Low Sodium; Diabetic Friendly
Yield: 4 servings
Preparation Time: 20 min; Cook: 25 min
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
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.
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