This Skinny Zoodles and Meatball recipe makes for the most fabulous healthy, yet super satisfying meal.
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Nutrition Facts
Skinny Zoodles and Meatballs
Amount Per Serving (1 g)
Calories 41 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 0.6g4%
Cholesterol 22.6mg8%
Sodium 55.6mg2%
Carbohydrates 0.9g0%
Fiber 0.1g0%
Sugar 0.1g0%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:47 meatballs
Skinny Zoodles and Meatballs
Prep Time:
1 hr 25 mins
Cook Time:
25 mins
Total Time:
1 hr 50 mins
 
This Skinny Zoodles and Meatball recipe makes for the most fabulous healthy, yet super satisfying meal.
Ingredients
  • 1/3 cup bread crumbs panko or whole wheat
  • 1/4 cup unsweetened almond milk or other milk
  • 2 teaspoons extra virgin olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 lbs. 97% lean ground turkey or chicken breast
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • For serving: 1 medium zucchini per person and tomato sauce
Instructions
  1. Place bread crumbs and milk in a small bowl; set aside to soak for about 10 minutes.
  2. Heat oil in a medium skillet over medium-high heat.
  3. Add onion to skillet; cook, stirring frequently, for 5 minutes and until onion is soft.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper and bread crumb mixture in a large bowl; mix well with clean hands. Refrigerate, covered, for 1 hour.
  6. Preheat oven to 425 degrees F.
  7. Line baking sheet with parchment paper or foil, lightly coated with cooking spray.
  8. Form turkey mixture into meatballs; arrange onto prepared baking sheet.
  9. Bake for about 15 minutes, or until browned and cooked through.
  10. Serve over zoodles and tomato sauce.
Recipe Notes

*I spiralize one medium zucchini per serving and blot any excess liquid with a paper towel. I like my zoodles raw, but if you prefer to enjoy the zoodles cooked, heat them in a large skillet with a few teaspoons olive oil, salt and pepper. Don't cook them too long or they will become mushy.
**Recipe slightly adapted from the FIXATE (21 Day Fix Cookbook from Autumn Calabrese)

Author: Kim Lee
Course: Main
Cuisine: Italian

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