Whole30 Turkey Meatballs with Zoodles and Marinara Sauce
Perfect either as a healthy weeknight meal or as a meal prep for a week's worth of lunches, this kid-friendly recipe will impress you with its rich flavor.
Ingredients
Meatball Ingredients
- 1 lb ground turkey dark meat
- 1/3 cup almond flour
- 1 egg large
- 1 tbsp garlic powder
- 1 tbsp nurtitional yeast Could be replaced with 1/4 cup grated parmesan cheese
- 1 onion small, chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp fresh parsley
Other Ingredients
- 4 zucchini large
- 24 oz marinara sauce 1 jar
- salt & pepper to taste
Instructions
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Preheat oven to 400F.
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Line a large baking sheet with parchment paper.
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In a large mixing bowl, mix all of the meatball ingredients until well combined, using your hands.
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Roll the meatball mix into 1-inch balls and place them evenly on the baking sheet, leaving about 1 inch of free space between each of them.
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Bake for 20-25 minutes, or until a meat thermometer inserted in the center of a meatball indicates 165F.
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Meanwhile, spiralize the zucchinis. If meal prepping: Place them evenly into the meal prep bowls, raw. Top them with cold marinara sauce. If you are going to eat this dish right away, sauté the zucchini noodles in olive oil over medium heat for about 2 minutes and heat the marinara sauce before serving.
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Top each bowl with 3 to 5 meatballs. Sprinkle some fleur de sel and freshly cracked pepper on top.
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Store for up to a week in the fridge and up to 3 months in the freezer. NOTE: I do NOT recommend freezing the zucchini noodles as they will get watery when thawed.
Recipe Notes
*Nutrition information is a rough estimate calculated without the use of any additional toppings.