ZUCCHINI NOODLES WITH TURKEY MEATBALLS

These make-ahead meal prep boxes will make you forget all about pasta. It’s light, healthy and low carb!


INGREDIENTS:

  • 2 pounds (3 medium-sized) zucchini, spiralized*
  • 2 teaspoons salt
  • 2 cups marinara sauce, homemade or store-bought
  • 1/4 cup freshly grated Parmesan cheese
  • FOR THE MEATBALLS
  • 1 1/2 pounds ground turkey
  • 1/2 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large egg yolks
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • DIRECTIONS:
  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.


  • In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
  • Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
  • Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
  • In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
  • Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.