- 2
- 10 mins
- 35 mins
Ingredients
- For the meatballs:
- 1 garlic clove, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated parmigiano-reggiano cheese
- salt and pepper, to taste
- 2 tbsp warm water
- 1/2-3/4 lb lean ground turkey
- 1/2 tsp dried oregano flakes
- 2 tbsp freshly chopped parsley
- cooking spray
- For the rest:
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- 1/4 cup diced red onion
- 1 14oz can Muir Glen Fire Roasted Diced Tomatoes
- 1/2 tsp dried oregano flakes
- 4-5 medium zucchinis, Blade C
Preparation
Step 1
Preheat the oven to 375 degrees.
In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the fire roasted tomatoes and crush with a potato masher or back of a fork. Season with pepper and oregano.
Cook the sauce until it is reduced fully and no moisture remains, about 10 minutes. Once reduced, add in the zucchini noodles and toss until noodles soften and sauce becomes the proper consistency, about 3 minutes.
While the sauce is reducing, place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs. Arrange on a baking tray that's lightly coated in cooking spray. Cook for 10-12 minutes, flipping the meatballs over after 5 minutes.
Plate the noodles onto a plate or bowl and top with 3 meatballs! Enjoy.