Lean Protein: Lemon Herb Turkey Meatballs with Zoodles
Fresh and healthy supper! Lean ground turkey is combined with herbs and fragrant spices then served with crisp zucchini zoodles, herbs, and fresh cherry tomatoes.
Servings: 4
Calories: 267kcal
Ingredients
- ½ sweet onion, finely chopped
- 1 pound ground turkey (93% or fat free)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cloves garlic, very finely chopped, divided
- Zest of 1 lemon
- 1 teaspoon Middle Eastern Spice Blend, such as shawarma, ras el hanout, or baharat
- 1 tbsp pure 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
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, lemon zest, and Middle Eastern Spice Blend. 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.
Nutrition
Calories: 267kcal | Carbohydrates: 14g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 108mg | Potassium: 1011mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1068IU | Vitamin C: 60mg | Calcium: 86mg | Iron: 3mg