PREP TIME: 15 MINS | COOK TIME: 15 MINS | YIELD: 4 SERVINGS
This is an amazing skillet meal that will keep you satisfied all night! Tender, juicy, and flavorful turkey meatballs with lemon zucchini noodles for a low-carb and nutritious meal that’s perfect for everybody!
INGREDIENTS
1/2 pound (220 grams) ground turkey meat
1/2 pound (220 grams) ground pork meat (optional)
1/2 c. shredded mozzarella (or cheddar, provolone)
4 cloves garlic, grated + 2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp red crushed chilli pepper flakes, optional
1 crumbled bouillon cube, optional
Salt and fresh cracked black pepper, to taste
1 c. fresh chopped cilantro (or parsley), divided
3 tbsp butter
4 medium zucchini, spiralized
Juice of 1/2 lemon
1 tbsp hot sauce of your choice (we used Sriracha)
How to make Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles
Step 1: Place the ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chilli pepper flakes, chopped cilantro, and black pepper in a large bowl. Mix well and form into medium balls using your hands or a fork. On a plate, arrange the meatballs and set them aside.
Step 2: In a large skillet, melt 2 tbsp butter over medium-low heat. Once the butter has melted, place the turkey meatballs in the skillet and cook on both sides for about 8 to 10 minutes until brown and cooked through. Bate the meatballs with a mix of butter and juices while cooking. Then, into a clean plate, transfer the meatballs and set them aside.
Step 3: Melt the rest of the tbsp butter in the same skillet. Add the lemon juice, hot sauce, minced garlic, and red pepper flakes if using, then the zucchini noodles. Cook while regularly stirring for about 3 to 4 minutes until the zucchini is done but still crisp and the juices have reduced a little. Season with salt and pepper according to taste and if desired, garnish with extra cilantro or parsley.
Step 4: On one side of the skillet, push the zucchini, then return the turkey meatballs to the pan and reheat for about 1 to 2 minutes. Immediately serve with the lemon zucchini noodles garnished with a slice of lemon. Enjoy!
Notes:
The ground pork is added to the turkey so the meatballs will be more tender and juicy. You can omit it if desired and simply double the amount of the ground turkey.
To take the excess water off the zucchini, sprinkle salt to the spiralled zucchini and let it sit for a few minutes, then rinse well and thoroughly drain in a colander before cooking.
To avoid burning the meatballs while still raw inside, ensure to cook them over medium heat.
Nutrition Facts:
Energy 367.81cal | Fat 27.66g | Protein 25.65g | Carbs 3.07g | Saturated Fat 13.04g | Polyunsat Fat 2.38g | Monounsat Fat 9.98g | Sugar 0.9g | Cholesterol 117.07mg | Sodium 511.36mg | Potassium 334.65mg | Fiber 0.19 g
Ingredients
- 1/2 pound (220 grams) ground turkey meat
- 1/2 pound (220 grams) ground pork meat (optional)
- 1/2 c. shredded mozzarella (or cheddar, provolone)
- 4 cloves garlic, grated + 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red crushed chilli pepper flakes, optional
- 1 crumbled bouillon cube, optional
- Salt and fresh cracked black pepper, to taste
- 1 c. fresh chopped cilantro (or parsley), divided
- 3 tbsp butter
- 4 medium zucchini, spiralized
- Juice of 1/2 lemon
- 1 tbsp hot sauce of your choice (we used Sriracha)
Instructions
Step 1: Place the ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chilli pepper flakes, chopped cilantro, and black pepper in a large bowl. Mix well and form into medium balls using your hands or a fork. On a plate, arrange the meatballs and set them aside.
Step 2: In a large skillet, melt 2 tbsp butter over medium-low heat. Once the butter has melted, place the turkey meatballs in the skillet and cook on both sides for about 8 to 10 minutes until brown and cooked through. Bate the meatballs with a mix of butter and juices while cooking. Then, into a clean plate, transfer the meatballs and set them aside.
Step 3: Melt the rest of the tbsp butter in the same skillet. Add the lemon juice, hot sauce, minced garlic, and red pepper flakes if using, then the zucchini noodles. Cook while regularly stirring for about 3 to 4 minutes until the zucchini is done but still crisp and the juices have reduced a little. Season with salt and pepper according to taste and if desired, garnish with extra cilantro or parsley.
Step 4: On one side of the skillet, push the zucchini, then return the turkey meatballs to the pan and reheat for about 1 to 2 minutes. Immediately serve with the lemon zucchini noodles garnished with a slice of lemon. Enjoy!
Notes
The ground pork is added to the turkey so the meatballs will be more tender and juicy. You can omit it if desired and simply double the amount of the ground turkey. To take the excess water off the zucchini, sprinkle salt to the spiralled zucchini and let it sit for a few minutes, then rinse well and thoroughly drain in a colander before cooking. To avoid burning the meatballs while still raw inside, ensure to cook them over medium heat.
