Recipes

Carrot Noodles with Turkey Meatballs

So, I have a confession. I love carbs. But I mean, who doesn’t? Right? So, this is a good alternative to when you are craving spaghetti and carbs but want to be healthy. You will thank me later. I promise.

Ingredients:

  • 2 pounds (10 medium-sized) carrots, spiralized
  • 2 teaspoons salt
  • 2 cups marinara sauce, homemade or store-bought
  • 1/4 cup freshly grated Parmesan cheese

For the meatballs:

  • 1 1/2 pounds ground turkey
  • 1/2 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large egg yolks
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.

Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.

Place carrots in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.

In a large pot of boiling water, cook carrots for 30 seconds to 1 minute; drain well.

IMG_2418

Love & Sparkle,

Mackenzie

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