Zesty Turkey Meatballs with Zoodles
< 30 minutes
< 30 minutes
1 pound BUTTERBALL® Fresh Ground Turkey
½ cup (2 ounces) mozzarella or burrata cheese, shredded
6 cloves garlic, minced, separated
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes, plus additional for garnish
1 cube chicken bouillon, crumbled (optional)
1 cup fresh chopped cilantro or parsley, plus additional for garnish
Salt and fresh cracked black pepper
3 tablespoons olive oil or butter, divided
1 tablespoon lemon juice
1 tablespoon hot pepper sauce
4 medium zucchini, spiralized
Lemon wedges (optional)
- 1.Combine turkey, cheese, 2/3 of the garlic, Italian seasoning, ½ teaspoon red pepper flakes, bouillon, if desired, cilantro, salt and black pepper in a large bowl. Mix well with your hands to form medium balls. Arrange on plate; set aside.
- 2.Melt 2 tablespoons oil in 12-inch skillet, over medium-low heat. Cook meatballs until browned and internal temperature reaches 165°F. Remove to clean plate; set aside. In same skillet, melt remaining 1 tablespoon oil; add lemon juice, hot pepper sauce, and remaining garlic. Add zucchini zoodles; cook 3 or 4 minutes, stirring regularly, until zucchini zoodles are just barely still crisp. Adjust seasoning to taste.
- 3.Serve meatballs over zucchini zoodles and garnish additional cilantro, red pepper flakes and a fresh squeeze of lemon. Enjoy!