I can’t believe it’s taken me so long to make zucchini noodles, aka zoodles! I bought a spiralizer the other week and now I’m officially addicted. The year might have just started but I’ve already been in and out of town (Los Angeles and then Mammoth Lakes) and my schedule has been packed with restaurant tastings. Even with all the restaurant tastings, my favorite meals are the comfort meals at home.
Honeysuckle White has been a staple in my home for several years so I’m so excited to partner up with Honeysuckle White to share easy, healthy recipes throughout the year.
Chicken is often a go-to source for lean protein, but did you know turkey actually has more protein, fewer calories and less total fat and cholesterol? Honeysuckle White turkeys are raised without growth-promoting antibiotics by independent family farmers trained on animal handling practices that meet or exceed industry standards. Honeysuckle White turkey offers a variety of products, including ground turkey, turkey sausage, and turkey breasts. You can find Honeysuckle White turkey products at your local H-E- B grocery stores, and throughout Austin.
I used Honeysuckle White ground white turkey to make the mini meatballs. This recipe does make 30 to 35 mini meatballs, which makes it great for meal prep. Just keep them in your freezer for homemade meatballs during the week.
I love that Honeysuckle White turkeys are raised on 700 independent family farms by farmers trained on animal handling practices that meet or exceed industry standards. Honeysuckle White supports 19 independent turkey farms in Texas! Meet the amazing family farmers who raise Honeysuckle White’s wholesome turkeys at 700reasons.com.
These meatballs are made with a mixture of Honeysuckle White ground turkey, Italian breadcrumbs (you can also use panko breadcrumbs), diced onions, garlic, egg, and red pepper.
Tip: Use a 1″ ice cream scoop to make perfectly shaped mini meatballs. This also ensures that the meatballs cook evenly.
You can totally bake your meatballs but I seared mine with olive oil in a pan and then simmered with spaghetti sauce.
If you’re planning on freezing the mini meatballs and saving them for later. I recommend placing the meatballs on parchment paper and freezing in the freezer for at least one hour before storing them in a plastic bag.
Zucchini Noodles With Mini Turkey Meatballs
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
For the meatballs:
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 package Honeysuckle White® 97-99% Fat Free Ground Turkey Breast
- 1 large egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1/3 to 1/2 cup seasoned panko breadcrumbs
- Kosher salt to taste
- 1/4 teaspoon crushed red pepper flakes
For the zucchini noodles:
- 5 medium zucchini, ends trimmed
- 3 garlic cloves, minced
- Olive oil
- Freshly shaved Parmesan cheese, optional
- Your favorite spaghetti sauce
For the meatballs:
- In a bowl, combine ground turkey breast, diced onion, minced garlic, breadcrumbs, grated Parmesan cheese, and tomato paste.
- Using a small ice cream scoop, form the mixture into 1-inch balls (30 – 35 mini meatballs).
- Brown the meatballs in a pan with olive oil.
- Add spaghetti sauce and simmer.
For the zucchini noodles:
- Using a spiral cutter, spiralize the zucchini into noodles.
- Heat a large skillet over medium-low heat and add olive oil and butter.
- Add the garlic and pepper flakes.
- Add the zoodles and toss well to coat. Cook until the noodles softened slightly, tossing often, for about 5 to 6 minutes.
- Transfer zoodles to bowls.
- Generously top with mini meatballs and sauce.
- Shave fresh Parmesan cheese.
Recipe adapted by Honeysuckle White’s Turkey Sauce with Zucchini Noodles.
And now for the zoodles! I got the OXO Hand-Held Spiralizer at H-E-B, and it’s so easy to use. Trim the ends of the zucchini, place against the blades, and twist. It’s like sharpening a pencil but with a zucchini. Viola – zucchini noodles!
You could also make the zucchini noodles days before to use during the week. Just store in a plastic bag in your refrigerator.
For the zoodles, sauteed with olive oil, garlic, salt, pepper, and red pepper flakes (I like my meals spicy) for a couple minutes. The zucchini cooks relatively fast so be careful to not overcook unless you like soggy zoodles. Top with mini turkey meatballs and sauce, and shave fresh Parmesan cheese. Enjoy!
This post is brought to you in collaboration with Honeysuckle White®. Thank you for supporting the brands that support A Taste of Koko!