Healthy turkey meatballs so simple and quick to make, served over zucchini noodles, and you’ve got yourself a winning weeknight dinner. And if the rest of your family prefers pasta over zoodles (as they do in my house), serve their meatballs over Banza pasta and everyone’s happy!
1 lb. ground Organic Turkey
4 medium zucchini, spiralized
1-2 tbsp. Olive oil for drizzling/tossing zucchini
¾ tsp. garlic powder
¾ tsp. turmeric powder
¾ tsp. oregano powder
½ tsp. ground ginger
½ tsp. sea salt
½ tsp. pepper
2 tbsp. freshly chopped basil or parsley for ganish
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl combine the ground turkey and seasoning and mix well.
Take 1 tbsp. at a time of the turkey mixture and roll it into a ball using your hands. Place on baking sheet and bake for 16-18 minutes.
Heat up sauce in a saucepan and place meatballs in the sauce when they come out of the oven.
Place zucchini noodles in a Pyrex baking dish, drizzle or spray with oil, season with salt and pepper and bake for about 10 minutes until noodles are softened. Remove from oven.
Plate zoodles (or pasta if you’re using) and spoon meatballs on top, sprinkle with fresh parsley or basil and enjoy!