Tuesday, May 20, 2014

Turkey Meatballs and Zucchini Noodles

I don't have one of those fancy spiral cutters so I opted for the cheese grater mode on my processor. This is 3 zucchini.

After they are cut I put them in a bowl to soak out some of the water. Optimal time would have been about an hour but I didn't have that kind of time.

This is half a bell pepper, half a white onion and a clove of garlic.

Mix the veggies in with a package of ground turkey. Add 2 tsp oregano and 2 tsp basil. (Substitute fresh if possible)

I made 2 oz. meatballs so we could easy calculate. Because of the veggies I weighed them out at 2.2 oz. Hey I want all my protein


Bake at 425 degrees for 15 min.


For my sauce I just added garlic, mushrooms, and fresh basil to an organic low sugar low salt tomato sauce and simmered down.


I cooked the zucchini for just a few minutes in a little spray oil to warm it and so it wouldn't be as crunchy.


These meatballs are by far the best I have made, going forward making meatballs WILL be something we do often. I actually like the lack of bread crumbs because they are not as dense. 









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