Description
These garlic parmesan turkey meatballs with zoodles are a delicious addition to your healthy weeknight dinner rotation! It comes together in under 30 minutes, is packed with veggies, and tossed in a delicious buttery sauce.
Equipment
Ingredients
Units
Scale
- 1 lb ground turkey
- 1/2 cup grated Parmigiano Reggiano, divided
- 1/4 cup + 2 tbsp panko breadcrumbs, divided
- 1 egg
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 6 cloves garlic, minced, divided
- 4 tbsp chopped parsley, divided
- 1–2 tbsp oil
- 4–6 tbsp unsalted butter, divided
- 3 large zucchini, spiralized
Instructions
- Mix and roll the meatballs. In a medium mixing bowl, combine ground turkey, 1/4 cup grated Parmigiano Reggiano, 1/4 cup panko breadcrumbs, egg, salt, pepper, 2 cloves minced garlic, and 2 tbsp fresh parsley. Use your hands to mix the ingredients together, then form 14-16 small balls.
- Cook the meatballs. In a skillet over medium heat, heat 1 tbsp oil and 1-2 tbsp butter. Cook the meatballs for 4-5 minutes, then flip and cook another 4-5 minutes until cooked through.
- Make the sauce. Add the remaining butter, garlic, and parsley to the pan. Toss to coat the meatballs, then add 3-4 tbsp Parmigiano Reggiano and toss. Remove the meatballs from the pan. Don’t wipe down the pan.
- Toast the breadcrumbs. To the same skillet, add 2 tbsp panko breadcrumbs and toast for about 1-2 minutes, tossing occasionally, until golden brown. Remove from the pan and set aside.
- Cook the zoodles. Add zucchini noodles to the same pan with a pinch of salt and pepper. Toss until zucchini is tender but not mushy, 1-2 minutes.
- Serve and enjoy! Add the turkey meatballs back to the skillet with the zoodles. Top with toasted breadcrumbs and more parmesan and fresh parsley. Serve with toasted bread and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 611
- Sugar: 0.8 g
- Sodium: 898.7 mg
- Fat: 46.1 g
- Carbohydrates: 11.9 g
- Protein: 39 g
- Cholesterol: 241.7 mg