Turkey Meatball Zoodles Recipe

Ingredients

To make the best turkey meatballs, you’ll need:

• Ground turkey: Choose lean ground turkey for a healthier option.
• Breadcrumbs: Whole wheat breadcrumbs are a good choice, but you can also use gluten-free breadcrumbs if you’re avoiding gluten.
• Egg: The egg acts as a binder, keeping the meatballs together.
• Parmesan cheese: Adds a rich, savory flavor.
• Garlic: Fresh garlic or garlic powder will infuse the meatballs with a wonderful aroma.
• Herbs: Fresh parsley, basil, and oregano are my favorites for turkey meatballs, giving them a burst of herby goodness.
• Salt and pepper: Season to taste.

Tips for Juicy Meatballs

• Don’t overmix the meat: When mixing the ground turkey with the breadcrumbs and seasonings, be gentle. Overmixing can lead to tough meatballs.
• Use a bit of moisture: Adding a tablespoon of olive oil to the mixture can keep the meatballs moist.
• Don’t skip the egg: The egg is key in ensuring your meatballs don’t fall apart during cooking.

Cooking Your Turkey Meatballs

You can either bake or pan-fry the meatballs, but I prefer baking them for an easy, hands-off approach. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the meatball mixture into 1-inch balls and place them on the sheet. Bake for about 20-25 minutes or until golden brown and fully cooked through.

Zoodles: Making the Perfect Spiralized Zucchini

While your turkey meatballs are cooking, let’s prep the zoodles. Spiralizing zucchini is simple, and you don’t need any fancy tools to do it. You can use a spiralizer, a julienne peeler, or even a regular vegetable peeler to create long strands of zucchini that resemble spaghetti.

How to Spiralize Zucchini

1. Wash your zucchini: Make sure it’s clean and dry.
2. Trim the ends: Cut off both ends of the zucchini.
3. Spiralize the zucchini: Attach the zucchini to your spiralizer or use your peeler to create long, thin strips.
4. Optional: If you prefer a softer texture, you can sauté the zoodles briefly in a hot pan with a bit of olive oil, garlic, and seasoning for 2-3 minutes.

How to Keep Zoodles from Being Soggy

One common problem people face when cooking zoodles is that they release too much water, making the dish soggy. Here’s how to avoid that:

• Sauté for a short time: Zoodles only need a quick sauté to heat through and soften slightly. Overcooking them can lead to mushiness.
• Pat them dry: After spiralizing, place the zoodles on a clean towel and blot them gently to remove excess moisture.
• Salt them lightly: Before cooking, sprinkle a little salt on the zoodles, let them sit for 10 minutes, and then blot them dry. This helps to draw out some of the water.

Putting It All Together: The Turkey Meatball Zoodles Recipe

Now that your turkey meatballs and zoodles are ready, it’s time to bring everything together into a delicious meal.

Ingredients for the Whole Dish

• Turkey meatballs (as prepared earlier)
• Zoodles (from 2 medium zucchinis)
• Marinara sauce: Store-bought or homemade, the sauce is key for tying the whole dish together.
• Olive oil: For sautéing the zoodles.
• Fresh herbs: A sprinkle of fresh basil or parsley adds a touch of brightness to the finished dish.
• Grated Parmesan: For topping the meatballs and zoodles.

Cooking the Zoodles

While your meatballs are in the oven, heat a tablespoon of olive oil in a pan over medium heat. Add the zoodles and sauté for 2-3 minutes until they’re just tender but still have some bite. Don’t overcook them! You want to keep that wonderful crunch.

Bringing It All Together

Once your turkey meatballs are done, toss them in your marinara sauce, making sure each meatball is generously coated. Place the zoodles on plates, top with the saucy turkey meatballs, and finish with a sprinkle of Parmesan cheese and fresh herbs.

Serve immediately, and enjoy the wholesome, delicious combination of turkey meatballs and zoodles!