Turkey Meatballs with Zoodles

Jul 08, 2019
Keto-friendly, no salt and perfect for weeknight summer supper! That's how Virginia Willis describes these turkey meatballs with zoodles ... a great way to lighten things up with fresh flavors, vegetables, lighter proteins and the perfect blend of Tony's No Salt Seasoning.

Prep time: 10 Minutes   Cooking time: 15 Minutes   Serves: 4  

INGREDIENTS:

1/2 Sweet Onion, Finely Chopped
1-Pound Ground Turkey
2 Tablespoons Chopped Fresh Flat-leaf Parsley
2 Cloves Garlic, Very Finely Chopped and Divided
2 Teaspoons Tony Chachere's No Salt Seasoning, More for Serving
Zest of 1 Lemon
1 Tablespoon Olive Oil
4 Medium Zucchini, Cut into Noodles with Spiralizer or 32 Ounces Prepared Zucchini Zoodles
12 Ounces Cherry Tomatoes, Halved
Handful Whole Flat-leaf Parsley Leaves for Serving
Freshly Grated Parmigiano Reggiano for Serving

DIRECTIONS:

1: Heat the oven to 350°. Line a rimmed baking sheet with aluminum foil. Set an ovenproof rack on top. (If you don't have a rack, you can skip it and cook the meatballs on the foil, parchment paper, or a nonstick silicone baking mat. The rack simply allows the meatballs to cook more evenly.) Spray the rack or the foil with nonstick cooking spray and set aside.
2: Place the onions in a ramekin or microwave-safe bowl and microwave on medium power until soft and translucent, about 45 seconds. Set aside to cool slightly.
3: Meanwhile, in a large bowl, combine the turkey, onion, 2 tablespoons chopped parsley, garlic, Tony's No Salt Seasoning blend, and lemon zest. Stir with a rubber spatula to combine. (To taste and adjust for seasoning, simply cook a teaspoon or so of the mixture in the microwave.)
4: To form the meatballs, using a 1-ouce ice cream scoop or a tablespoon measure, scoop out the meat mixture about the size of a walnut. Place onto the prepared rack. Repeat until all the meat mixture is used. (You should have 24 turkey meatballs.)
5: Transfer to the oven and cook until firm and the temperature reads 165°F on an instant-read thermometer, about 15 minutes. Remove from the oven and let cool slightly.
6: Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini zoodles, remaining garlic and halved tomatoes. Cook until just tender and heated through, 2 to 3 minutes. Drain off any excess liquid. Add the cooked turkey meatballs and parsley leaves; toss to coat. Taste and adjust for seasoning. Serve immediately with freshly grated Parmigiano Reggiano.

Order Tony's ingredients from this recipe

Stock up and save while shopping your delicious dinner by combining your favorite Tony Chachere's ingredients.

Total Price:
$0.0
No Salt Seasoning Blend
  • Qty:
  •  

  • REVIEWS
Be the first to submit a review on this item!

Review and Rate this Item