Turkey Meatballs with Carrots over Zucchini Noodles

Turkey Meatballs with Carrots over Zucchini Noodles

Turkey Meatballs with Carrots over Zucchini Noodles
Nutrition Information
  • Serves: 4
  • 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 type: Main Dishes (Meat, Chicken, Fish)
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Elysa Weitala

  • 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
  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.

  • kc wright
    Posted at 08:53h, 24 July Reply

    Recipe sounds delicious!
    Where are you sourcing the WW Panko breadcrumbs from?
    I can’t find them anymore, other than Amazon for $12!

    • Toby Amidor
      Posted at 15:58h, 24 July Reply

      Hi KC,
      Kikkoman sells it for $1.99 per package at Wegman’s online — and I have also seen it at some supermarkets throughout the country. If you cannot find it or it’s way to overpriced, then just swap it for regular Panko breadcrumbs or you can use whole wheat regular breadcrumbs.
      All will work in this recipe.
      Happy, healthy meal prepping!

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