No Salt Seasoning 
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
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
-
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’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
- Clear
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Jalapeno Poppers Cheese Burgers
Ready to bring the heat? These Jalapeño Popper Cheeseburgers by @firehousegrub are everything you crave in…
Get Recipe