August 29, 2016

I bought a spiralizer for one reason + one reason only. That being to make zoodles of course.

Zoodles (n.) – spiralized zucchini resembling noodles or spaghetti. Duh.

Whenever I make zoodles I’m reminded of my dear friend, Sarah. She was my go-to gal in nursing school and we were both equally obsessed with zucchini noodles. After we graduated, she took a dream job at the Mayo Clinic in Arizona and we have been pen pals (e-mail pals?) since. I love waking up to an email from her at an ungodly hour (she works nights) that’s filled with LMAO yeah, that really happened, only in nursing type of stories. She just gets me – even via email. Friends like that are the best. Speaking of, write me back betch! Or is it my turn? Ah!

My turkey meatballs have come a long way since then. The first time I made them in school they were so dry + dense. Haha. 2 words you never want to describe your meatball. Have no fear though! These meatballs are incredibly moist and delicious! In my defense, turkey is such a lean meat, it really needs some additional fat to help keep it tender and full of flavor. Hence, the parmesan cheese and olive oil drizzle that really bring these meatballs home. Extra cheese? Yes, please. I love this dish because it fulfills my craving for a huge bowl of spaghetti + meatballs but doesn’t weigh me down like traditional pasta. I mean, not even zoodles can take the place of pasta in my heart but this is a nice alternative, especially in the summer months when I may or may not be in a bikini the next day.

Also, side note – zucchini noodles/pasta in general are extremely hard to photograph! I am totally a noob but I could not get a shot I thought was appetizing! Disclaimer: I totally woke up at 7am this morning and made this plate from leftovers. B’s like, “are you making pasta?!” YES, BRIAN I’M MAKING PASTA BECAUSE I HAVE YOGA IN 2.5 HOURS AND NEED TO GET A SHOT. Throughout the entire class I kept smelling garlic. LOL. Couldn’t tell if it was seeping through my pores from dinner the night before or if it was on my hands from this mornings leftovers for breakfast deal. Haha. Yes, that’s garlic you are smelling sir and yes, it is me.


1/2 cup oats
1 egg, whisked
1 lb ground turkey
1/4 cup parmesan cheese, grated
2 Tbsp fresh basil, roughly chopped
2 Tbsp fresh parsley, roughly chopped
2 Tbsp almond milk
1 Tbsp tomato paste
1/2 onion, finely chopped
1 garlic clove, finely chopped
Salt + pepper to taste
1 Tbsp olive oil
2 zucchinis, spiralized
Meg’s marinara or your favorite jarred sauce.

Preheat oven to 400 degrees. Line baking sheet with foil or parchment paper and place wire rack on top. Lightly spray with olive or coconut oil and set aside. Pulse oats in food processor until finely chopped and transfer to a large bowl. Add remainder of meatball ingredients: egg, turkey, cheese, herbs, milk, tomato paste, onion, garlic, salt + pepper to bowl and mix until just combine, careful not to over mix.

Use a small ice scream scoop to measure out even meatballs. Roll gently with hands, about 1 inch in diameter and place on prepared baking sheet. Drizzle meatballs with olive oil and bake for 15 minutes. Meanwhile, heat sauce in deep skillet over medium heat. Simmer until heated through. Add meatballs and zucchini noodles to sauce and stir until coated. Cook for about 2 minutes or until zucchini is al dente. Top with extra parmesan cheese + fresh chopped parsley.

Serves 4-6

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