Lunch: Zucchini Noodles with Turkey Meatballs

These zucchini noodles keep the amount of carbohydrate in this dish low. You could also try sautéing the zucchini noodles if you'd like.

Ingredients

Meatballs
Cooking spray
1 ¼ pounds lean ground turkey
2 garlic cloves, minced
1 tablespoon dried oregano
¼ cup fresh Italian parsley, finely chopped
1 teaspoon dried minced onion
2 tablespoons grated Parmesan cheese
1 egg, slightly beaten
½ cup oatmeal
Noodles and Sauce
1 (24-ounce) jar lower-sodium pasta sauce
4 medium zucchini

Instructions

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.
Recipe Cost: $9.56

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