A healthy version of the traditional meatballs. These turkey meatballs are served great over spaghetti squash instead of using pasta.
Start with preheating oven to 400. You will need a rimmed cookie sheet and it is best to line it with parchment paper and set it aside.
Gather all the ingredients for the turkey meatballs: ground turkey, shredded zucchini, italian seasoning, garlic powder, onion powder, crushed red pepper, salt & pepper.
Chop up the shredded zucchini
Mix all the ingredients in a bowl using your hands.
The meatball mixture will make 12. After all the ingredients are combined roll them up to form ball-sized meatballs. Put them on a lined baking sheet.
Bake the turkey meatballs for 16-18 minutes until cooked all the way through.
Get out the bagged ready to use spaghetti squash from Trader Joes. Steam bag for 3 minutes at a time until the squash is the right amount tender to shred it.
Shred the squash to use in place of pasta
Heat up marina sauce in a large pan.
Add in the meatballs to the pan after they finished cooking in the oven.
Cook the meatballs in the sauce for 1-2 minutes.
Add 3 meatballs for one serving over the cooked spaghetti squash. Add 1-2 meatballs for a kid serving. Add so parsley on top and serve.
This recipe is brought to you by The Real Food Dietitians
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**Tip: You can double this recipe to freeze some of the meatballs to use for later. Bake all the meatballs according to the recipe and the ones you want to freeze, let them cool first before freezing.