No Salt Seasoning 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get RecipeKeto-friendly, no salt and perfect for weeknight summer suppers! That’s how James Beard Award-winning Chef 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.
Ingredients
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1/2 Sweet Onion, Finely Chopped
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1 Pound Ground Turkey
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2 Tablespoons Chopped Fresh Flat-leaf Parsley
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2 Cloves Garlic, Very Finely Chopped and Divided
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2 Teaspoons Tony’s No Salt Seasoning, More for Serving
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Zest of 1 Lemon
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1 Tablespoon Olive Oil
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4 Medium Zucchini, Cut into Noodles with Spiralizer or 32 Ounces Prepared Zucchini Zoodles
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12 Ounces Cherry Tomatoes, Halved
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Handful Whole Flat-leaf Parsley Leaves for Serving
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Freshly Grated Parmigiano Reggiano for Serving
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Directions
- Heat the oven to 350°F. Line a rimmed baking sheet with aluminum foil. Set an ovenproof rack on top. (If you don’t have a rack, you can skit 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.
- 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.
- Meanwhile, in a large bowl, combine the turkey, onion, 2 tablespoons chopped parsley, garlic, Tony’s No Salt Seasoning 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.)
- To form the meatballs, using a 1-ounce ice cream scoop or a tablespoon measure, scoop out the meat mixture to 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.)
- 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 cook slightly.
- 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, 2-3 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 fresh grated Parmigiano Reggiano.
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