These Phase 1 turkey and dill meatballs are tasty and healthy.

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

Heat a nonstick skillet over medium-high heat and add ½ tsp olive oil. Sauté mushrooms and 1/8 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 golfball-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 the remaining olive oil reheat again over medium-high heat. Add in chopped garlic and sauté for 30 seconds. Add spiralized zucchini and salt and sauté for 3 minutes or until warmed and tender.

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

Ingredients

Meatballs

• 1 tsp olive oil, divided

• 1/2 cup cremini mushrooms, chopped

• 1/4 tsp salt, divided

• 1 portion of ground turkey

• 2 tsp fresh chopped dill

Spiralized Zucchini

• 1 clove of garlic, chopped

• 1/8 tsp salt

• 2 cups of spiralized zucchini