NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey (85% lean)

1 medium Zucchini

1/2 cup No Sugar Added Tomato Sauce

1 tsp Olive Oil

2 Garlic Cloves

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F if baking the meatballs or prepare to gently pan-sear over medium heat.

• 2

  In a bowl, combine the lean ground turkey with one minced garlic clove, dried oregano, dried basil, salt, and pepper. Mix until just combined, careful not to overwork the meat.

• 3

  Form the mixture into small meatballs, about the size of a golf ball.

• 4

  Heat olive oil in a skillet over medium heat and lightly brown the meatballs on all sides for 3-4 minutes. They do not need to be fully cooked through at this stage.

• 5

  In a separate saucepan, sauté the remaining minced garlic for about 30 seconds until fragrant. Add the tomato sauce and bring to a low simmer. Let it cook for 5 minutes to blend the flavors.

• 6

  Add the partially cooked meatballs into the tomato sauce and continue simmering for another 8-10 minutes until the meatballs are cooked through.

• 7

  Meanwhile, spiralize the zucchini to create noodles. If desired, lightly sauté the zucchini noodles in a nonstick pan for 1-2 minutes to warm them without losing their texture.

• 8

  Plate the zucchini noodles and top with the turkey meatballs and a generous ladle of rich tomato sauce.

• 9

  Serve immediately and enjoy your flavorful, satisfying meal.