Turkey Meatballs with Carrots over Zucchini Noodles
 
Prep time
Cook time
Total time
 
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Elysa Weitala
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Recipe type: Main Dishes (Meat, Chicken, Fish)
Serves: 4
Ingredients
  • For the Turkey meatballs
  • 1 pound of ground turkey (90% to 94% lean)
  • 2 medium carrots, shredded
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 large egg, beaten
  • ½ cup whole-wheat panko bread crumbs
  • ½ cup finely chopped parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons of olive oil
  • 4 servings (6 cups) of Zucchini Noodles with Lemon Vinaigrette (recipes below)
  • 4 servings (2 cups) Chunky tomato sauce (recipe below)
  • For the Zucchini Noodles
  • Juice and zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 medium zucchini, or 6 cups precut zucchini noodles
  • For the Chunky Tomato sauce
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 (28-ounce) can whole peeled plum tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon of freshly ground black pepper
  • ½ cup basil leaves, cut into thin strips
Instructions
  1. To make the Meatballs: In a large bowl mix together the turkey, carrots, onion, garlic, egg, bread crumbs, parsley, salt, and pepper.
  2. Shape 1 heaping teaspoon of turkey mixture into a ball, and place it on a large plate. Repeat with the remaining mixture to make about 20 meatballs.
  3. In a large skillet over medium heat, heat the oil until shimmering. Add the meatballs and cook, covered, turning the meatballs occasionally until browned on all sides and a thermometer inserted into the meatballs reads 165 degrees F, 15-18 minutes.
  4. Using a slotted spoon, transfer the meatballs to a clean plate.
  5. Into each 4 containers, place 1½ cups of Zucchini Noodles with Lemon Vinaigrette and top with 5 meatballs and ½ cup of Chunky Tomato sauce
  6. To make the Zucchini noodles: In a large bowl, whisk together the lemon juice and zest, olive oil, honey, Dijon mustard, salt, and pepper
  7. Using a spiralizer, make zucchini noodles and add to the bowl with the lemon vinaigrette Toss to combine.
  8. Into each of the 4 containers, place 1 ½ cups noodles.
  9. To make the Chunky Tomato Sauce: In a medium pot over medium heat, heat the oil until it shimmers. Add the garlic and cook until fragrant, about 1 minute. Add the whole and crushed tomatoes, cover and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, breaking up the tomatoes as they cook. Stir in the salt, pepper, and basil.
Nutrition Information
Serving size: 1 container Calories: 458 Fat: 28g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 13g Sodium: 992mg Fiber: 6g Protein: 29g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/7213/