Italian Turkey Meatballs over Zucchini Noodles

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Serves 2

1 pound ground lean turkey
2 cups zucchini noodles
1/4 cup parmesan cheese, plus 1 tablespoon to garnish
1 egg
1/4 cup whole wheat flour
2 garlic cloves, minced
Red pepper flakes
1/2 teaspoon dried oregano
1 tablespoon fresh Italian parsley, chopped
1 jar Rao's marinara

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Mince garlic cloves, chop parsley, and set aside.

2. In a large bowl, mix all ingredients except marinara and zucchini until well-combined. Form heaping tablespoon meatballs, rolling each into a ball with hands, and placing on the parchment paper until all of the mixture is used.

3. Bake meatballs for 20 minutes, until golden and tender. While baking, bring marinara sauce in a large pot to a boil and immediately turn down to simmer. Once meatballs are removed from the oven, carefully transfer the meatballs to the pot (careful not to splatter!) and simmer for about 5-10 minutes.

4. Season raw zucchini noodles with a little salt and pepper (to taste), and place in a large serving bowl. The piping-hot marinara will cook the zoodles almost instantly, so no need to dirty a separate pan! Pour meatballs and sauce over zoodles and toss. Serve in individual bowls with a sprinkle of parmesan and red pepper flakes.

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