Zucchini Noodles with Turkey Meatballs
- Zucchini Noodles with Turkey Meatballs
- Recipe
- Ingredients
- Instructions
These make-ahead meal prep boxes will make you forget all about pasta. It’s light, healthy and low carb!
Zucchini noodles. Spaghetti sauce. And turkey meatballs.
That’s been my lunch all week.
With a hot bowl of this.
Because this LA rain will. not. stop.
But really.
These meal prep boxes are everything.
The zucchini noodles are a perfect stand-in for pasta.
And the meatballs keep me full without having the need to reach for a box of chocolate later!
Recipe
Yield: 6 servings
Prep: 1 hour
Cook: 30 minutes
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
4. Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
5. In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
6. Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.
