Skinny Zoodles and Meatballs

This Skinny Zoodles and Meatball recipe makes for the most fabulous healthy, yet super satisfying meal.

Skinny Zoodles and Meatballs

Print Recipe

This Skinny Zoodles and Meatball recipe makes for the most fabulous healthy, yet super satisfying meal.

Course Main

Cuisine Italian

Prep Time 1 25

Cook Time 25

Total Time 1 50

Servings meatballs

Calories 41

Author Kim

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

Place bread crumbs and milk in a small bowl; set aside to soak for about 10 minutes.
Heat oil in a medium skillet over medium-high heat.
Add onion to skillet; cook, stirring frequently, for 5 minutes and until onion is soft.
Add garlic; cook, stirring frequently, for 1 minute.
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.
Preheat oven to 425 degrees F.
Line baking sheet with parchment paper or foil, lightly coated with cooking spray.
Form turkey mixture into meatballs; arrange onto prepared baking sheet.
Bake for about 15 minutes, or until browned and cooked through.
Serve over zoodles and tomato sauce.

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)

Nutrition