Turkey Meatballs Marinara over Zucchini Noodles & Spaghetti

Tender Parmesan turkey meatballs baked and simmered in marinara, served over a half-and-half tangle of zucchini noodles and spaghetti under melty mozzarella. Spaghetti night with twice the protein.

Ingredients

• 1 lb 93% lean ground turkey
• 1 lb 99% lean ground turkey
• ¼ cup liquid egg whites
• ⅓ cup panko
• ½ cup grated Parmesan, divided
• 3 garlic cloves, grated
• ¼ cup chopped parsley
• 1 jar (24 oz) marinara
• 3 zucchini, spiralized
• 3 oz spaghetti
• ½ cup shredded mozzarella
• fresh basil

From your pantry: 1 tbsp olive oil, 1 tsp Italian seasoning, ¼ tsp red pepper flakes, salt, pepper.

Instructions

1. Heat the oven to 400°F and line a sheet pan with parchment. Mix both turkeys with the egg whites, panko, ⅓ cup Parmesan, garlic, parsley, Italian seasoning, 1 tsp salt and pepper. Roll into 20 meatballs.
2. Bake until browned and 165°F inside, 16 to 18 minutes.
3. Meanwhile bring the marinara and red pepper flakes to a simmer in a wide skillet. Add the baked meatballs and simmer gently 5 minutes.
4. Cook the spaghetti in salted water. Sauté the zucchini noodles in the olive oil over medium-high heat with a pinch of salt just until tender, 2 to 3 minutes, then toss with the drained spaghetti.
5. Scatter the mozzarella over the meatballs, cover until melted, and serve over the noodles with basil and the rest of the Parmesan.

Tip: Don't salt the zucchini noodles until they're in the pan, and cook them hot and fast; that keeps them from going watery.

Nutrition per serving

Good for

Adapted from PureWow.

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