Zucchini "spaghetti" with Marinara and Turkey Meatballs

Ingredients

• Carrots

  Canned, regular pack, drained solids

  14 oz or 397g

• Peppers

  Hot chile, sun-dried

  408g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Green, raw

  1.47kg

• Salt

  Table

  2 tsp or 12g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Zucchini noodles

  Spiralized zucchini

  5 piece or 555g

Directions

1. In a large pot (not over any heat yet), add carrots. Use a fork or potato masher to mash. Add garlic, crushed tomatoes, and spice blend.
2. Bring to a boil over high heat. Cover, and reduce heat to medium-low so sauce is simmering.
3. In a bowl, combine turkey, pepper, and parsley. Form meat mixture into golf-size meatballs to make about 20 to 25 meatballs.
4. Add meatballs into the simmering sauce, trying to get the majority of meatballs covered by sauce. Cover and cook until meatballs are cooked through, about 20 to 25 minutes.
5. Serve over zucchini noodles.

Similar Foods

• Baked Turkey Meatballs with Polenta and Marinara
• Turkey & Zucchini Meatballs
• Turkey Orecchiette with Zucchini and Lemon
• Pressure Cooker Spaghetti and Meatballs
• Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
• Stuffed Zucchini with Turkey Sausage Recipe