Turkey Meatballs over Zucchini Noodles

Ingredients

• 1 lb (450g) lean ground turkey
• 1 large egg
• 1/4 cup whole wheat breadcrumbs (or gluten-free alternative)
• 1/4 cup grated Parmesan cheese
• 1/2 small onion, finely minced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1 (24 oz / 680g) jar marinara sauce
• 2 medium zucchini, spiralized into noodles

Instructions

1. In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, onion, garlic, oregano, salt, and pepper. Mix until just combined and form into small meatballs.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes.
3. Pour the marinara sauce over the meatballs. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through.
4. While the meatballs are simmering, prepare the zucchini noodles. You can eat them raw, or lightly sauté them for 2-3 minutes until slightly tender-crisp.
5. Divide the zucchini noodles among serving bowls and top with turkey meatballs and sauce. Serve immediately.

Tips

• For an extra kick, add a pinch of red pepper flakes to the marinara sauce.
• To make this meal even richer in vegetables, add some chopped bell peppers or spinach to the sauce while it simmers.