Wednesday, June 10, 2015

Parmesan Turkey Meatballs with Zucchini Noodles


Lately I've been trying to challenge myself to cook dinners that are 15 dollars or less to convince my clients that cooking healthy food on a budget is totally do-able. This meal is not only inexpensive, but it packs so much nutritional value. And while zucchini isn't everyone's favorite veggie because it has a tendency to be watery, by making them into noodles and lightly sautéing them, they still have a good bite. If you have leftovers, simply pack in tupperware and heat for lunch the next day!


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.


3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.



4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.


5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.


6. Combine cooked meatballs with sauce and serve over the zucchini noodles.




Parmesan Turkey Meatballs with Zucchini Noodles 
Serves 4

All you need:
2 tablespoons olive oil, divided
1 small carrot, diced
1 small yellow onion, diced
2 garlic cloves, minced
1 pound 93% lean ground turkey
1/4 bunch flat leaf parsley, chopped
1 egg
1/2 cup Italian breadcrumbs
1/4 cup shredded Parmesan cheese
1 (28 oz.) can crushed tomatoes with basil and garlic
2 tablespoons tomato paste
4 zucchinis, spiralized into "noodles" (or peeled into long strips)

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.
3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.
4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.
5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.
6. Combine cooked meatballs with sauce and serve over the zucchini noodles.

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