Turkey Meatballs Over Zucchini Noodles
Lighten up spaghetti night with lean turkey meat and fresh "zoodles." I have seen already cut zoodles in the grocery stores if you don't want to take the time.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | ground turkey |
| 1/4 cup | seasoned dry bread crumbs |
| 1 | large egg |
| 3 tablespoons | chopped fresh flat-leaf parsley |
| 1 1/2 ounces | fresh Parmesan cheese, grated (about 1/3 c.), plus more for serving |
| 2 | garlic cloves, chopped, divided |
| kosher salt | |
| freshly ground black pepper | |
| 2 tablespoons | extra-virgin olive oils, divided |
| 1 (25-ounce) bottle | marinara sauce |
| 4 | medium zucchini, cut into noodles with a spiralizer or julienne peeler |
| 4 ounces | provolone cheese, grated (about 1 c.) |
Directions:
Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.
Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.
Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper.
Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes.
Serve meatballs over noodles topped with Parmesan.
Source: countryliving.com
