Ingredients:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
For the Garlic Butter:
- 4 tbsp butter
- 2 cloves of garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt to taste
For the Lemon Zucchini Noodles:
- 4 medium-sized zucchinis
- 2 tbsp olive oil
- 1 lemon, juice and zest
- Salt and pepper to taste
- Optional: chili flakes for a spicy kick
Instructions:
Turkey Meatballs:
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into small, bite-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until all sides are browned and the meatballs are cooked through, about 10-12 minutes. Remove from the skillet and set aside.
Garlic Butter:
- In the same skillet, melt butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Return the meatballs to the skillet, toss them in the garlic butter, and sprinkle with fresh parsley. Keep warm while you prepare the noodles.
Lemon Zucchini Noodles:
- Use a spiralizer to turn the zucchinis into noodles.
- Heat olive oil in another skillet over medium heat.
- Add the zucchini noodles, tossing them for 2-3 minutes until just tender.
- Drizzle with lemon juice and zest, then season with salt, pepper, and optional chili flakes.
To Serve:
- Serve the meatballs on top of a bed of lemon zucchini noodles, ensuring to drizzle them with the garlic butter from the skillet.
- Garnish with additional parsley and lemon zest if desired.
This meal combines the lightness of turkey and zucchini with the rich flavors of garlic butter and lemon, making for a balanced and delicious dish. Enjoy your cooking!