Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

- Ground pork in the recipe allows meatballs to be more juicy and tender. Doubling the amount of turkey is an okay substitute - Zucchini tends to render some water when cooking. Sprinkle with salt after spiraling and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking - Make sure to cook the meatballs on medium heat to avoid burning them while still raw on the inside

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the turkey meatballs: In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper.

Step 2

Mix well with your hands or fork and form medium balls

Step 3

Arrange the meatballs on a plate and set aside

Step 4

Melt 2 tbsp butter in a large skillet over medium-low heat. Cook the meatballs for 8-10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside

Step 5

In the same skillet melt remaining tbsp butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (optional). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit.

Step 6

Adjust seasoning with salt and pepper garnish with more cilantro or parsley if preferred

Step 7

Push zucchini on one side of the skillet and add the turkey meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice.