Garlic butter turkey meatballs and lemon butter zoodles are the perfect, low-carb dinner that is far from boring!
How is it Monday again, already? The weekends always go by so quickly and I feel like I haven’t had any time to really relax and do…nothing. But then again, I have a toddler, so I guess the days of doing nothing are long gone, eh?
But hey, a girl can dream can’t she? Don’t get me wrong. I love being a mom. But let me just tell you…when people say that the threenager thing is real…they aren’t joking. Not even a little bit. The sass. The definance. The whining. I love my kid more than anything in the world, and she is the sweetest most precious little girl, but whining grates my last nerve. Oh, and she’s not quite three yet. A couple more months. So…if it gets worse after she turns three…send help. And ALL the wine. Because this mama might lose her ever-loving mind.
In a time where every day is different, what she liked yesterday she doesn’t today, and she hardly ever actually eats dinner – because snacks are life and whining ensues if said snacks are denied, and I just can’t deal – one meal that I can almost bank on her eating is garlic butter turkey meatballs and lemon butter zoodles. Kid loves meatballs. And zoodles. Thank the Lord.
This is one of those meals that is easy, healthy, and full of flavor. Lemony, buttery deliciousness.
I usually make dinner with a protein, veggie, and starch, with some dairy thrown in there somewhere. But this is one of those meals that doesn’t need any other sides. I make enough zoodles so there is plenty of food and we don’t miss the carbs. And the turkey meatballs have cheese in them, so there’s that.
Oh, and did I forget to mention that this is a skillet meal?? As in, you cook the meatballs and then the zoodles in the same skillet. Less dishes to clean at the end of the night? Yes, please.
I really can’t say enough good things about this meal. And once you try it for yourself, you’ll understand. And it just might temporarily tame your tyrano-toddler, too. I can’t make any promises, but it seems to work for us.
Turkey Meatballs with Lemon Butter Zoodles
- 1 lb ground turkey meat
- 1/2 cup shredded cheddar (or other cheese of your choice)
- 6 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red crushed chili pepper flakes, optional
- 1 crumbled bouillon cube or 1 tsp granualted bouillon (I used beef but you can use chicken, or omit altogether)
- 1/4 tsp each salt and pepper
- 1 cup fresh chopped cilantro (or parsley), divided
- 3 Tbsp butter
- 4 medium zucchini, spiralized
- Juice of 1/2 lemon
- 1 Tbsp hot sauce of your choice
- In a large bowl, combine ground turkey, cheese, 4 cloves minced garlic, Italian seasoning, bouillon, red chili pepper flakes, chopped cilantro, salt and pepper. Mix well with your hands and use a medium cookie scoop or tablespoon to form 1 – 1 1/2 inch meatballs. Arrange on a plate and set aside.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add meatballs (in batches if necessary – you don't want to overcrowd them) and cook for 2/3 minutes per side, until browned and cooked through. While cooking, baste the meatballs with the pan juices. Remove to a clean plate and set aside.
- In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, remaining minced garlic, and red pepper flakes (if you want). Add the zoodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
- Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with extra lemon slices.
Source: Eating Well