ZUCCHINI TURKEY MEATBALLS WITH ZOODLES

By PineyCook

Ingredients

• For the meatballs:
• 1 pound ground turkey
• 2 teaspoons garlic powder
• 1 cup shredded zucchini
• 3/4 cup unseasoned breadcrumbs (or you could use seasoned)
• 1 large egg
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• For the zoodles:
• 2 medium zucchinis, zoodled using the method in the text above or with a spiralizer
• Your favorite pasta sauce

Details

Adapted from tablefortwoblog.com

Preparation

Step 1

Line a large baking sheet with wax paper.

Place all the ingredients for the meatballs in a large bowl. Using your hands, gently work all the ingredients together, careful to not overwork the meat.

Using a medium cookie dough scoop or two tablespoons, scoop meat into individual balls and place on the prepared baking sheet. Once all is scooped, form the meat into balls. Freeze 20 of them in a freezer-safe plastic bag or container and place 10 of them onto a plate to set aside to cook.

In a large skillet over medium-high heat, add olive oil.

Once the oil is hot, carefully place the meatballs into the skillet and let brown on one side then turn with tongs. Continue cooking until meatballs are all cooked through, about 7-10 minutes.
For the zoodles, you can either just blanch them in hot water and add sauce on top along with the meatballs or you can throw them into the same skillet and cook them until softened and pour sauce on top along with the meatballs.

Serve warm!

NOTES

The meatball mixture makes roughly 30 meatballs. They freeze really well and I love having the ability to pull them out of the freezer during busy work weeks! :)

To make paleo: this is mostly paleo-friendly minus the breadcrumbs. You can substitute almond meal for the breadcrumbs if you're being strict paleo.