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Zucchini Noodles and Turkey Meatballs

Name: Zucchini Noodles and Turkey Meatballs
Prep time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 1 lb ground turkey; 3 cloves garlic, minced; 1/2 cup Progresso™ Panko Crispy Bread Crumbs; 1 egg; 1/4 cup parsley, finely chopped; Salt and pepper; 1/2 cup extra virgin olive oil; 2 teaspoons rosemary, finely chopped; 1 tablespoon lemon zest; 1 pinch crushed red pepper; 2 large zucchini, sliced into ribbons using a vegetable peeler; 1 bag (10 oz) frozen cubed butternut squash, thawed; 1 cup Muir Glen™ Organic Pasta Sauce Cabernet Marinara; Fresh Parmesan cheese, for garnish

3 Ratings

3 Reviews

Prep 30 min
Total 50 min
Servings 3

This delicious turkey meatball dish has a special twist--zucchini noodles! Not noodles made out of zucchini, but zucchini ribbons that take the place of noodles!

By Bev Cooks

Updated September 18, 2017

Ingredients

1 lb ground turkey
3 cloves garlic, minced
1/2 cup Progresso™ Panko Crispy Bread Crumbs
1 egg
1/4 cup parsley, finely chopped
Salt and pepper
1/2 cup extra virgin olive oil
2 teaspoons rosemary, finely chopped
1 tablespoon lemon zest
1 pinch crushed red pepper
2 large zucchini, sliced into ribbons using a vegetable peeler
1 bag (10 oz) frozen cubed butternut squash, thawed
1 cup Muir Glen™ Organic Pasta Sauce Cabernet Marinara
Fresh Parmesan cheese, for garnish

Steps

1

In a large bowl, mix together the ground turkey, garlic, panko, egg and parsley, and a pinch of salt and pepper. Using your hands, form 1-inch balls and set on a plate.
2

In a smaller bowl, whisk together the olive oil, rosemary, lemon zest and crushed red pepper. Season with a tiny pinch of salt.
3

Bring 1 teaspoon of oil to a medium-high heat in a large sauté pan. Add the meatballs and sear all over until browned and cooked through, about 10 minutes. Remove from pan.
4

To the pan, add the zucchini ribbons, butternut squash and flavored rosemary oil. Toss everything and heat through, 2 minutes.
5

Serve zucchini noodles with turkey meatballs and warmed marinara. Garnish with Parmesan and serve immediately.

If you have a spiralizer tool, you can use that method for the zucchini instead of cutting it into ribbons.

No nutrition information available for this recipe

This mix of zucchini and squash and meatballs is going to make.your.life. It's sort of a hodgepodge. A standard meal meets clean-out-the veggie-drawer meets oh-my-gosh-this-is-good. It's one of my favorite types of meals, really – taking something from the freezer, something from the garden, something from the pantry. Voila. It's summery, comforting, easy enough and deeeeeeelish. Goodness me. Just serve it with the meatballs, and some really yummy warmed Muir Glen Cabernet Marinara pasta sauce on the side for dipping. You GUYS. It's seriously so good. Light, yet filling. Bright and summery. Gosh dang. Hop to it!