Turkey Pesto Meatballs with Zucchini Noodles

Lean ground turkey with fresh pesto, grated Parmesan cheese baked in a meatballs and served with marinara sauce and zucchini noodles. High protein, low carb and bariatric friendly.

Prep Time10

Cook Time15

Course: Main Course, Main Dish

Cuisine: Italian

Servings: people

Calories: 238kcal

Author: Steph Wagner

Cost: $1.68 per serving

Equipment

Serrated Peeler

Ingredients

Turkey Pesto Meatballs

1 lb ground turkey 93% lean
1/2 cup grated parmesan cheese reduced fat
1 egg white
1/4 tsp sea salt
1/4 tsp pepper
1.5 tbsp pesto I used Costco® brand

Zucchini Noodles

2 medium zucchini peeled into noodles
1 cup marinara sauce lowest sugar available

Instructions

Heat oven to 350 F.
In a mixing bowl add all meatball ingredients. Mixture will be messy and sticky. Use hands to divide into meatballs on a lined baking sheet. Will make approximately 9 large meatballs.
Bake for 12-15 minutes until internal temperature reaches 160F. Use the back of a spoon to remove any rendered fat. Place on a plate lined in paper towels and blot any seen oil.
While meatballs cook, make zucchini noodles. I use the serrated peeler from The Pampered Chef® but can also be found from OXO® on Amazon. Put in a microwave safe bowl with a vented lid and microwave for 4 minutes or heat in a small sauce pan until cooked. No extra liquid is needed because of it's high liquid content.
Add marinara sauce to zucchini noodles. The cooked noodles will warm the sauce however if you want sauce warmed further put back in microwave or over heat.
Serve meatballs with marinara zucchini noodles.

Notes

One meatball will be approximately 1.3 ounces after cooking. Serving size for calculation purposes is 2.25 meatballs (just under 3 ounces)

Nutrition