It's hard to beat these moist, homemade turkey meatballs married with a rustic tomato sauce of roasted garlic and sun-dried tomatoes. Served over top of "al dente" zucchini pasta, its healthy comfort food at its best.
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Instructions
Turkey meatballs
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In a large bowl, add the ground turkey, mayo, salt, pepper, and onion powder. Gently mix together with your hands, or a wooden spoon.
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Lightly moisten hands with water, and form the meat mixture into 1" (3 cm) meatballs.
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Heat the olive oil in a large frying pan, over medium heat. Place the meatballs in the pan, evenly spaced out, and fry for about 2-3 minutes per side until browned on all sides (this can be done in batches if needed). Remove the meatballs from the pan with a slotted spoon, set aside, and keep warm. Leave the fat and drippings in the pan, and heat over medium temperature.
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Add the garlic to the pan, stirring frequently until lightly browned. Then add the tomato sauce ingredients and whisk them together. Bring to a boil, and then reduce the temperature to medium-low. Simmer uncovered for 5 minutes, stirring frequently. Add the meatballs, stir to coat, and simmer uncovered for 2-3 more minutes, or until the sauce has thickened. Set aside.
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Bring a large pot of water to a boil. Place the zoodles in the boiling water for just one minute, and then drain in a colander. Transfer the zoodles to a serving platter, drizzle with olive oil, and season with salt and pepper to taste.
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Serve the meatballs and tomato sauce over a bed of zoodles. Garnish with the shredded parmesan cheese and fresh, chopped basil.
Tomato sauce
Zoodles and garnish
Tips
To make sure that the meatballs are cooked all the way through, use a meat thermometer. The meatballs are done when they reach an internal temperature of 160°F (71°C)
