Turkey Meatballs with Lemon Butter Zoodles
Garlic butter turkey meatballs and lemon butter zoodles are the perfect, low-carb dinner that is far from boring!
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Servings: 4 servings
Equipment
- Spiralizer
- Skillet
Ingredients
- 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
Instructions
- 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.
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