Tony Chachere's Turkey Meatballs with Zoodles
Healthy, lean ground turkey is combined with No Salt seasoning and served with crisp zucchini zoodles, lemon, herbs, and fresh cherry tomatoes.
Servings: 4
Calories:
Ingredients
- ½ sweet onion, finely chopped
- 1 pound ground turkey
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cloves garlic, very finely chopped, 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 a 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
Instructions
- 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.
- 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, chopped parsley, 1 clove of garlic, Tony Chachere’s No Salt Seasoning, and lemon zest. Stir to combine with a rubber spatula. (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. The meatballs should be 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 cool slightly.
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini zoodles, remaining clove of 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.