Craving a delicious Italian meal that won't destroy your diet? Get ready to fall in love with these incredible Skinny Zoodles and Meatballs - a mouthwatering dish that proves healthy eating can be absolutely irresistible! Imagine twirling tender turkey meatballs around spiralized zucchini noodles, all smothered in rich marinara sauce, without the heavy carb guilt. This recipe is about to become your new weeknight superhero - quick, nutritious, and so delectable that even picky eaters will be asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 zucchinis, spiralized
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- Salt and pepper to taste
Instructions
- Prepare the zucchini noodles by washing the zucchinis thoroughly and using a spiralizer to create long, thin zoodles. Set aside on a paper towel to remove excess moisture.
- In a large mixing bowl, combine ground turkey, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix ingredients gently but thoroughly using your hands to ensure even distribution.
- Form the meat mixture into uniform meatballs, approximately 1-inch in diameter. Aim to create about 12-16 meatballs depending on your preference.
- Heat a large non-stick skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring they are not overcrowded.
- Cook the meatballs for 8-10 minutes, rotating them periodically to ensure even browning on all sides. Verify internal temperature reaches 165°F for food safety.
- Once meatballs are cooked, remove them from the skillet and set aside. In the same skillet, add marinara sauce and heat until simmering.
- Return meatballs to the sauce, coating them evenly. Reduce heat to low and keep warm.
- In a separate pan, quickly sauté zoodles for 2-3 minutes to warm them slightly without making them mushy. Avoid overcooking to maintain their texture.
- Plate the zoodles and top with meatballs and marinara sauce. Serve immediately while hot.
Tips
- Pat your zucchini noodles dry thoroughly to prevent watery sauce
- Use a meat thermometer to ensure meatballs reach exactly 165°F for food safety
- Don't overcrowd the skillet when cooking meatballs - this ensures perfect browning
- Sauté zoodles very briefly to maintain their al dente texture and prevent mushiness
- For extra flavor, consider adding fresh basil or grated Parmesan as a garnish
- If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons
- Make extra meatballs and freeze them for quick future meals
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 110mg