PREP TIME: 15 mins | COOK TIME: 15 mins | YIELD: 4 servings
A low-carb, keto-friendly, paleo, and gluten-free dish with melt in your mouth cheesy turkey and pork meatballs with zesty zucchini. An easy and healthy meal that’s perfect for the whole family!
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 plus 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: Combine 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. Using your hands or a fork, mix well, then shape into medium balls. On a plate, arrange the turkey meatballs and set them aside.
Step 2: In a large skillet, melt 2 tbsp butter over medium-low heat. Cook the meatballs on all sides for about 8 to 10 minutes until brown and cooked through. Baste the meatballs with a mix of butter and juices while cooking. To a clean plate, transfer the cooked meatballs and set them aside.
Step 3: Melt the rest of the butter in the same skillet. Add in the lemon juice, hot sauce, minced garlic, and red pepper flakes. Then, add in the zucchini noodles. Cook while constantly stirring for about 3 to 4 minutes until the zucchini is done but still crisp and the juices are slightly reduced. Season to taste. If you like, garnish with extra cilantro or parsley.
Step 4: On the side of the skillet, push the zucchini. Add the meatballs back to the pan and continue to cook for another minute or two until heated through.
Step 5: When done, serve the turkey meatballs with the lemon zucchini noodles and a slice of lemon on the side. Enjoy immediately.
Notes:
For more juicy and tender meatballs, add the ground pork. However, you can just double the amount of ground turkey and omit the ground pork if you like.
Take the excess water off the zucchini by sprinkling salt to the zucchini after spiralizing and let it sit for a few minutes, then rinse well and thoroughly drain before cooking.
To avoid burning the meatballs while the inside is still raw, cook them over medium fire.
This recipe is also excellent for meal prep.
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 0.19g
