1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.
3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.
4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.
5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.
6. Combine cooked meatballs with sauce and serve over the zucchini noodles.
Parmesan Turkey Meatballs with Zucchini Noodles
Serves 4
All you need:
2 tablespoons olive oil, divided
1 small carrot, diced
1 small yellow onion, diced
2 garlic cloves, minced
1 pound 93% lean ground turkey
1/4 bunch flat leaf parsley, chopped
1 egg
1/2 cup Italian breadcrumbs
1/4 cup shredded Parmesan cheese
1 (28 oz.) can crushed tomatoes with basil and garlic
2 tablespoons tomato paste
4 zucchinis, spiralized into “noodles” (or peeled into long strips)
All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.
3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.
4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.
5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.
6. Combine cooked meatballs with sauce and serve over the zucchini noodles.