These make-ahead meal prep boxes will make you forget all about pasta. The zucchini noodles with turkey meatballs are light, healthy, and low carb!
Zucchini Noodle With Turkey Meatballs – A Quick and Easy Meal
Zucchini Noodles With Turkey Meatballs is a mouth-watering, healthy, and delicious main dish. You will love the combination of flavors, it adds to your meal.
This dish is an easy way to prepare healthy pasta. Serve this with a tossed salad for a complete meal. This is one of the easiest ways to have a great tasting meal.
In a large skillet, add olive oil, zucchini, mushrooms, garlic, chopped or ground turmeric, onion powder, salt, and pepper to the pan. Cover the skillet and cook on low heat.
In a stand mixer, combine the flour, cornmeal, salt, baking powder, lemon juice, and vegetable oil. Combine the sauce ingredients and turn them out onto a bowl. Use a rubber knife to make small holes in the zucchini noodles and stir in the sauce.
Cook the noodles in the remaining tablespoon of vegetable oil until translucent. Stir in the chopped turkey meatballs and let them cook in the sauce for about one hour. Remove them from the sauce and let stand for about ten minutes.
Using a spatula, transfer the noodles to a plate. Make sure you don't overcook them because overcooking them may cause them to become soggy. Turn the heat off and preheat the oven to preheat it.
Using a pasta roller, pull the noodles through the spiralizer. Let them dry in the air. Once they are completely dry, cut them on the diagonal with a serrated knife.
Using a non-stick spatula, gently press into each bite of the cheese. Serve with tomato sauce and whole pepper.
Cooking zucchini noodles with turkey meatballs is a relatively quick and easy meal. The total time is approximately two hours from start to finish.
Not only does this meal taste great, but you can adjust the ingredients to have either a spicy or mild dish. This makes a great meal for any kind of diet, as well as an easy way to prepare for the week.
Cooking the zucchini noodles with turkey meatballs is an easy preparation. Start by preparing the meatball mixture. Add the chopped zucchini to the ground turkey along with the red pepper flakes, parsley, and green onions.
Bring to a boil then reduce heat to maintain the consistency of the mixture. Reduce cook time to 30 minutes and enjoy!
The next step is to prepare the tomato paste. In a large saucepan, combine the meatballs and tomato paste until the mixture begins to boil.
Remove from heat and add the chopped zucchini and parsley. Cover for about five minutes until the softened garlic is soft and the softened tomato paste is completely smooth.
At this point, you can elect to add the olive oil, but if you are concerned about the nutritional content of the meatballs, just use the tomato sauce alone.
Stir in the salt and pepper to taste. Finally, stir in the cooked zucchini noodles and the cooked meatballs, and you are done!
Zucchini noodles. Spaghetti sauce. And turkey meatballs.
That’s been my lunch all week.
With a hot bowl of this.
Because this LA rain will. not. stop.
These meal prep boxes are everything.
The zucchini noodles are a perfect stand-in for pasta.
And the meatballs keep me full without having the need to reach for a box of chocolate later!
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!
- 2 pounds (3 medium-sized) zucchini, spiralized*
- 2 teaspoons salt
- 2 cups marinara sauce, homemade or store-bought
- 1/4 cup freshly grated Parmesan cheese
For the meatballs
- 1 1/2 pounds ground turkey
- 1/2 cup Panko
- 1/4 cup freshly grated Parmesan cheese
- 2 large egg yolks
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 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 meatball, 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.
*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!