Zucchini Noodles with Lean Turkey Meatballs

This dish combines the light freshness of zucchini noodles with savory, lean turkey meatballs, creating a healthy yet satisfying meal. The meatballs are seasoned with Italian herbs and complemented by a homemade marinara sauce, making it a delightful and nutritious option for dinner. Perfect for those who are looking for a low-carb, high-protein meal without sacrificing flavor.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 lb lean ground turkey
• 1/4 cup breadcrumbs (or almond flour for gluten-free)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jar (24 oz) marinara sauce
• 2 tbsp olive oil
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the marinara sauce and simmer for about 5 minutes.
6. In another pan, briefly sauté the spiralized zucchini in the marinara sauce for 2-3 minutes until just tender.
7. Serve the zucchini noodles topped with the turkey meatballs and marinara sauce. Garnish with fresh basil leaves.