If you haven’t tried zucchini noodles in place of pasta yet, you absolutely need to! I don’t miss the pasta when I make this. They’re incredibly easy to do (as long as you have the right Julienne peeler, that is) and it’s a great way to cut calories and fit more veggies into your meal. I didn’t get my peeler until after my near thumb-cutting-off experience trying to make these noodles with a mandolin cutter. Eek. It nearly ruined my dinner when that happened.
Just kidding! This is too good to not eat, whether or not you’ve got a massive bandage wrapped around your thumb. So anyways, now I use a stainless steel Kuhn Rikon peeler, works like a charm! And I stick a fork in the end of the zucchini when I’m doing it, that way I minimize the amount of zucchini I waste while doing this.
When I made the meatballs, I stuck them directly on a baking sheet, but I think it could be delish if you give them a quick pan fry first, or even broil them for a minute or two after they’re done baking. I made medium-ish meatballs, so you might have to adjust cooking time if you change the size…
Turkey Spinach Meatballs with Zucchini Noodles and Marinara Sauce
- 20 oz extra lean ground turkey 99%
- 9 oz frozen chopped spinach thawed and drained
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp oregano
- 1/2 cup finely chopped onion
- 1/2 cup whole wheat Italian breadcrumbs
- 8 cloves garlic minced & divided
- 1/4 cup grated parmesan cheese
- 4 small zucchinis
- 28 oz can crushed tomatoes no salt added
- 1 tsp olive oil
- 3 tbsp fresh chopped basil
- In a large bowl, combine egg, spices, onion, breadcrumbs, 4 garlic gloves and parmesan cheese.
- Add ground turkey and drained spinach, breaking apart spinach as it is added. Mix well.
- Preheat oven to 400 degrees.
- Spray a large baking sheet with non-stick cooking spray, or use a baking mat to cover the baking sheet.
- Roll the mixture into balls, about 1 - 1.5 inches in diameter, and place onto baking sheet.
- Lightly spray some olive oil or non-stick cooking spray on top of the meatballs. Bake for about 20 minutes.
- Using a julienne peeler or spiralizer, cut zucchinis into noodles and place into a microwavable bowl.
- In a medium pot, heat olive oil over medium-high heat. Add remaining garlic and sauté until fragrant. Add crushed tomatoes and lower heat to simmer for 15-20 minutes. Stir in basil before serving.
- Just before you take the meatballs out of the oven, microwave the zucchini noodles, covered with a damp paper towel, on high for 2 minutes.