The other day I looking through Instagram and saw the most delicious meatballs and zoodles and decided it was time for my to purchase a Paderno Spiralizer (see Friday Favorite). Luckily for me, the Instagrammer happened to be local and my college roommate’s first cousin, Hayley. I ran into her at the Blackburn tennis courts by chance shortly after her post and had to get all the details. Our run-in helped build my confidence for someone who had never used a spiralizer and someone who had never made a homemade meatball. Hayley used a Southern Living recipe she had from years past and I set out to find my own to tweak.
I found this recipe and made it a little healthier and gluten free.
Turkey Meatballs and Zoodles
time: 45 minutes
1lb ground turkey
1 egg lightly beaten
1 tbsp dried oregano
1 tbsp dried basil
1 medium onion chopped (I used a Vidalia)
2 cloves garlic, minced
1 c. Parmesan, shredded
2 tsp salt
2 tsp pepper
2 Sargento Light Mozzarella sting cheese sticks, cut into 6 pieces each
3 tbsp olive oil
1 1/2 jars (39 oz) of spaghetti sauce (I always use Classico)
1. Using your hands, mix the first 10 ingredients together in a large bowl.
2. In the bowl divide the meat into 12 portions.
3. Heat olive oil in large saute pan.
4. Shape 1/12 of the meat around a piece of mozzarella. Repeat
5. Place meatballs in pan and cook for six minutes. Flip and cook for an additional six minutes.
6. Pour in spaghetti sauce and allow to simmer for 20-25 with lid.
7. Spiralize two zucchinis with the largest noodle blade.
8. Place zoodles into a large saute pan, spray with olive oil and cook for 2-3 minutes (I usually wait until the meatballs are almost done to start this process).
9. Serve 1/4 of the zoodles and three meatballs per person. Sprinkle with Parmesan if desired.
Here’s to healthy eating!