Recipe: Turkey Meatballs with Carrots over Zucchini Noodles

TURKEY MEATBALLS WITH CARROTS OVER ZUCCHINI NOODLES

"Zucchini, carrot, or another spiralized vegetable makes a terrific low-calorie and low-carb substitute for grain pasta. However, you can always opt for whole-wheat spaghetti or any type of alternative pasta like quinoa, bean, legume, or rice. Just follow the directions on the manufacturer's label for appropriate cooking times."



PREP TIME: 25 minutes
COOK TIME: 20 minutes

1 pound ground turkey (90% to 94% lean)
2 medium carrots, shredded
1 small onion, finely chopped
1 garlic clove, minced
1 large egg, beaten, 1/2 cup whole-wheat panko bread crumbs
1/2 cup finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 servings (6 cups) Zucchini Noodles with Lemon Vinaigrette
4 servings (2 cups) Chunky Tomato Sauce

In a large bowl, mix together the turkey, carrots, onion, garlic, egg, bread crumbs, parsley, salt, and pepper.

Shape 1 heaping teaspoon of turkey mixture into a ball, and place it on a large plate. Repeat with the remaining mixture to make about 20 meatballs.

In a large skillet over medium heat, heat the oil until shimmering. Add the meatballs and cook, covered, turning the meatballs occasionally until browned on all sides and a thermometer inserted into the meatball reads 165 degrees F, 15 to 18 minutes.

Using a slotted spoon, transfer the meatballs to a clean plate.

Into each of the 4 containers, place 1 1/2 cups of Zucchini Noodles with Lemon Vinaigrette and top with 5 meatballs and 1/2 cup Chunky Tomato Sauce.

STORAGE:
Place airtight containers in the refrigerator for up to 5 days. To freeze, place the turkey meatballs and tomato sauce (without the Zucchini Noodles with Lemon Vinaigrette) in freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat, microwave uncovered on high for 2 to 3 minutes. Alternatively, reheat the entire batch of meatballs and sauce in a medium saucepan on the stovetop. Bring to a boil, reduce the heat, and simmer until heated through, 10 to 15 minutes.

TOBY'S TIP:
Opt for ground turkey that's 90% to 94% lean. The little bit of fat will help keep the meatballs moist.

Makes 4 servings
Per Serving (1 container): Calories: 458; Total Fat: 28g; Saturated Fat: 5g; Protein: 20g; Total Carbs: 27g; Fiber: 6g; Sugar: 13g; Sodium: 992mg

Source: Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-to-Go Meals by Toby Amidor. (Rockridge Press; July 31, 2018; $15.29/Paperback, ISBN-13: 978-1641521253)