Spiraled zucchini noodles w/ homemade turkey meatballs
I don’t know about you but I grew UP on Spaghetti. My grandmother would make it at least once a week and you can be certain that it’d be served for leftovers at least once. As you might already know I’m a big fan on swapping out certain ingredients to make some of my favorite foods a bit more healthy.
Zucchini noodles are a great substitute if you’re looking to stay away from the heavy carbs. However, if you’re rocking with regular pasta I ain’t mad at you! Just sub out the zucchini noodles for regular pasta and enjoy!
Ingredients
Ground Turkey or Lean Ground Beef
(2) Eggs
3-4 dashes of Worcestershire Sauce
1/2 cup Italian Bread Crumbs
1/4 Cup Parmesan Cheese
Truff Brand Black Truffle Arrabbiata Sauce or preferred pasta sauce
SPICES
Kosher Salt (1 tbsp)
Black Pepper (1 tsp)
Italian Seasoning (1 tsp)
Garlic & Onion Powder (1 tsp each)
Paprika (1 tsp)
INSTRUCTIONS:
Preheat oven to 400 degrees.
Grab a mixing bowl and add Ground Turkey or Ground Beef, Eggs, Italian Bread Crumbs, and Worcestershire Sauce.
Add the “Spices” listed above into the mixing bowl.
Combine all ingredients until well incorporated.
Form meatballs.
Bring a cast iron or non stick skillet to medium-high heat. (Note - make sure your pan is hot prior to inserting your meatballs)
Add a few teaspoons of Extra Virgin Olive Oil.
Sear meatballs on each side for 4-6 minutes or until a nice crust has formed around them.
Add Black Truffle Arrabbiata Pasta Sauce or preferred pasta sauce.
Place in the oven for 5-10 minutes or until meatballs are fully cooked. (Note - If using ground beef, cooking times might vary).
Serve with Zucchini Noodles as instructed on packaging or your favorite pasta noodles and enjoy!
