“Zoodles” & Turkey Meatballs

Pasta that ups your veg? Yes, please! The trend of turning long veggies, like zucchini, into substitute noodles is everywhere and we figured out how to do it without any special machinery. Here’s a quick tip: while spiralizers create pastalike strands, you don’t have to buy a special gadget. A Y-shaped peeler makes strips that are flatter but that cook and twirl around a fork exactly the same way. This dish isn't all zucchini noodles, just half, so you'll get the comfort of a serving of spaghetti with a healthy dose of green.The turkey meatballs are juicy but also better for you than most: they bake on a rack, so any excess fat drains off during cooking.

zoodles-turkey-meatballs
Photo by Marcus Nilsson
“Zoodles” & Turkey Meatballs 3.6 20 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 677.56 calories
    • Fat 23.03 g
    • Sat Fat 6.37 g
    • Cholesterol 132.52 mg
    • Sodium 1515.29 mg
    • Protein 39.72 g
    • Carbohydrate 80.19 g
    • Sugar 21.44 g
    • Fiber 8.50 g
    • Iron 6.73 mg
    • Calcium 275.30 mg
Pasta that ups your veg? Yes, please! The trend of turning long veggies, like zucchini, into substitute noodles is everywhere and we figured out how to do it without any special machinery. Here’s a quick tip: while spiralizers create pastalike strands, you don’t have to buy a special gadget. A Y-shaped peeler makes strips that are flatter but that cook and twirl around a fork exactly the same way. This dish isn't all zucchini noodles, just half, so you'll get the comfort of a serving of spaghetti with a healthy dose of green.The turkey meatballs are juicy but also better for you than most: they bake on a rack, so any excess fat drains off during cooking.

Ingredients

  1. Check 1 pound hot Italian turkey sausage, casings removed 
  2. Check ½ cup whole-wheat panko (Japanese-style bread crumbs)
  3. Check 2 tablespoons chopped flat-lead parsley
  4. Check cup 1% milk
  5. Check 1 large egg
  6. Check 1 teaspoon ground cumin 
  7. Check 1 teaspoon ground coriander
  8. Check tablespoon olive oil
  9. Check 1 yellow bell pepper, chopped
  10. Check ½ yellow onion, chopped 
  11. Check 2 garlic cloves, finely chopped 
  12. Check 1 (24-oz.) jar reduced-sodium marinara sauce 
  13. Check ½ teaspoon kosher salt 
  14. Check ¼ teaspoon black pepper
  15. Check 8 ounces spaghetti
  16. Check 2 pounds zucchini, shaved with a vegetable peeler or Spiralizer to form “noodles”
  17. Check 2 ounces Parmesan cheese, grated (about ½ cup)

Directions

  1. Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place a lightly greased wire rack on the baking sheet.
  2. Combine the sausage, panko, and parsley in a medium bowl. Whisk together the milk, egg, cumin, and coriander in a small bowl and pour over the sausage mixture. Using your hands, gently mix until just combined. Shape the mixture into 12 (2-inch) meatballs. Place on the rack and bake until cooked through and lightly browned, 18 to 20 minutes. Keep warm.
  3. Meanwhile, heat the oil in a medium saucepan over medium high. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until softened, about 4 minutes. Add the marinara sauce; reduce heat to medium low and simmer 15 minutes. Stir in the salt and pepper.
  4. While the sauce simmers, cook the spaghetti until al dente, about 1 minute less than the package directions. Remove from heat (do not drain). Add the zucchini noodles and let stand 1 minute; drain.
  5. Serve the “zoodles” and spaghetti topped with the sauce, meatballs, and Parmesan.