Turkey Meatballs with Garlic Zucchini Noodles
Zucchini noodles, or "zoodles," are a great alternative to pasta. Not that we have anything against pasta, but sometimes we like to mix it up!
Zucchini noodles are not only gluten free, but they're also high on vitamins A, C and B, as well as fiber. Try this recipe and tag #CrunchKitchen so we can see your zoodles!
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
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INGREDIENTS
● 1 pound ground turkey
● 1 small onion, grated
● 1/3 cup breadcrumbs
● 1/3 cup Parmesan cheese, plus more for serving
● 1/4 cup chopped fresh parsley
● 4 garlic cloves, minced and divided
● 1/2 teaspoon kosher salt
● Freshly ground black pepper, to taste
● 2 tablespoons olive oil
● 1/4 teaspoon red pepper flakes
● 4 medium zucchini, spiralized
DIRECTIONS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together turkey, onion, breadcrumbs, cheese, parsley, half the garlic,
salt and pepper until just combined. Shape mixture into 1 1/2-inch meatballs.
3. Bake for 15 minutes or until meatballs reach an internal temperature of 165°F.
4. Heat olive oil in a large skillet over medium heat. Add remaining garlic and red pepper
flakes and cook for 30 seconds, stirring constantly. Add zucchini noodles and saute for
2-3 minutes. Serve meatballs over zucchini noodles and sprinkle with cheese
