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Zucchini Noodles with Turkey Meatballs
20 min prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Zucchini Noodles with Turkey Meatballs
Try this low carb, heart-healthy version of spaghetti and meatballs! Replacing spaghetti noodles with spiralized zucchini more less carbs, more fiber, and more servings of vegetables.
20 min prep time
4servings
1 cup zucchini noodles + 3 meatballs
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
- Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
- Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
- Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
- While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
- Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.
Nutrition facts
4 Servings
-
Serving Size
1 cup zucchini noodles + 3 meatballs
- Amount per serving Calories 400
-
Total Fat
20g
- Saturated Fat 4.4g
- Trans Fats 0.2g
- Cholesterol 155mg
- Sodium 420mg
-
Total Carbohydrate
19g
- Dietary Fiber 4g
- Total Sugars 11g
- Added Sugars 0g
- Protein 35g
- Potassium 1320mg
- Phosphorous 445mg
Ingredients
nonstick cooking spray
1
lean ground turkey
1 1/4 lbs
garlic (minced)
2 clove
dried oregano
1 tbsp
fresh Italian parsley (finely chopped)
1/4 cup
dried minced onion
1 tsp
eggs (slightly beaten )
1
almond flour
3 tbsp
lower-sodium marinara sauce
2 cup
medium zucchini
4
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