Garlic Butter Turkey Meatballs with Zucchini Noodles

Ingredients

1/2 lb ground turkey meat

1/2 lb ground pork meat

note: you can use 1 pound of ground turkey if you do not want to use pork.

1/2 cup shredded mozzarella

4 cloves garlic grated + 2 cloves minced garlic

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

1 crumbled bouillon cube (optional)

Salt and pepper to taste

1 cup fresh chopped cilantro to parsley

3 tablespoons butter

4 medium zucchini, spiralized

Juice of 1/2 lemon

1 tablespoon hot sauce of choice

Directions

To make this turkey meatballs recipe: In a large bowl combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium turkey meatballs. Arrange the turkey meatballs on a plate and set them aside.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the turkey meatballs with a mix of butter and juices. Remove to a clean plate and set aside.

note: you can also make the meatballs in the oven on a cookie sheet or muffin tin. Preheat oven to 375 degrees and bake for 20 mins or until internal temperature of 165°F (74°C).

In the same skillet melt the remaining tablespoon of butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini noodles are done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.

Push zucchini noodles on one side of the skillet add the turkey meatballs back to the pan and reheat for a minute or two. Serve the meatballs with zucchini noodles immediately with a lemon slice on the side. Enjoy!