RECIPE: Turkey Meatballs with Garlic Zucchini Noodles
Our kitchens are truly the heart of the home. It's no wonder they play such an important part in our renovation plans and our lives. And, speaking of which, I thought you might appreciate a little inspiration for something easy and healthy to make for dinner in your kitchen tonight.
Try Turkey Meatballs with Garlic Zucchini Noodles or "zoodles;" a great alternative to pasta, gluten free and also high on vitamins A, C and B, as well as fiber.
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
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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.
Bake for 15 minutes or until meatballs reach an internal temperature of 165°F.
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.