Turkey and Dill Meatballs with Zucchini Noodles

SERVES 1 | READY IN 30 MINUTES

Welcome to a healthier twist on a classic dish — Turkey and Dill Meatballs with Zucchini Noodles, which is both delicious and nutritious. Lean ground turkey reduces saturated fat, while fresh dill adds a burst of flavor. By swapping traditional pasta for zucchini noodles, you'll enjoy a low-carb, nutrient-packed alternative that’s light and refreshing. This recipe is perfect for those looking to maintain a balanced diet without sacrificing taste. Join us in celebrating the vibrant flavors of spring with this wholesome, satisfying meal that’s sure to become a favorite!

Preheat oven to 450°F and line a baking sheet with parchment paper.

Heat non-stick skillet over medium high heat and add ½ tsp olive oil. Sautee mushrooms and ⅛ tsp salt for about 3 minutes or until starting to brown. Remove from heat and transfer mushrooms to a mixing bowl. Add in ground turkey and dill and mix to combine thoroughly. Form into golf ball sized meatballs and place tightly together in a single layer on the baking sheet. Place cherry tomatoes around the meatballs.

Pop into the oven for 10-12 min or until cooked to 165°F. The internal temperature is important here as turkey can easily dry out if overcooked.

Meanwhile take the sauté pan you used for the mushrooms, add remaining olive oil reheat again over medium high heat. Add in chopped garlic and sauté for 30 seconds. Add in spiralized zucchini and salt and sauté for 3 minutes or until warmed through and tender.

Remove meatballs and tomatoes from oven and serve on top of zucchini noodles.

INGREDIENTS

• 1 tsp olive oil, divided

• ½ cup cremini mushrooms, chopped

• ¼ tsp salt, divided

• 1 portion ground turkey

• 2 tbsp fresh chopped dill

• ½ cup cherry tomatoes

• For the Spiralized zucchini:

  • 1 clove garlic, chopped

  • ⅛ tsp salt

  • 2 cups spiralized zucchinis