It’s a new year, and even though I don’t really believe in resolutions, I do think it’s natural to want to give yourself a fresh start. This, of course, includes taking stock of how you’ve been treating your body. The holidays are full of way too much sugar, justifying all the carbs you put in your mouth, and saying yes to 2nd 3rd 8th pours of wine and champagne 😉 If this sounds at all like you, then you’re probably looking for healthy recipes to get yourself back on track – and this one will do just that! It’s got all kind of good things for your body, but it’s also super comforting on a cold winter night. That’s what we’re all looking for this time of year, right?!
I got the idea for these turkey meatballs from my Egg Drop Soup Recipe. I couldn’t get over how moist they were after cooking in the broth… so why couldn’t they cook in sauce too?
The meatballs are super easy, too. Just combine the ground turkey, breadcrumbs, parsley, water, 1 clove garlic, cheese and egg with your hands until everything is evenly distributed. Form into small meatballs, about the size of a quarter. Put in the fridge to set before cooking them in a nice tomato sauce bath!
Don’t have a spiralizer? You definitely need one. I have the one by Inspiralized, but there are versions for less than $30 and even KitchenAid attachments, too! Take your pick 🙂
And before you know it… you have this!
Grate some cheese on top if you want… which you probably will, because it’s DELICIOUS ?
Have you ever tried Zucchini Noodles before?
What do you think of them? Have you ever had them with turkey meatballs?
Zucchini Noodles with Turkey Meatballs
- 1 lb ground turkey
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 tbsp water
- 2 cloves garlic, diced
- 1 tbsp parmesan cheese
- 32 oz can crushed tomatoes
- 1/2 cup red wine
- olive oil
- salt and pepper
- 4 zucchini
- Combine ground turkey, breadcrumbs, parsley, water, 1 clove garlic, cheese and egg with your hands until everything is evenly distributed.
- Form into small meatballs, about the size of a quarter. Put in the fridge to set.
- Saute the other clove of garlic in olive oil until fragrant and then add your can of crushed or pureed tomatoes and 1/2 cup of red wine. Season with salt and pepper and simmer for about 15 minutes.
- While that is going, spiralize the zucchini.
- Drop the meatballs into the sauce, cover and simmer for about 15 more minutes.
- Uncover, stir and continue cooking for another 15, or until the meatballs are cooked through.
- Stir the zucchini noodles into the sauce and saute for a few minutes.
- Once the noodles are heated through, it's ready to eat!
- Serve with cheese, if desired.