Anti Inflammatory Turkey Meatballs with Zucchini Noodles

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Turkey Meatballs with Zucchini Noodles

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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1 large egg
¼ cup almond flour
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the zucchini noodles

4 medium zucchini, spiralized into noodles
3 cloves garlic, thinly sliced
2 tbsp olive oil
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with 1 tbsp of the olive oil (from the meatball portion).
2
In a large mixing bowl, combine the ground turkey, egg, almond flour, minced garlic, parsley, oregano, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.

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