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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.
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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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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 445 kcal | ||
| Fat 20 g | ||
| Carbohydrate 29 g | ||
| Protein 37 g | ||
| Cholesterol 150 mg | ||
| Saturated Fat 4.8 g | ||
| Sodium 605 mg | ||
| Sugar 11 g | ||
| Fiber 7 g | ||
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