Lemon Herb Turkey Meatballs over Zucchini Noodles
Equipment
- Mixing Bowl
- Large Skillet
- Spiralizer
Ingredients
- 1 pound lean ground turkey
- 1 large egg
- 2 tablespoons almond flour
- Zest of 2 lemons
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 medium zucchinis, spiralized
- Juice of 1 lemon
- Extra fresh parsley for garnish
- Grated Parmesan for serving
Instructions
- Combine the ground turkey, egg, almond flour, lemon zest, chopped parsley, oregano, one minced garlic clove, salt, and pepper in a mixing bowl. Mix gently until the ingredients are evenly distributed.
- Form the mixture into 16 small meatballs and set them on a plate.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until they are browned and cooked through.
- Stir in the remaining minced garlic and cook for 30 seconds. Add the lemon juice and let it bubble for one minute to coat the meatballs.
- Add the spiralized zucchini noodles to the skillet. Toss gently for 2 to 3 minutes until the noodles are just warmed and slightly softened.
- Divide the noodles and meatballs among four plates. Top with fresh parsley leaves and grated Parmesan before serving.
Notes
Spiralize the zucchini right before cooking so it does not release excess water. If the meatballs feel too soft to handle, chill them for ten minutes before browning. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Large Skillet, Spiralizer
Cuisine: Mediterranean
Equipment: Mixing Bowl, Large Skillet, Spiralizer