Turkey Meatballs and Zucchini Noodles

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Turkey Meatballs and Zucchini Noodles

Yield: 4

Author: Jen and Tom

Prep time: 15 MinInactive time: 20 MinTotal time: 35 Min

Low-carb and packed with lean protein, this meal prep recipe is light yet satisfying. The zucchini noodles replace regular pasta for a healthier option.

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Ingredients

• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs (optional, for extra texture)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 4 medium zucchinis, spiralized into noodles (or 1 pack of pre-made zucchini noodles)
• 1 jar marinara sauce (or homemade, if you prefer)

Instructions

1. 1. Make the meatballs: Preheat the oven to 375°F (190°C). In a bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Form into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
2. 2. Bake the meatballs: Bake the meatballs for 15-20 minutes, or until they reach an internal temperature of 165°F (75°C).
3. 3. Cook the zucchini noodles: While the meatballs are baking, sauté the zucchini noodles in a non-stick pan over medium heat for 2-3 minutes, just until they soften slightly (don’t overcook to avoid sogginess). You can also lightly steam them.
4. 4. Assemble: Divide the zucchini noodles into 4 meal prep containers, top with a few meatballs, and drizzle with marinara sauce.
5. 5. Store: Refrigerate for up to 4 days. When ready to eat, reheat in the microwave.

Nutrition Facts

Calories

273

Fat

7 g

Sat. Fat

2 g

Carbs

22 g

Fiber

5 g

Net carbs

17 g

Sugar

11 g

Protein

35 g

Sodium

1103 mg

Cholesterol

109 mg

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