NUTRITION

SERVINGS

INGREDIENTS

6 ounces Lean Ground Turkey

1 cup Zucchini Noodles

1/2 cup Tomato Sauce

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Parmesan Cheese

1 large Egg White

2 cloves Garlic

1 small Onion

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Sea Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine the lean ground turkey, egg white, minced garlic, finely chopped onion, dried oregano, and a pinch of sea salt and pepper. Mix until well incorporated.

• 3

  Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

• 4

  Bake the meatballs for 15-20 minutes or until cooked through and lightly browned on the outside.

• 5

  While the meatballs are baking, heat 1 teaspoon of olive oil in a skillet and lightly sauté the zucchini noodles for 2-3 minutes until just tender. Avoid overcooking to keep a slight crunch.

• 6

  In a small saucepan, gently warm the tomato sauce mixed with the remaining teaspoon of olive oil and stir in the fresh basil. Adjust seasoning with salt and pepper as needed.

• 7

  Plate the zucchini noodles, arrange the turkey meatballs on top, and drizzle with the warmed tomato basil sauce.

• 8

  Finish by sprinkling grated Parmesan cheese over the dish and garnish with a few fresh basil leaves if desired.

• 9

  Serve immediately and enjoy this balanced, flavorful meal.