4 Serves
78 Mins
Using a spiralizer, process the zucchini into long, noodle-like strands and set them aside on paper towels to drain excess moisture.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
320 mg / 1,250 mgPotassium
484 mg / 4,700 mgSodium
520 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
In a large mixing bowl, combine the ground turkey with salt, black pepper, and minced garlic, then shape the mixture into uniform meatballs.
Heat olive oil in a large non-stick skillet over medium-high heat and brown the turkey meatballs on all sides until cooked through.
Add the zucchini noodles to the skillet with the meatballs, tossing gently for 2-3 minutes until just tender, and season with additional salt and pepper before serving.
32
g84
g12
g
American