Turkey Meatballs Over Zucchini Noodles
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Ingredients

1 lb. ground turkey
1/4 c. seasoned dry breadcrumbs
1 large egg
3 tbsp. chopped fresh flat-leaf parsley
1 1/2 oz. Parmesan cheese, grated (about 1/3 c.), plus more for serving
2 garlic cloves, chopped, divided
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 (25-oz.) jar marinara sauce
4 medium zucchini, cut into noodles with a spiralizer or julienne peeler
4 oz. Provolone cheese, grated (about 1 c.)

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Directions


1.  Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.

2.  Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.

3.  Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper.

4.  Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes.

5.  Serve meatballs over noodles topped with Parmesan

 
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4 Servings

PER SERVING: 
protein: 39 g; 
fat: 30 g; 
carbohydrate: 27 g; 
fiber: 6 g; 
sodium: 1,311 mg; 
cholesterol: 154 mg; 
calories: 526.

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From https://www.countryliving.com/food-drinks/recipes/a39371/turkey-meatballs-over-zucchini-noodles-recipe/


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