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https://shopnsavefood.com/Recipes/Detail/8109/Stuffed_Turkey_Meatballs_with_Zoodles

Stuffed Turkey Meatballs with Zoodles

Low Sodium; Diabetic Friendly

Yield: 4 servings

Preparation Time: 20 min; Cook: 25 min

Ingredients

1 pound ground turkey

1/2 cup grated Parmesan cheese

1/3 cup panko breadcrumbs

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/2 cup whole wheat flour

1/4 cup part skim mozzarella cheese

1/2 cup olive oil, plus 1 tablespoon

1 jar (32 ounce) low sodium marinara sauce

3 medium zucchini squash, spiralized

salt and pepper, to taste

10 fresh basil leaves, cut into chiffonade

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 552

Calories From Fat: 297

Total Fat: 33.5g

Saturated Fat: 8.9g

Cholesterol: 135.1mg

Sodium: 425.8mg

Total Carbohydrates: 33.7g

Dietary Fiber: 2.5g

Sugars: 16.1g

Protein: 33.1g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a large mixing bowl, combine ground turkey, parmesan, panko, egg, Italian seasoning, garlic powder and red pepper flakes. Mix everything together with your hands until the ingredients are evenly mixed. Form the ground turkey mixture into small meatballs, each the size of a golf ball.

Rip the mozzarella into small, pea-sized, pieces. In the center of each meatball place one piece of mozzarella, taking care to re-form the meatball around the cheese once it has been inserted. The mozzarella should be completely covered by the ground turkey mixture. Dredge each meatball in the flour to lightly coat it and shake off any excess flour.

Preheat the oven to 350 degrees F. Heat enough olive oil in a large oven-proof skillet over medium high heat to cover the pan. Once the oil is hot, add the meatballs and saute for 3 to 4 minutes, being careful not to overcrowd the pan. Turn the meatballs to brown the all sides. Once the meatballs are browned, remove them from the oil and repeat the process with any remaining meatballs. Add more olive oil if needed.

Once all meatballs are browned, add the pasta sauce to the skillet and return the meatballs to the sauce. Place the skillet in the oven and bake for 15 minutes or until the meatballs are cooked through.

While the meatballs are in the oven, saute the spiralized zucchini in a tablespoon of olive oil over medium heat. Season with salt and pepper to taste.

Remove the skillet from the oven and sprinkle with the fresh basil and any remaining mozzarella pieces. Serve immediately over zoodles.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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