Turkey Spinach Meatballs with Butternut Squash Noodles and Zoodles
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 4 servings
Calories: 341kcal
Meatballs
- 1 lb 99% extra lean ground turkey
- 9 oz frozen chopped spinach thawed and extra juice squeezed out in a paper towel
- 1/2 cup yellow onion chopped
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 tsp Flavor God Garlic Lover's Seasoning
Noodles and Sauce
- 28 oz can crushed Italian tomatoes, no salt added
- 10.7 oz HEB Select Ingredients Butternut Squash Spirals (304 grams)
- 10.7 oz HEB Select Ingredients Zucchini Spirals (304 grams)
- 2 cloves garlic minced
- 2 tsp olive oil
- 1/2 tsp Flavor God Garlic Lover's Seasoning
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.
Mix all meatball ingredients until combined, then roll into 1"-1 1/2" meatballs and arrange on the baking sheet. Bake for 20 minutes or until cooked through.
Heat 1 tsp olive oil over medium-high heat in a medium sauce pan. Add 2 minced garlic cloves and sauté until fragrant. Add crushed tomatoes and Flavor God Seasoning. Lower heat and simmer for 10-15 minutes. Set aside.
In a large skillet, heat remaining 1 tsp of olive oil over medium high heat. Add butternut squash and zucchini noodles. Season as desired. Toss frequently until squash noodles are tender crisp.
Serve meatballs over noodles topped with sauce.
Calories: 341kcal | Carbohydrates: 33g | Protein: 34g | Fat: 7g | Cholesterol: 107mg | Sodium: 407mg | Potassium: 688mg | Fiber: 5g | Sugar: 12g