Turkey Meatballs and Zoodles
Tender, juicy turkey meatballs served over lemon zoodles that can be enjoyed right away or packed away for weekly meal prep.
Ingredients
Meatballs
- 1 lb ground turkey
- ½ lb ground Italian sausage
- ½ cup parmesan cheese
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup cilantro
Zoodles
- 3 zucchini spiralized
- 2 garlic cloves minced
- juice of ½ lemon
- 1 tablespoon siracha
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place the zoodles in a bowl and sprinkle with about 1 teaspoon of salt and let them sit for a few minutes.
- Drain the excess water and pat dry. Set aside.
- Preheat oven to 350 degrees and line a baking sheet with foil.
- In a large bowl, combine all of the meatball ingredients and mix well with your hands. Form into medium-sized meatballs and set them on a plate.
- In a large skillet, melt 2 tablespoon of butter over medium heat. Add the meatballs to the skillet and cook for 8 minutes, until the meatballs are nicely browned, Remove to the prepared baking sheet.
- Put the meatballs in the oven for 10 minutes to make sure that they are cooked all the way through. While the meatballs are in the oven, add the remaining tablespoon of butter to the skillet that you cooked the meatballs in and melt.
- Add the garlic and cook for about 1 minute. Add the lemon juice and sriracha. Stir to mix everything and then add the zoodles.
- Cook the zoodles, stirring often, until they are tender-crisp, about 4 minutes.
- Assemble the meatballs on top of the zoodles and enjoy!