Cheese Stuffed Turkey Meatballs & Zoodles

Meat balls

Total Time: 1 Hour 15 Mins

Prep: 30 mins

Cook: 50 mins

Yield: 6 Servings

INGREDIENTS:

2 lbs. lean ground turkey
12 quarter inch cubes of mozzarella cheese (one for each meatball)
1 cup steamed spinach
1/2 cup crumbled feta cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (or more if you like it spicy)
6 large zucchinis
2 medium onions
2 (8-ounce) jars tomato sauce
1 tablespoon of olive oil
4 garlic cloves, minced

DIRECTIONS:

Begin with making your meatballs by grating one onion into a bowl and extracting all excess water. Add in the turkey, garlic power, steamed spinach (drained of all water), black pepper, salt, red pepper flakes, dried basil, and feta cheese. Massage in all ingredients together until they are evenly distributed throughout the turkey. Preheat the oven to 350 degrees F and lightly grease a baking dish.

Form your meatballs by placing a small scoop into the palm of your hand flat, add cube of mozzarella cheese and form the ball to cover the cheese. You should be able to make between 12-16 meatballs depending how large you want them to be. Place meatballs on greased dish and bake for 35 mins turning each one half way.

To make your marinara sauce you will need to chop the other onion into small cubes. In a separate pot on medium-high heat pour in your olive oil and chopped onions.

Sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in chopped garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter).

Add in the tomato sauce, pinch of salt, pepper and oregano then place pot on medium-low heat.

After 35 mins when your meatballs are fully browned in the oven take them out and add them into your pot with marinara sauce letting it simmer for another 10 mins on medium-low heat.

You can always serve your meatballs a top the old-fashioned spaghetti or you can go completely gluten-free and make Zoodles (Zucchini Noodles). You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds, drain, and serve.