Turkey Meatballs with Zucchini Noodles and Marinara

Ingredients

• Lean ground turkey 120 g
• Zucchini noodles 150 g
• Marinara sauce 100 g
• Parmesan cheese 10 g
• Olive oil 1 tsp

Method

1. Prepare the meatball mixture. In a medium bowl, place the lean ground turkey. Using clean hands or a spoon, gently mix the turkey to loosen it up. You can add a pinch of salt and pepper if desired for flavor. Do not overmix to keep meatballs tender.
   Tip: If you want, add a small pinch of dried Italian herbs for extra flavor.
2. Form the meatballs. Divide the turkey mixture into small portions and roll each into a ball about 1 to 1.5 inches in diameter. You should get roughly 6-8 meatballs. Place them on a clean plate or tray.
   Tip: Wet your hands slightly to prevent the meat from sticking.
3. Cook the meatballs. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once hot, carefully add the meatballs, making sure not to overcrowd the pan. Cook for about 5 minutes, turning occasionally to brown all sides evenly.
   Tip: Use tongs or a spatula to gently turn the meatballs to avoid breaking them.
4. Simmer with marinara sauce. Pour the marinara sauce over the browned meatballs in the skillet. Reduce the heat to low, cover the pan with a lid, and let the meatballs simmer in the sauce for 8-10 minutes until fully cooked through (internal temperature of 165°F or 74°C).
   Tip: Stir the sauce gently once or twice to prevent sticking but avoid moving the meatballs too much.
5. Prepare zucchini noodles. While the meatballs simmer, place the zucchini noodles in a separate skillet over medium heat. Cook for 2-3 minutes, stirring gently, just until they are warmed through and slightly softened but still have a bit of crunch.
   Tip: Avoid overcooking the zucchini noodles to prevent sogginess.
6. Serve the dish. Divide the zucchini noodles between two plates. Spoon the turkey meatballs and marinara sauce over the noodles. Sprinkle grated Parmesan cheese on top for added flavor.
   Tip: Add a fresh basil leaf or a pinch of black pepper as a garnish if you like.

Pro tips

• Use a meat thermometer to ensure meatballs are fully cooked for safety.
• If you don't have pre-spiralized zucchini, you can use a vegetable peeler to make thin strips.