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Turkey meatballs with marina sauce zoodles
This low-carb, high-protein Turkey Meatballs with Marinara Sauce and Zoodles recipe is perfect for those looking for a healthier and diabetes-friendly option that is still delicious and satisfying. The juicy turkey meatballs are seasoned with herbs and spices, while the zoodles provide a fresh and nutritious base for the savory marinara sauce. It's a quick and easy meal that's perfect for a busy weeknight dinner.
To make this dish even more nutritious, you can add a side salad or some roasted vegetables. This recipe also works well with ground chicken or beef if you prefer. You can also make a double batch of the meatballs and freeze them for later use.
1 lb. ground turkey
1/2 cup almond flour
2 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 can (14 oz.) diced tomatoes, undrained
1/4 cup chopped fresh basil
3 medium zucchini, spiralized
Salt and pepper to taste
Preheat oven to 375°F (190°C).
In a large bowl, mix together ground turkey, almond flour, egg, garlic, dried basil, dried oregano, salt, and black pepper.
Shape the mixture into small meatballs, about 1-2 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
Transfer the meatballs to a baking dish and bake for 15-20 minutes, or until cooked through.
While the meatballs are baking, prepare the marinara sauce. In the same skillet used to cook the meatballs, add diced tomatoes (undrained) and fresh basil. Simmer for 10 minutes, stirring occasionally.
In a separate skillet, heat a tablespoon of olive oil over medium heat. Add spiralized zucchini and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.
Serve the turkey meatballs with marinara sauce over the zoodles.
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