Name: Savoury Turkey Meatballs With Zucchini Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound ground turkey (minced turkey); 2 cloves garlic (minced); ¾ cup red pepper (red capsicum) (diced); ¼ large red onion (diced); ½ cup kale (finely chopped); ¼ cup Italian breadcrumbs; 1 teaspoon parsley; 1 teaspoon basil; 1 teaspoon salt (seasoned); 4 tablespoons feta cheese (crumbled reduced-fat); 3 teaspoons coconut oil (extra virgin); 1 medium egg (if needed); 2 decent-sized zucchinis

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I recently found out how good zucchini noodles are, so I’m experimenting with tons of variations I can do. Today, I’ll share with you the turkey meatballs with zucchini noodles recipe I altered from a post I saw online. It’s easy to prepare and makes a good meal when you want something filling and healthy.

Savoury Turkey Meatballs With Zucchini Noodles

Gretel Shaw

Check out this easy recipe for tasty turkey meatballs with zucchini noodles that I recently perfected. It's so good and filling!

5 from 1 vote

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings people

Calories 514 kcal

Ingredients

Meatball Ingredients

1 pound ground turkey (minced turkey)
2 cloves garlic - minced
¾ cup red pepper (red capsicum) - diced
¼ large red onion - diced
½ cup kale - finely chopped
¼ cup Italian breadcrumbs
1 teaspoon parsley
1 teaspoon basil
1 teaspoon salt - seasoned
4 tablespoons feta cheese - crumbled reduced-fat
3 teaspoons coconut oil - extra virgin
1 medium egg - if needed

Zoodle Ingredients

2 decent-sized zucchinis

Instructions

Preheat oven to 400 degrees Fahrenheit.
Combine meatball ingredients in a mixing bowl. Use a scoop (I used an ice cream scoop) and one hand to form into a ball shape. Add the egg if the mixture doesn’t hold up.
Coat a large skillet with oil and bring to medium heat. Slowly add meatballs as you form each ball, careful not to fall apart or splash oil.
Let meatballs brown on each side. I found tongs to be great to turn them around gently. Transfer to the preheated oven and cook for an additional 10 minutes. I don’t have a cast-iron skillet, so I transferred my meatballs into a foil-lined oven-safe pan, making sure to transfer all the oily goodness over with them.
Spiralize zucchinis. I use my handheld Veggetti, and it does these kinds of jobs well. In a separate pan, add oil and bring to medium heat. Add zoodles, cooking for a few minutes, careful not to overcook. Overcooked zoodles will become soggy.

Nutrition

Calories: 514kcalCarbohydrates: 18gProtein: 65gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 237mgSodium: 1910mgPotassium: 967mgFiber: 3gSugar: 4gVitamin A: 3780IUVitamin C: 90mgCalcium: 270mgIron: 4mg

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Tags: meatball