Zucchini Noodles with Turkey Meatballs
Points: 4-6 (depends on portion sizes)
Ingredients:
For the Meatballs:
- 3 oz lean ground turkey
- 1/4 cup chopped onion
- 1 egg white (or 2 tbsp egg substitute)
- 1 tbsp breadcrumbs (whole wheat or gluten-free if preferred)
- 1 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- Salt and pepper, to taste
For the Zucchini Noodles:
- 1 medium zucchini (spiralized into noodles)
- 1 tsp olive oil
- Salt and pepper, to taste
For the Sauce:
- 1/4 cup low-sodium marinara sauce
- 1 tbsp fresh basil (optional)
- 1 tbsp grated Parmesan cheese (optional)
Instructions:
- Make the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the ground turkey, chopped onion, egg white, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until well combined.
- Form the mixture into small meatballs, about 1-inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the meatballs are cooked through (internal temperature should reach 165°F).
- Cook the Zucchini Noodles:
- While the meatballs are baking, heat a small amount of olive oil in a large skillet over medium heat.
- Add the zucchini noodles and sauté for 3-4 minutes, just until they are tender but still slightly crisp. Season with salt and pepper to taste.
- Set the noodles aside.
- Combine and Serve:
- Once the meatballs are done, warm up the marinara sauce in a small saucepan over low heat.
- To serve, plate the zucchini noodles and top with the meatballs.
- Spoon the marinara sauce over the top of the meatballs and garnish with fresh basil and Parmesan cheese (if desired).
Enjoy this healthy, low-carb, and flavorful lunch! It’s light, filling, and perfect for a WW-friendly meal!