Turkey Spinach Meatballs with Zucchini Noodles and Arrabiata Sauce
Servings: 5 servings
Calories: 315kcal
Ingredients
- 1 1/4 lb 99% extra lean ground turkey (20 oz)
- 10 oz frozen chopped spinach, thawed and drained
- 1 large egg
- 1 tsp Flavor God Garlic Lover's Seasoning
- 1 tsp oregano
- 1/2 cup finely chopped onion (80 grams)
- 1/2 cup whole wheat Italian breadcrumbs (60 grams)
- 4 cloves garlic, minced (16 grams)
- 1/4 cup grated parmesan cheese (25 grams)
- 4 small zucchini, ends trimmed
- 1 24 oz jar Nonna's Nature's Way Arrabiata Sauce
Instructions
- Preheat oven to 400 degrees and line a baking sheet with SILPAT.
- Dump thawed and drained spinach onto two sheets of paper towel. Gather the paper towel around the spinach and squeeze out excess moisture over the sink.
- Add ground turkey and drained spinach to a large bowl, breaking apart spinach as it is added. Add egg, spices, onion, breadcrumbs, garlic gloves and parmesan cheese. Mix with your hands until ingredients are just combined (do not overwork the meat).
- Roll the mixture into balls, about 1.5 inches in diameter, and place onto lined baking sheet.
- Lightly spray some olive oil or non-stick cooking spray on top of the meatballs. Bake for 20 minutes or until cooked through.
- Spiralize zucchini into noodles and place into a microwavable bowl. Microwave the zucchini noodles, covered with a damp paper towel, for 2 minutes (alternatively, you can sauté them with a bit of olive oil).
- Heat marinara sauce to desired temperature before serving over zucchini noodles and meatballs. Garnish with fresh chopped basil, if desired.
Nutrition
Calories: 315kcal | Carbohydrates: 28g | Protein: 37g | Fat: 9g | Cholesterol: 59mg | Sodium: 746mg | Potassium: 626mg | Fiber: 6g | Sugar: 8g