Meal Prep Turkey Meatballs & Zoodles
Meal prep turkey meatballs & zoodles are a fresh, hearty way to enjoy a lighter Italian-inspired meal. It's such an easy dish to make ahead.
Servings: 4
Equipment
- Skillet Large
- Cookie Scoop 1 ½-Tablespoon
Ingredients
- 1 Pound ground turkey
- ½ Cup panko breadcrumbs
- ¼ Cup Parmesan cheese freshly grated, plus more for garnish
- 1 egg large
- 3 cloves garlic minced
- 1 yellow onion small, finely diced
- 1 Tablespoon Italian seasoning
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Jar marinara sauce about 3 Cups or 24 Ounces
- 4 zucchini medium, spiralized
Instructions
- Add turkey, breadcrumbs, parmesan, egg, garlic, onions, Italian seasoning, salt, and pepper to a large mixing bowl. Stir until well combined.
- Take a 1 ½ Tablespoon cookie scoop, and roll the mixture into 10 to 12 large meatballs. The size varies depending on the size of the cookie scoop used.
- Heat the olive oil in a large skillet over a medium-high heat until shimmering.
- Add the meatballs in a single layer and cook for 3 minutes or until browned.
- Carefully flip the meatballs and brown on the other side for another 3 minutes. Remove the meatballs to a plate.
- Pour the marinara sauce into the skillet and bring it to a simmer.
- Return the meatballs to the pan. Reduce the heat and simmer until the meatballs are cooked through, 5 to 7 minutes.
- Evenly divide the zucchini noodles among 4 meal prep containers.
- Top with the marinara sauce and meatballs.
- Store in the refrigerator until ready to serve and then enjoy, garnished with extra Parmesan cheese if liked.
Notes
Use a cookie scoop: This keeps the meatballs even in size so they cook uniformly.
No over-mixing: Mix the meat mixture until just combined or your meatballs can become dense.
Don’t overcook the zucchini: Keep the zoodles raw if you want them firm, or lightly sauté if you prefer them softer.
Simmer gently: A medium low heat helps the meatballs stay juicy and tender. Don't boil them.
Limit the liquid: Zucchini noodles release moisture. For less liquid, you can lightly salt the noodles in a colander for a few minutes, drain or squeeze out the moisture, and then proceed with the recipe.
No over-mixing: Mix the meat mixture until just combined or your meatballs can become dense.
Don’t overcook the zucchini: Keep the zoodles raw if you want them firm, or lightly sauté if you prefer them softer.
Simmer gently: A medium low heat helps the meatballs stay juicy and tender. Don't boil them.
Limit the liquid: Zucchini noodles release moisture. For less liquid, you can lightly salt the noodles in a colander for a few minutes, drain or squeeze out the moisture, and then proceed with the recipe.
Nutrition
Calories: 351kcal | Carbohydrates: 25g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 1343mg | Potassium: 1455mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1288IU | Vitamin C: 50mg | Calcium: 184mg | Iron: 4mg
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