• 1 pound ground turkey
  • 1/3 cup finely diced onion
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 pound yellow squash and zucchini noodles (about 6 1/2 cups)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/3 cup prepared basil pesto, plus more for serving
  • Grated Parmigiano Reggiano cheese (optional)
  • Chopped fresh parsley or basil for garnish
  1. For the meatballs, combine turkey, onion, parsley, salt and pepper in medium bowl and mix just to combine.
  2. With damp hands, roll mixture into about 20 balls the size of Ping-Pong balls.
  3. Heat oil in a large skillet over medium heat.
  4. Add meatballs and cook, shaking the skillet occasionally to roll meatballs, flipping as needed, until browned and cooked through, about 10 minutes.
  5. Transfer to a plate and keep warm.
  6. For the noodles, in the same skillet used to cook meatballs, heat oil over medium heat.
  7. Add garlic and cook 30 seconds.
  8. Stir in noodles, salt and chile flakes and toss to coat; cover and cook until noodles are tender, stirring occasionally, 4 to 5 minutes.
  9. Stir in bell peppers and meatballs and cook until heated through.
  10. Stir in 1/3 cup pesto, remove from heat, and stir in tomatoes.
  11. Sprinkle with parsley and serve with additional pesto and Parmigiano Reggiano on the side, if desired.
Nutritional Info: 
Per Serving (Serves 4) : 340 calories 20g total fat, 5g saturated fat, 50mg cholesterol, 873mg sodium, 12gcarbohydrates, (2 g dietary fiber, 5g sugar), 30g protein.

One Response

  1. Shirleyt June 29, 2024 at 6:05 am |

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