Ingredients
Scale
- 1 lb lean ground turkey (93% lean is best)
- 1 large egg, lightly beaten
- 1/4 cup almond flour (or gluten-free breadcrumbs)
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 large zucchinis, spiralized
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon lemon juice
- Red pepper flakes (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground turkey, beaten egg, almond flour, minced garlic, lemon zest, parsley, oregano, salt, and pepper. Use your hands or a fork to mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough.
- Scoop about 2 tablespoons of the turkey mixture at a time and roll it between your palms to form 1-inch balls. Place them on the prepared baking sheet, leaving an inch of space between each. Lightly drizzle or spray with 1 tablespoon of olive oil. Bake for 18-20 minutes, or until the meatballs reach an internal temperature of 165°F and are lightly browned on the outside.
- While the meatballs bake, spiralize your zucchinis. Place the zoodles on a clean kitchen towel and pat them dry to remove excess moisture. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the zoodles and sauté for just 2-3 minutes. You want them tender but still slightly crisp. Do not overcook them, or they will become watery.
- Remove the meatballs from the oven. Toss the cooked zoodles with the fresh lemon juice and a pinch of salt. Divide the zucchini noodles among four bowls and top each with 4-5 turkey meatballs. Garnish with extra fresh parsley, a sprinkle of red pepper flakes, and an optional dusting of parmesan cheese or nutritional yeast.
- Cook Time: 35 minutes