Zucchini Noodles with Turkey Meatballs
These make-ahead meal prep boxes will make you forget all about pasta. It's light, healthy and low carb!
Ingredients
- 1 pound 3 medium-sized zucchini, spiralized*
- 2 teaspoons salt
- 2 cups marinara sauce, homemade or store-bought
- ¼ cup freshly grated Parmesan cheese
For the meatballs
- 1 ½ pounds ground turkey
- ½ cup Panko
- ¼ cup freshly grated Parmesan cheese
- 2 large egg yolks
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
- Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
- In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
- Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.
Notes
*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!