Turkey Meatballs in Marinara with Zucchini Noodles

Tender garlic-and-herb turkey meatballs simmered in a simple crushed-tomato marinara and served over lightly sautéed zucchini noodles.

Ingredients

• 1 1/2 lb ground turkey (93% lean)
• 1 large egg
• 1 small yellow onion, finely chopped, divided
• 4 cloves garlic, minced, divided
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 3 tablespoons olive oil, divided
• 1/4 teaspoon red pepper flakes
• 1 (28 oz) can crushed tomatoes (no sugar added)
• 24 oz zucchini noodles
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a bowl, combine the turkey, egg, half of the onion, half of the garlic, the parsley, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix gently with your hands and shape into 16 meatballs, about 1 1/2 inches across.
2. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Brown the meatballs on all sides, 5 to 6 minutes; they do not need to be cooked through yet. Move them to a plate.
3. Lower the heat to medium. Add 1 tablespoon oil and the remaining onion and cook for 3 minutes, until soft. Stir in the remaining garlic, the dried basil and the red pepper flakes for 30 seconds, then pour in the crushed tomatoes.
4. Return the meatballs to the sauce, cover and simmer for 15 minutes, turning them once, until they reach 165°F (74°C).
5. Meanwhile, heat the remaining 1 tablespoon oil in a second large skillet over medium-high heat. Add the zucchini noodles with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and toss for 2 to 3 minutes, just until barely tender. Tip off any liquid.
6. Divide the zucchini noodles among 4 bowls, spoon the meatballs and sauce over the top and scatter with the torn basil.

Nutrition (per serving)

470 cal · 39g protein · 23g carbs · 27g fat

Open this recipe on Grocerplan and shop the ingredients with Instacart →