Ingredients
- 1 pound 93 or 99% lean ground turkey
- 3 to 4 medium zucchinis (or 8 oz package of Raley’s Zucchini Spirals)
- 1 Raley’s large white egg, beaten
- 1/2 onion minced
- 2 cloves garlic, minced
- 1/4 cup Raley’s breadcrumbs (or panko breadcrumbs)
- 2 tablespoons roasted peppers, minced
- 1- 23 oz jar Raley’s Mariana sauce
- 1 (18-ounce) can Raley’s No Salt Added petite diced tomatoes
- 2 tablespoons each chopped chives and parsley, for garnish
- Raley’s parmesan cheese, to taste
- 1-2 tablespoon extra olive oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- sea salt, to taste
- ground black pepper, to taste
Instructions
- Always start with hand washing with soap and water.
- Rinse all fresh produce items under cold running water prior to prepping.
- Preheat oven to 375 degrees Fahrenheit.
- Coat a parchment lined baking sheet with cooking spray; set aside.
- In a large bowl, combine turkey, egg, onion, garlic, parmesan cheese, breadcrumbs, Italian seasoning, roasted peppers, salt and pepper.
- Roll mixture into 1–1½-inch meatballs and place on prepared baking sheet. Wash hands after handling raw turkey and eggs.
- Bake for 25 minutes or until internal temperature reaches 165 degrees.
- While meatballs bake, prep zucchini into noodles by passing zucchini through a spiralizer on the thin noddle setting, cutting the zucchini noodles every 12-15 inches. (Quick tip use Raley’s precut zucchini noodles!)
- In a large skillet over medium heat, add oil, pepper flakes and Italian seasoning. Once hot, add zucchini noodles and sauté for 3 minutes or until just tender.
- Warm marinara sauce and petite diced tomatoes in a sauce pot. Remove meatballs from oven when cooked and place in saucepot. Keep warm over low heat.
- Serve zucchini noodles topped with meatballs, sauce and garnished with chives, parsley and additional parmesan cheese if desired.
