Ingredients:
- TURKEY MEATBALLS
- 1 pound ground turkey
- 1/3 cup finely diced onion
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- VEGGIE NOODLES
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 1/3 cup prepared basil pesto, plus more for serving
- Grated Parmigiano Reggiano cheese (optional)
- Chopped fresh parsley or basil for garnish
Instructions:
- For the meatballs, combine turkey, onion, parsley, salt and pepper in medium bowl and mix just to combine.
- With damp hands, roll mixture into about 20 balls the size of Ping-Pong balls.
- Heat oil in a large skillet over medium heat.
- Add meatballs and cook, shaking the skillet occasionally to roll meatballs, flipping as needed, until browned and cooked through, about 10 minutes.
- Transfer to a plate and keep warm.
- For the noodles, in the same skillet used to cook meatballs, heat oil over medium heat.
- Add garlic and cook 30 seconds.
- Stir in noodles, salt and chile flakes and toss to coat; cover and cook until noodles are tender, stirring occasionally, 4 to 5 minutes.
- Stir in bell peppers and meatballs and cook until heated through.
- Stir in 1/3 cup pesto, remove from heat, and stir in tomatoes.
- Sprinkle with parsley and serve with additional pesto and Parmigiano Reggiano on the side, if desired.
Nutritional Info:
Per Serving (Serves 4) : 340 calories 20g total fat, 5g saturated fat, 50mg cholesterol, 873mg sodium, 12gcarbohydrates, (2 g dietary fiber, 5g sugar), 30g protein.
