
Scoop two tablespoon sized balls of meat from the mix, roll into a firm ball, and place on prepared baking sheet; repeat with remaining meat.
Place the baking sheet in the oven to bake for 20-25 minutes, or until they're evenly brown and cooked though.
Meanwhile, warm the oil for the sauce in a large saucepan over medium-heat. Add in the garlic and sauté for 30-60 seconds or until fragrant. Add the remaining ingredients and mix well to combine.
Simmer the sauce for 15 minutes, stirring occasionally.
When meatballs are done baking, add them to the sauce, stir to coat, and serve.
To make the zoodles, saute 2 tomatoes in 1-2 teaspoons of oil. Add a few cloves of minced garlic and a bit of salt and pepper. Add about ½ cup dry white wine and simmer to reduce for ~5 minutes. Add zoodles and heat through. Serve hot.